Raspberry Sherbet Chia Pudding

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Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

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!

Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

For the dates, make a cut part way through to remove the seed, then roughly chop them into quarters.

Raspberry Sherbet Chia Pudding | Get Inspired Everyday! Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

Raspberry Sherbet Chia Pudding | Get Inspired Everyday! Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

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.

Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

Raspberry Sherbet Chia Pudding | Get Inspired Everyday!

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 | Get Inspired Everyday!

Raspberry Sherbet Chia Pudding


Ingredients

Scale
  • 6 medjool dates, pitted and quartered
  • 113.5 ounce can coconut milk (Native Forest)
  • 1 Tablespoon vanilla extract
  • 210 ounce pkgs raspberries, thawed
  • 8 Tablespoons chia seeds

Instructions

  1. 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.
  2. Add the thawed raspberries and their juices. Blend on low just to combine.
  3. Stir in the chia seeds with a spatula.
  4. 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.
  5. Refrigerate 6 hours or overnight for the chia seeds to thicken the pudding.
  6. Keeps refrigerated for 3 days.

 

25 thoughts on “Raspberry Sherbet Chia Pudding”

    • 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! 🙂

      Reply
  1. 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!

    Reply
  2. 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. 🙂

    Reply

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