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Creamy Coconut Chia Seed Greek Yogurt Pudding with Raspberry Puree Recipe

by Jeanette on September 9, 2013 · 25 Comments
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This Creamy Coconut Chia Seed Greek Yogurt Pudding with Raspberry Puree is a lightened up version of Le Pain Quotidien’s Coconut Chia Pudding with Raspberry Coulis.

Over the summer, I met up with two of my friends at a local place called Le Pain Quotidien. The name is fancy and I can never remember how to spell it or how to pronounce it, but it’s a neat setup and a great casual place to have meetings or grab a bite to eat. Their menu features lots of healthy options and some fun ideas like Organic Chia Seed Pudding with Raspberry Muddle.

Raspberry Chia Coconut Greek Yogurt Pudding © Jeanette's Healthy Living

When I saw this on the menu and also on display, I ordered this without hesitation. One of my friends had never heard of chia seeds and was shocked that you could even eat these seeds that were used to grow Chia Pets.

Raspberry Chia Coconut Greek Yogurt Pudding © Jeanette's Healthy Living

Although I love the flavor of coconut milk, it’s high in saturated fat, so when I recreated this chia seed pudding at home, I swapped out half of the coconut milk with non-fat vanilla Greek yogurt. Light coconut milk is lower in fat, but I find it’s watered down and not as flavorful as full fat coconut milk.

Raspberry Chia Coconut Greek Yogurt Pudding © Jeanette's Healthy Living

I’m all for healthy eating, but it has to taste good, so I’d rather use some regular coconut milk and swap out the rest with non-fat Greek yogurt which adds the richness and creaminess without the fat and calories.

This Creamy Coconut Chia Seed Greek Yogurt Pudding topped with a Raspberry Puree or Coulis is great for breakfast, as a snack or for dessert. I served this to my kids as a snack one day and they really enjoyed it. I loved the fact that they were getting some extra fiber from the chia seeds and a helping of fruit at snack time.

Creamy Chia Greek Yogurt Pudding with Raspberry Puree Recipe

Rating: 51

Yield: 2


  • 1/2 cup of coconut milk
  • 1/2 cup non-fat vanilla Greek yogurt
  • 1 tablespoon raw honey
  • 2 tablespoons of chia seed
  • Raspberry Puree
  • 1 cup raspberries
  • 2 teaspoons honey


  1. In a small bowl, combine coconut milk, Greek yogurt, 1 tablespoon honey and chia seeds. Refrigerate overnight.
  2. Place raspberries and 2 teaspoons honey in a bowl. Muddle with a spoon until raspberries are crushed.
  3. Divide chia pudding into two cups. Top with raspberry puree. Serve

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  1. This recipes has jumped to the top of my “must try” pile. Simply beautiful, and I love the use of the Greek Yogurt again. Combined with the coconut milk, I can only imagine how lovely.

  2. Oooh! Fabulous recipe, Jeanette! I can appreciate how you cut down on the fat using non-fat yogurt. But, I’m a full-fat coconut milk and Greek yogurt girl and wouldn’t mind at all making your recipe that way. I must make this soon! Such a healthy all-natural dessert option with my favorite flavors. I love using raw honey for sweetening and am totally enamored with raspberries. Thanks for sharing!

    • Stacy – if you love coconut milk and Greek yogurt, I know you’ll love this. So easy to make and decadently delicious!

  3. This looks amazing Jeanette! I have some Chobani Ginger yogurt in the fridge, plus everything else-think I just may need to make this tonight!

    • EA – hope you have a chance to try this. I love coconut milk so I was thrilled that the Greek yogurt kept this nice and creamy but cut out half the fat.

  4. super healthy! LOVE this

  5. This is my kind of dessert, or heck breakfast.

  6. Sounds so good! Ch-ch-ch-chia.

  7. Oh those are so beautiful Jeannette! Can’t wait to try your dessert/breakfast soon =)

  8. Jeanette, these look amazing. Although I use a lot of chia, I have yet to try making pudding. This is a must make for me!

    • Carolyn, I really enjoyed watching your Google+ hangout on Chia Seeds. So many different ways to use them. This pudding is really good – hope you have a chance to try it.

  9. Thank you so much for your recipe. I go to NYC every spring for a theater weekend. We ‘found’ Le Pain Quotidien a few years ago. Since then, we stop there every time we visit. Great restaurant. I always leave with one or two of their delicious spreads. I’m going to try this as soon as possible. Healthy and delicious are a good combination.

    • Irene, hope you have a chance to try this lighter version of Le Pain Quotidien’s chia seed pudding. It is so rich and creamy tasting, yet lighter than theirs.

  10. I finally explored chia pudding a few months back, and love love it! I love how many different variations you can create with such a delicious seed:-) I love your recipe, and love the flavors combined! Hugs, Terra

    • Thanks Terra – I’ve used chia seeds in smoothies, as an egg substitute in baking, and this pudding. So far, this is my favorite way of using it.

  11. Willom Samuel says:

    Jeanette, I think you may want to do some research on coconuts. Coconuts are among the healthiest foods on the planet. The saturated fat is a beneficial fat, unlike hydrogenated oils, including hydrogenated coconut oil. People who live in countries that grow coconuts and who consume coconuts on a scale we don’t even approach have very little heart disease and obesity.

    • Willom, I have read that coconuts are healthy and that the type of fat it contains – lauric acid (medium-chain fatty acid) – has antibacterial, antimicrobial, antiviral properties. And, lauric acid increases levels of good HDL and bad LDL. From what I understand scientific data isn’t definitive on this yet. So, I tend to use coconut milk/oil in moderation, bit love it as a substitute for butter.

  12. This is really a great recipe. Liked it and love to eat. Continue sharing such recipe. Thank you for sharing.

  13. Beautiful And it cant get easier than this. Just put in the fridge. This is tomorrow’s breakfast. I’m amazed about the puree, i didnt have any raspberries so i did mine with strawberries And blackberries. Its the closest thing to a jam. And i have done several, which take time And are tasty but never look as the Ones in the jar. Def in love. Dying to try it tomorrow. Thanks!!!

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