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Raspberry + Pistachio Chia Pudding

Raspberry + Pistachio Chia Pudding
Raspberry + Pistachio Chia Pudding


Chia Seeds 20g (2 tbsps )
Almond/Coconut Milk 125ml ( 12 cup )
Vanilla Bean 1g ( 14 tsp )
Lakanto Maple Syrup 20ml (1 tbsp ) optional
Raspberries 40g ( 14 cup )
Coconut Yogurt 15g (1 tbsp ) optional
Pistachios 10g (1 tbsp ) or granola
Coconut Flakes 5g ( 12 tbsp ) sprinkle, optional


  1. Place the milk, chia seeds and vanilla in a small bowl and stir well to combine. Set aside for 10 minutes (or overnight) for the seeds to rehydrate and swell until the pudding thickens. If too thick, add a small amount of water or extra milk.
  2. Mash the raspberries in a bowl to make a pulp. Sweeten with stevia or other (optional), to taste.
  3. Once the pudding has thickened and to your liking, add half of the raspberry mixture and stir through to create a ripple effect.
  4. Pour into a serving bowl or glass. Top with coconut yoghurt, the remaining raspberry and sprinkle with pistachios and coconut.

MACROS (per serve):

Protein 6.5g

Fats 19.7g

Carbs 15.6g

Energy 303cal/1263kJ

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