Raspberry Sherbet was always my favorite flavor, orange or even lime were good, but raspberry has always had the edge for me! This recipe started off simply as raspberry chia pudding because my husband is partial to raspberries. But… when I had the first bite, it took me back to my sherbet days, and there was an immediate title change. And… because I’m so partial to this flavor combination, you can expect to see some actual sherbet later this summer when it’s no longer 10 degrees anymore!
For the dates, make a cut part way through to remove the seed, then roughly chop them into quarters.
Blend the chopped dates, coconut milk, and vanilla starting on low and increasing the speed to high until the mixture is completely smooth. Add the thawed raspberries and their juice to the blender and blend on low to combine. You don’t want to use high speed with raspberries because their seeds turn into gritty bits. Add the chia seeds and stir to combine, then pour the mixture into containers for storage in the fridge. The pudding will look a bit thin, but the next day it’s thick and creamy.
What’s your favorite flavor of ice cream/sherbet?
P.S. I’m taking all flavor requests for future summer recipes!
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Raspberry Sherbet Chia Pudding
- Total Time: 15 mins
- Yield: makes 5 cups 1x
Ingredients
- 6 medjool dates, pitted and quartered
- 1 – 13.5 ounce can coconut milk (Native Forest)
- 1 Tablespoon vanilla extract
- 2 – 10 ounce pkgs raspberries, thawed
- 8 Tablespoons chia seeds
Instructions
- Place the dates, coconut milk, and vanilla extract in a blender and blend. Starting on low and increasing to high speed until the mixture is completely smooth.
- Add the thawed raspberries and their juices. Blend on low just to combine.
- Stir in the chia seeds with a spatula.
- Pour the chia pudding into prepared containers. I like to use pint sized glass jars. I only fill them halfway to the 1 cup mark, which leaves lots of space to top the pudding with fresh fruit.
- Refrigerate 6 hours or overnight for the chia seeds to thicken the pudding.
- Keeps refrigerated for 3 days.
- Prep Time: 15 mins
I made this but drank it like a smoothie instead of waiting the 6 hours
Perfect, what a great idea, thanks so much for sharing!
So excited to try this!!! I bought a carton of unsweetened coconut milk (not a can)…should I use the same amount?
Coconut milk from the carton has a different texture than canned. From what I’ve seen it’s always been more watery/not as thick, so you may need to add a bit more chia seeds to have a thick pudding. I hope this helps, and be sure to let me know if you have anymore questions! 🙂
I love this pudding. I didn’t have frozen raspberries so I used mixed berries & my whole family loved it! I also didn’t have enough dates. Had 5, so I added a tablespoon of Amber agave!
Perfect! I always love to hear what someone uses when they run out of ingredients because that’s when things get creative and fun!
I had raspberry goat cheese ice cream once and the combo was amazing!!! I’m thinking a touch of goat cheese could be a nice addition to this recipe….or totally weird. 🙂
I don’t think it would be weird at all, but I really love goat cheese so who knows!?!
Sounds delicious -what’s the nutrition value of this recipe? Thanks
We currently don’t include the nutrition facts with our recipe, but it’s something we’re looking into for the future! There are recipe calculators online that you can use to get the calorie count, and I hope you enjoy the recipe!
I made this with frozen cherries and full fat Coconut milk and it is to die for. Best ever chia pudding! Thanks for the recipe)
Cherries sound so good, I’m adding it to my grocery list right now and I think there will be another chia pudding coming soon! So glad you enjoyed the recipe, and thanks for the great idea! 🙂
Okay, great, thanks!
Hello! I was wondering if you knew what could be a good substitute for the coconut milk? I would think that whole milk would work, but does the coconut milk help thicken it?
Whole milk or almond milk should work as a replacement, but you may need to add a bit more chia seeds if it doesn’t come out as thick as you’d like! I’d make the recipe as is, and after it sets up in the fridge check the thickness to see if you might want to adjust it a bit! 🙂
This looks really really delicious! Thanks for sharing 🙂 I love how simple and beautiful your recipes are.
Thanks so much Meagan! I worry sometimes they’re too simple, but that’s how we actually eat – and no one has time for complicated recipes during the work week. We’ve been making chia puddings ahead for grab and go breakfasts or snacks and it’s been a game changer for sure!
OK Kari, I’ve made like almost the same recipe this weekend (although I didn’t blend the raspberries)…I guess you could really say great minds think alike! 😉
That’s my mom’s favorite saying! I used frozen raspberries for convenience and year round availability, so that’s why they got blended right in! I’ll look forward to seeing your version this week!