Raspberry 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.
- Author: Elias
- 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
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
- 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