Raspberry Rose Pistachio Chia Pudding Recipe
Introduction
This Raspberry Rose Pistachio Chia Pudding is a refreshing and elegant treat perfect for breakfast or a light dessert. Combining fruity raspberries, fragrant rose water, and crunchy pistachios, it’s both nutritious and delightful.
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 mix and prevent clumps.
- Step 2: Gently fold in the raspberries, leaving a few for topping.
- Step 3: Cover and refrigerate overnight or for at least 4 hours until the pudding thickens.
- Step 4: Before serving, give the pudding a good stir. Top with remaining raspberries and chopped pistachios for texture and flavor.
Tips & Variations
- Use almond or coconut milk for a different flavor profile and to keep it dairy-free.
- Add a drizzle of honey or maple syrup if you prefer a sweeter pudding.
- Toast pistachios lightly to enhance their crunch and aroma.
- For a creamier texture, blend the pudding briefly before chilling.
Storage
Store the chia pudding in an airtight container in the refrigerator for up to 3 days. Stir before serving. It can be enjoyed cold or at room temperature.
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. Thaw them slightly before mixing to avoid excess moisture in the pudding.
Is rose water necessary?
Rose water adds a unique floral aroma but can be omitted if unavailable. Vanilla extract is a good alternative for subtle flavor.
PrintRaspberry Rose Pistachio Chia Pudding Recipe
This Raspberry Rose Pistachio Chia Pudding is a delicate and refreshing dessert or breakfast option combining the natural sweetness of raspberries with the floral hint of rose water and the crunchy texture of pistachios. Made with nutrient-packed chia seeds soaked in milk, this pudding is not only delicious but also rich in healthy fats, fiber, and protein. It requires minimal preparation and is perfect for make-ahead servings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 5 minutes
- Yield: 2 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Chia Pudding Base
- 3 tablespoons chia seeds
- 1 cup milk (dairy or plant-based, such as almond or coconut milk)
- 1 teaspoon rose water
Fruit & Toppings
- 1/2 cup fresh raspberries
- 2 tablespoons shelled pistachios, chopped
Instructions
- Combine Ingredients: In a mixing bowl or jar, add the chia seeds, milk, and rose water. Stir well until the chia seeds are evenly dispersed and there are no clumps.
- Add Raspberries: Gently fold in half of the fresh raspberries into the chia mixture to incorporate their flavor and slight texture.
- Refrigerate: Cover the bowl or seal the jar and place it in the refrigerator to chill overnight or for at least 6 hours, allowing the chia seeds to absorb the liquid and thicken into a pudding consistency.
- Serve: Once set, give the pudding a good stir, transfer to serving bowls or glasses, top with the remaining fresh raspberries and chopped pistachios for crunch and garnish.
Notes
- Feel free to substitute milk with any plant-based milk for a vegan version.
- Adjust the amount of rose water according to your taste preference, as it can be quite potent.
- For added sweetness, optionally stir in a teaspoon of honey or maple syrup before refrigerating.
- This pudding can be stored covered in the refrigerator for up to 3 days.
- Chia seeds are rich in omega-3 fatty acids, fiber, and protein, making this a nutritious snack or breakfast.
Keywords: chia pudding, raspberry dessert, rose water recipe, pistachio toppings, healthy breakfast, no-cook pudding, vegan dessert option
