Introduction

Strawberry Chia Seed Pudding with Coconut Milk is a refreshing and nutritious treat that’s perfect for breakfast or a light dessert. This simple recipe combines creamy coconut milk with the natural sweetness of fresh strawberries and nutrient-packed chia seeds for a delightful, guilt-free snack.

A clear glass jar filled with three visible layers: the bottom and middle layer are a pink creamy chia seed pudding with visible small black chia seeds spread evenly in a gel-like texture, and the top layer is a deeper pink creamy surface topped with two fresh red strawberry halves placed neatly in the center. Around the jar on a white marbled surface lie three bright red strawberries, two cut in halves showing their juicy seeds and white inner flesh near the green leaves, and one whole strawberry in the background. A silver spoon lies on the surface next to some scattered black and white chia seeds. In the background, another identical jar of the same pink chia pudding is partially visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 cup of chia seeds
1 cup of coconut milk
1/2 cup of fresh strawberries, washed and hulled
Sweetener to taste (maple syrup or agave)
1 teaspoon of vanilla extract

Instructions

Step 1: Combine 1/4 cup chia seeds and 1 cup coconut milk in a bowl.
Step 2: Mix thoroughly until well combined.
Step 3: Add sweetener to taste and stir to dissolve.
Step 4: Add 1 teaspoon of vanilla extract and mix well.
Step 5: Slice 1/2 cup of fresh strawberries and add them to the mixture.
Step 6: Mix again to distribute the strawberries evenly.
Step 7: Transfer to a container with a lid and seal tightly.
Step 8: Refrigerate for at least four hours or overnight.
Step 9: Enjoy your strawberry coconut chia seed pudding.

Tips & Variations

For extra texture, add chopped nuts or shredded coconut before refrigerating.
Use frozen strawberries if fresh ones aren’t available; just thaw and drain excess juice.
Swap coconut milk for almond or oat milk for a different flavor profile.
Add a pinch of cinnamon or cardamom for a subtle spice twist.

Storage

Store the pudding in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and if the pudding thickens too much, add a splash of coconut milk to loosen it. This pudding is best enjoyed chilled and does not freeze well.

How to Serve

A clear glass filled with three layers: the bottom and main layer is pink chia pudding with visible chia seeds giving a textured look, the middle layer slightly mixed as the pudding reaches near the top, topped with a dollop of white whipped cream and small pieces of bright red fresh strawberries scattered on the cream and pudding edges. The glass sits on a white marbled surface with scattered fresh strawberry slices and green leafy tops around it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this pudding without fresh strawberries?

Yes, you can use frozen strawberries or substitute with other fresh fruits like blueberries or mango. Just adjust the quantity to your taste.

How do chia seeds thicken the pudding?

Chia seeds absorb liquid and swell, creating a gel-like texture that thickens the coconut milk mixture into a pudding consistency after refrigeration.

Strawberry Coconut Chia Seed Pudding Recipe

Print Recipe

★★★★★

4.9 from 140 reviews

A refreshing and healthy Strawberry Chia Seed Pudding made with creamy coconut milk, fresh strawberries, and natural sweetener. This easy no-cook recipe is perfect for a nutritious breakfast or a light dessert, packed with fiber and antioxidants.

Author: Marco
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 4 hours 10 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: No-Cook
Cuisine: International
Diet: Vegan

Ingredients

Scale

Chia Pudding Base

1/4 cup chia seeds
1 cup coconut milk
Sweetener to taste (maple syrup or agave)
1 teaspoon vanilla extract

Fruit

1/2 cup fresh strawberries, washed and hulled

Instructions

Combine chia seeds and coconut milk: In a bowl, mix 1/4 cup of chia seeds with 1 cup of coconut milk until well combined.
Mix thoroughly: Stir the mixture thoroughly to ensure the chia seeds are evenly distributed and not clumped.
Add sweetener: Incorporate sweetener to taste, such as maple syrup or agave, and stir well to dissolve it evenly.
Add vanilla extract: Add 1 teaspoon of vanilla extract and mix well to enhance the flavor.
Prepare strawberries: Slice 1/2 cup of fresh strawberries into small pieces.
Combine strawberries with pudding: Add the sliced strawberries to the chia mixture and gently mix to distribute them evenly.
Transfer to container: Pour the mixture into a container with a lid and seal it tightly.
Refrigerate: Chill in the refrigerator for at least four hours, preferably overnight, allowing the chia seeds to swell and thicken the pudding.
Serve: Enjoy your creamy and delicious strawberry coconut chia seed pudding chilled.

Notes

For a smoother texture, stir the chia mixture every 30 minutes during the first two hours of refrigeration.
You can substitute strawberries with other fresh fruits like blueberries, raspberries, or mango.
Adjust sweetness according to your preference.
This recipe is vegan and gluten free.
Store leftovers in the refrigerator for up to 3 days.

Keywords: chia seed pudding, strawberry chia pudding, coconut milk pudding, vegan breakfast, healthy dessert, no-cook pudding