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.
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.
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.
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
Chia Greek Yogurt Pudding
- 1 cup non-fat vanilla Greek yogurt
- 1/2 cup coconut milk
- 1 teaspoon vanilla
- 3 tablespoons raw honey
- 1 tablespoon plus 2 teaspoons chia seeds
- 1 1/4 cups fresh raspberries
- 1 tablespoon organic sugar
To make Chia Greek Yogurt Pudding, whisk together Greek yogurt, coconut milk, vanilla and honey in a medium bowl. Stir in chia seeds and mix well. Divide among serving glasses. Chill in refrigerator overnight.
Combine raspberries and sugar in a bowl. Smash together until raspberries are crushed. Spoon raspberry puree on top of Chia Greek Yogurt Pudding before serving.
Kim - Liv Life says
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.
Kim – this is so rich and creamy tasting, it will feel like you’re eating a decadent dessert!
Stacy | Wicked Good Kitchen says
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!
EA-The Spicy RD says
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.
Alison @ Ingredients, Inc says
super healthy! LOVE this
Thanks Alison! Enjoy!
Sylvie @ Gourmande in the Kitchen says
This is my kind of dessert, or heck breakfast.
Sylvie, the best part about this recipe is that I wouldn’t feel too guilty about having this for breakfast.
Lynn @ The Actor's Diet says
Sounds so good! Ch-ch-ch-chia.
Thanks Lynn – the coconut milk makes this decadently rich.
Helene D'souza says
Oh those are so beautiful Jeannette! Can’t wait to try your dessert/breakfast soon =)
Thanks Helene – hope you have a chance to try this – it’s really easy to make and so good!
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.
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.
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.
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.
This is really a great recipe. Liked it and love to eat. Continue sharing such recipe. Thank you for sharing.
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!!!
Yamir – thanks for trying this recipe – can’t wait to hear how it turns out!
Just fixed some and stored it away in a fridge,can’t wait to try it tomorrow! As i was tasting the pudding part, while mixing it together it tasted not sweet enough, I checked your recipe and ofcourse I got the plain yoghurt instead of vanilla…duh…so i just added more honey,but vanilla would be much better..oh well, next time:) just to make sure, i used the coconut milk from a box, not the canned one ( like for thai sauces) is that what you used?
Elya, I used the canned coconut milk, but you could use the coconut milk in the carton, the taste will just be different and it will probably be thinner in consistency.
Did you use the lite canned coconut milk or the full-fat version?
Also, I follow the Trim Healthy Mama plan. Do you know how much erythritol I would use to replace the 1 T honey?
I’m having a hip replacement surgery on 10/24 and would like to take this with me (chia seeds are so high in fiber and with all the antibiotics I’ll be getting I will NEED the fiber!).
I used full-fat coconut milk but if you are concerned about calories then substitute lite coconut milk. I don’t use erythritol, but I would suggest adding enough to suit your taste. Best wishes on your hip replacement surgery – so glad you are planning ahead!
Can you make it with regular milk?
Hi Liya, regular milk should work too, the flavor will just be a little different. You might want to add some vanilla extract for more flavor.