Vanessa Hutchinson |

Raspberry-Coconut Chia Pudding

If you’re looking for a quick on-the-go breaky or snack, this is for you !

With only 6 ingredients, this super easy chia pudding is bursting with omega-3, fibre and vitamins! 

It won’t take you long to make (10 steps) and you'll be thanking yourself in the morning when you're in a rush. 

Double the recipe and separate in little jars to prep for a few days, or just trial with one... but we’re positive you'll be back for more! 

Enjoy and, as always, tag us in your creations @fodbods



  • 2 tablespoons of black chia seeds
  • ½ a cup of your favourite fodmap friendly milk (i used unsweetened almond)
  • 1/3 cup of raspberries (fresh or frozen) + extra for topping
  • 1 teaspoon vanilla extract  
  • 1 tablespoon of desiccated or coconut flakes + plus a little extra for topping 
  • 2 teaspoons of sweetener of choice (i used rice malt syrup)
  • 1 Raspberry Coconut Fodbod (cut into chunks)


  1. Add the chia seeds and milk to a small jar or cup
  2. Add in vanilla extract, rice malt syrup, and coconut, stir until all is combined – in a couple of minutes you’ll already notice the chia seeds working their magic! 
  3. In a separate cup, give your raspberries a quick mash (if you’re using frozen raspberries just pop them in the microwave for 30 seconds before mashing)
  4. Transfer the raspberries mash into the chia mix and stir them through until combined 
  5. Pop the lid on the jar and leave it set for 2 hours or overnight 
  6. In the morning top your chia pudding with the extra raspberries, coconut, and chunks of the Raspberry Coconut Fodbod!
  7.  Enjoy & tag us in your creation or send us a DM! We would love to see xo 
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