Thick Raspberry Chia Pudding – Only 5 Ingredients

Gather all ingredients and measure them accurately.

Rinse the raspberries under cold water and pat dry.

Place the raspberries, coconut milk, honey, and yogurt into a high‑speed blender.

Blend on high for 30‑45 seconds, or until the mixture is completely smooth and no raspberry chunks remain.

Taste the blend and adjust sweetness if desired by adding a little more honey.

Transfer the smooth mixture to a medium‑sized bowl.

Add the chia seeds to the bowl and stir vigorously with a whisk or spoon for 1‑2 minutes to ensure the seeds are evenly distributed and not clumped.

Cover the bowl with plastic wrap or a lid and place it in the refrigerator.

Let the pudding chill for at least 4 hours, or overnight for a thicker consistency; stir once halfway through the chilling period.

After chilling, give the pudding a final stir to break up any settled seeds.

Serve the pudding in individual glasses or bowls, optionally topping with a few fresh raspberries or a drizzle of honey.