Raspberry Rose Pistachio Chia Pudding Recipe
Introduction
This Raspberry Rose Pistachio Chia Pudding is a delicate and refreshing treat that combines the natural sweetness of raspberries with the floral hint of rose water. It’s a simple, nutritious dessert or breakfast option that’s ready after a night in the fridge.
Ingredients
- 3 tablespoons chia seeds
- 1 cup milk (dairy or plant-based)
- 1/2 cup fresh raspberries
- 1 teaspoon rose water
- 2 tablespoons chopped pistachios
Instructions
- Step 1: In a bowl or jar, combine chia seeds, milk, and rose water. Stir well to prevent clumps.
- Step 2: Gently fold in half of the raspberries.
- Step 3: Cover and refrigerate overnight or for at least 4 hours until the pudding thickens.
- Step 4: Before serving, top the pudding with the remaining raspberries and sprinkle with chopped pistachios for crunch.
Tips & Variations
- Use coconut or almond milk for a richer, dairy-free version.
- Adjust rose water to taste; a little goes a long way with its strong flavor.
- For added sweetness, mix in a teaspoon of honey or maple syrup before chilling.
- Try substituting pistachios with almonds or walnuts for a different nutty flavor.
Storage
Store the chia pudding covered in the refrigerator for up to 3 days. Keep toppings like fresh raspberries and pistachios separate until ready to serve to maintain their texture. Reheat is not recommended; enjoy chilled for best flavor and consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just thaw and drain any excess juice before adding, or use them as a topping after chilling.
How thick should the pudding be before serving?
The pudding should have a creamy, gel-like consistency where the chia seeds have absorbed the liquid fully. If it’s too thin, let it chill longer or add a bit more chia seeds.
PrintRaspberry Rose Pistachio Chia Pudding Recipe
This Raspberry Rose Pistachio Chia Pudding is a delicate and refreshing dessert or breakfast option that combines the nutty crunch of pistachios, the floral aroma of rose water, and the sweet tang of fresh raspberries, all blended into creamy chia pudding made with milk. It’s a nutritious and elegant treat that requires minimal preparation and is perfect for a make-ahead healthy snack or light meal.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 10 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegetarian
Ingredients
Chia Pudding Base
- 3 tablespoons chia seeds
- 1 cup milk (any kind, dairy or plant-based)
Flavorings and Toppings
- ½ cup fresh raspberries
- 1 teaspoon rose water
- 2 tablespoons shelled pistachios, chopped
Instructions
- Prepare the pudding base: In a bowl or jar, combine the chia seeds and milk. Stir vigorously to ensure the seeds are evenly distributed in the liquid.
- Add flavorings: Mix in the rose water, stirring again to incorporate the floral essence throughout the pudding.
- Chill: Cover the mixture and place it in the refrigerator to chill overnight or for at least 6 hours. This allows the chia seeds to absorb the milk and thicken into a pudding-like consistency.
- Serve: Before serving, gently fold in or top the pudding with fresh raspberries and chopped pistachios for added flavor and texture.
Notes
- Use any type of milk you prefer, such as almond, coconut, or cow’s milk, depending on dietary needs.
- Adjust the amount of rose water carefully; a little goes a long way to avoid overpowering the pudding.
- For added sweetness, consider drizzling honey or maple syrup before chilling.
- Chia pudding can be stored refrigerated for up to 3 days, though fresh toppings are best added just before serving.
- To make it vegan, use plant-based milk alternatives.
Keywords: chia pudding, raspberry dessert, rose water, pistachios, healthy breakfast, make-ahead dessert, vegan option
