Strawberry Coconut Chia Pudding is a fresh and creamy treat that’s both light and satisfying. It’s made with chia seeds soaked in coconut milk, giving it a smooth, rich texture, while the strawberries add a natural sweetness and bright pop of color. This pudding feels like a little bowl of sunshine, perfect for breakfast or a healthy snack.
I love making this pudding the night before so the chia seeds have time to swell and create that perfect pudding-like consistency. It’s so simple, yet feels special with the tropical hint of coconut and the fruity strawberry topping. Whenever I need a quick and nutritious pick-me-up, this is exactly what I reach for.
One of my favorite ways to enjoy it is right out of a cute little jar, topped with extra fresh strawberries or a sprinkle of shredded coconut. It’s easy to take on the go, making mornings and afternoon snacks a little brighter and sweeter without any fuss.
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk gives the pudding its creamy texture. If you prefer a lighter version, use light coconut milk or a mix of coconut milk and almond milk.
Chia Seeds: These are the star for thickening. If you don’t have chia seeds, flaxseeds can work but won’t gel as much.
Maple Syrup or Honey: Both add natural sweetness. Use maple syrup for a vegan option; honey adds a floral note but isn’t vegan.
Strawberries: Fresh and ripe strawberries offer bright flavor. Frozen strawberries, thawed, can be a handy substitute.
Shredded Coconut: Unsweetened coconut adds texture and flavor. Toast it lightly for a nutty twist if you like.
How Do You Prevent Chia Seeds from Clumping in Pudding?
Clumps can ruin the smooth texture. Here’s what helps:
- Whisk chia seeds well with the liquid to separate them initially.
- Stir the mixture once or twice during the first hour of chilling to break up any clumps forming.
- Use enough liquid—chia seeds soak up plenty—so the pudding isn’t too thick too fast.
Patience is key! After a few hours, you’ll get a lovely, smooth pudding.
Equipment You’ll Need
- Mixing bowl – big enough to hold all ingredients and mix without spilling.
- Whisk – helps blend the chia seeds evenly to avoid clumps.
- Measuring cups and spoons – for precise amounts of milk, seeds, and sweetener.
- Blender or food processor – perfect for pureeing strawberries smoothly.
- Serving glasses or bowls – to layer and serve the pudding nicely.
- Refrigerator – key for chilling and thickening your pudding.
Flavor Variations & Add-Ins
- Swap strawberries for mango or blueberries for a different fruity taste and color.
- Add a pinch of cinnamon or cardamom to the coconut milk for warm spice notes.
- Mix in chopped nuts like almonds or pistachios for crunch and extra protein.
- Use almond or oat milk instead of coconut for a milder base and lower fat.
Strawberry Coconut Chia Pudding
Ingredients You’ll Need:
For the Pudding:
- 1 cup coconut milk (full fat for creaminess)
- 1/4 cup chia seeds
- 2 tbsp maple syrup or honey (adjust to taste)
- 1 tsp vanilla extract
For the Strawberry Layer and Garnish:
- 1 cup fresh strawberries, hulled and sliced (plus extra for garnish)
- 2 tbsp shredded coconut (unsweetened, plus extra for garnish)
- Fresh mint leaves for garnish (optional)
Time You’ll Need:
This recipe takes about 10 minutes to prepare plus at least 4 hours of chilling time in the refrigerator (or overnight) to let the chia seeds absorb the liquid and thicken. After chilling, it’s quick to blend the strawberries and assemble the pudding layers.
Step-by-Step Instructions:
1. Mix the Chia Pudding Base:
In a mixing bowl, whisk together the coconut milk, chia seeds, maple syrup or honey, and vanilla extract until everything is well combined. Make sure to break up any clumps.
2. Chill and Thicken the Pudding:
Cover the bowl and put it in the refrigerator for at least 4 hours or overnight. During the first hour, give the mixture a stir once or twice to prevent the chia seeds from clumping together.
3. Prepare the Strawberry Layer:
While the pudding is setting, blend the fresh strawberries until smooth. If you like a bit of texture, leave some small chunks in the puree.
4. Assemble the Pudding:
Once the chia pudding has thickened, stir it well to smooth out any clumps. In your serving glasses or bowls, spoon in a layer of the chia pudding first. Then carefully pour or spoon the strawberry puree on top to create a pretty, contrasting layer.
5. Add the Finishing Touches:
Sprinkle shredded coconut over the strawberry layer. Garnish with halved strawberries and fresh mint leaves if you like. Serve immediately, or refrigerate until you’re ready to enjoy your healthy and refreshing pudding!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just thaw frozen strawberries completely and drain any excess liquid before blending to avoid making the puree too watery.
How Long Can I Store Leftover Chia Pudding?
Store leftovers in an airtight container in the fridge for up to 3 days. Give it a good stir before serving as the texture may thicken further.
Can I Make This Pudding Vegan?
Definitely! Use maple syrup instead of honey, and ensure your coconut milk is plant-based (like canned coconut milk) to keep it vegan-friendly.
What Can I Substitute for Coconut Milk?
You can use almond milk, oat milk, or any other plant-based milk, but note that the pudding may be less creamy without the rich fat from coconut milk.
