If you’re dreaming of a breakfast that doubles as a showstopper, let me introduce you to Kiwi and Raspberry Chia Pudding. Bursting with vibrant layers of green and pink, this delightfully healthy treat is creamy, fruity, and topping the nutrition charts! Every spoonful combines the creaminess of coconut milk, the fresh zing of kiwis and raspberries, and the satisfying texture of chia seeds. It’s a feast for your eyes as much as your taste buds, and, best of all, it’s as simple as it is stunning—perfect for leisurely mornings or impressive brunches alike.

Kiwi and Raspberry Chia Pudding Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Kiwi and Raspberry Chia Pudding couldn’t be more straightforward, but each one truly matters. These fresh and wholesome staples are what bring out the brilliant layers, the creamy richness, and the explosion of fruity flavors in every bite.

Chia seeds: The star of the show, these seeds soak up coconut milk and transform into a luscious, pudding-like base packed with fiber and protein.
Coconut milk: Adds creaminess and a hint of tropical flavor, perfectly complementing the chia and fruit layers.
Frozen raspberries: Bright, tart, and vibrantly pink, they create the most gorgeous middle layer and taste like summer in every spoonful.
Bananas: Used in both fruit layers, bananas lend natural sweetness and creaminess while helping to thicken each colorful tier.
Spinach: Don’t worry, you won’t taste it! Spinach brings a boost of nutrition and the stunning green color to your pudding’s top layer.
Kiwis: Sweet, tangy, and so pretty when sliced, fresh kiwis add their signature flavor and help to create the beautiful green hue.
Ice cubes: Blending these in the green layer keeps it thick, frosty, and just the right consistency for layering.
Maple syrup (optional): A drizzle of this brings extra sweetness if you crave a touch more indulgence—highly recommended for those with a bigger sweet tooth!

How to Make Kiwi and Raspberry Chia Pudding

Step 1: Mix the Chia Layer

Start by stirring the chia seeds into the coconut milk. Make sure every seed is soaking up the goodness—this is what transforms the seeds into a dreamy, thick pudding. Pop this mixture in the fridge for at least two hours (or overnight if you can plan ahead), so it sets up perfectly and achieves that classic chia texture.

Step 2: Make the Pink Layer

Once your chia has set, turn your attention to a high-powered blender. Toss in the frozen raspberries, a banana, and a splash of coconut milk. The trick here is to blend it just long enough to form a thick, creamy mixture. You’ll want it thick enough that it sits beautifully atop the chia pudding and doesn’t run down into it!

Step 3: Create the Green Layer

Next, without even rinsing the blender, pile in spinach, kiwis, the second banana, a dash of coconut milk, and a few cubes of ice. Blend on high until everything is silky-smooth and vibrantly green. The ice will help keep the mixture chilled and thick while the kiwi and spinach bring a fresh tang.

Step 4: Assemble the Layers

Now comes the fun part—layering! Divide the set chia pudding into two glasses. Gently spoon the pink raspberry layer over the chia, taking care not to mix the colors. Top with the dazzling green kiwi layer. Layering slowly and carefully will help keep each color distinct, making your Kiwi and Raspberry Chia Pudding visually stunning.

Step 5: Add Toppings and Serve

Whether you’re feeling fancy or just need a pop of extra flavor, top your masterpiece with slices of kiwi, a sprinkle of chia seeds, or even a few fresh raspberries. If you have an extra sweet tooth, feel free to drizzle a smidgen of maple syrup over the top.

How to Serve Kiwi and Raspberry Chia Pudding

Garnishes

A dazzling dish like this begs for fresh toppings! Scatter over some sliced kiwis, whole raspberries, chia seeds, or even toasted coconut flakes. Not only do these garnishes make your Kiwi and Raspberry Chia Pudding irresistible to look at, but they also bring little bursts of flavor and crunch to every bite.

Side Dishes

This pudding is impressive enough to shine on its own, but if you want to make it a complete breakfast or brunch, pair it with buttery toast, almond biscotti, or a light fruit salad. A piping hot latte or a glass of cold almond milk rounds out the meal perfectly.

Creative Ways to Present

Take presentation up a notch by building your Kiwi and Raspberry Chia Pudding in clear mason jars for a grab-and-go treat, or layer them in small shot glasses for a whimsical brunch party. Try swirling the layers with a skewer for a marbled effect, or even pile everything in a big trifle dish for a showstopping dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, just cover the glass or transfer the pudding to an airtight container. It will keep happily in the fridge for up to 3 days. The flavors meld together over time, so some say it’s even tastier the next morning!

Freezing

For longer storage, the assembled Kiwi and Raspberry Chia Pudding can be frozen. Pop it into freezer-safe containers, leaving a little room at the top for expansion. When you’re ready, let it thaw in the fridge overnight—though keep in mind the texture may become a bit softer after freezing.

Reheating

Good news: no reheating required! This pudding is meant to be served cold or slightly chilled. If you’ve just taken it out of the freezer, give it a gentle stir before eating to redistribute the layers as needed.

FAQs

Can I use a different milk instead of coconut milk?

Absolutely! Almond, cashew, or oat milk work beautifully in this recipe. Just be mindful that different milks will slightly alter the creaminess and flavor of your Kiwi and Raspberry Chia Pudding.

What if I don’t have frozen raspberries?

No worries—you can easily swap in fresh raspberries, or even try strawberries or blueberries. If you’re using fresh fruit, you might want to add a bit of ice to keep your pink layer thick.

Is it sweet enough for kids?

This pudding relies on banana and ripe fruit for most of its sweetness. If you’re making it for little ones or anyone who prefers a sweeter start, add a tablespoon of maple syrup or honey to one (or more!) of the layers.

Can I make this recipe vegan and gluten-free?

Great news—Kiwi and Raspberry Chia Pudding is naturally vegan and gluten-free as written! Just double-check your plant milks for additives if you have food sensitivities.

How do I stop the layers from mixing together?

The key is to make sure each layer is thick and to gently spoon or pour each layer over the previous one. If you’re in a rush, you can even chill each layer for a few minutes before assembling.

Final Thoughts

There’s nothing quite like digging into a colorful, creamy parfait first thing in the morning, and this Kiwi and Raspberry Chia Pudding is a treat you’ll want to make again and again. Whether you want a healthy, energizing breakfast or a fresh new dessert, this stunning dish ticks every box. Give it a spin, play with your favorite fruits, and enjoy the day’s most beautiful beginning!