Go Back

Lemon Raspberry Chia Pudding

Lemon Raspberry Chia Pudding showcases the bright flavors of spring and summer made into a healthy snack or dessert!
Servings 4 servings


  • 1 cup non-fat plain Greek yogurt
  • 1 cup coconut milk (I used Silk)
  • 1 Tbsp lemon zest
  • 2 Tbsp lemon juice
  • 1 cup raspberries (fresh or frozen)
  • 1 1/2 Tbsp honey
  • 1/4 cup chia seeds


  • Combine all ingredients in a large storage container that has a lid. Make sure all the chia seeds are mixed in, and mash the berries lightly, especially if using frozen raspberries.
  • Place the lid on the container and refrigerate overnight or for at least 8 hours.
  • Serve with extra raspberries, and a drizzle of honey, if desired.


*You can substitute any kind of milk for the coconut milk.
*The lemon zest and lemon juice is equal to 1 medium lemon.
© DESSERT NOW DINNER LATER All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-create the recipe, snap YOUR OWN PHOTO and re-write the recipe in YOUR OWN WORDS, or link back to this post for the recipe.