Strawberry Coconut Chia Pudding is a refreshing and light treat that’s perfect for breakfast or a healthy snack. It’s made with chia seeds soaked in creamy coconut milk, with sweet, juicy strawberries folded right in. The chia seeds give it a fun, slightly jelly-like texture that’s both satisfying and good for you.
I love making this pudding the night before so the chia seeds have plenty of time to soak up all that coconut flavor and get nice and plump. The strawberries add a natural sweetness and bright color that always makes the pudding feel fresh and inviting. It’s simple to whip up, and I always feel like I’m treating myself to something special but healthy at the same time.
This pudding is great on its own, or I like to add a little crunchy granola or some toasted coconut flakes on top for a bit of texture. It’s easy to take on the go, too, so it’s perfect when I’m busy and need a quick, nourishing bite. Whenever I make it, it reminds me of summer mornings and feeling energized for the day ahead.
Strawberry Coconut Chia Pudding Key Ingredients & Swaps
Strawberries: Fresh strawberries mean the pudding tastes bright and fruity. If fresh aren’t available, frozen work well too—just thaw before blending.
Chia Seeds: These tiny seeds thicken the pudding and add healthy fiber. If you want a smoother texture, soak chia seeds a bit longer or blend the mixture after chilling.
Coconut Milk: I prefer canned full-fat coconut milk for a creamy, rich texture. For a lighter pudding, use light coconut milk or almond milk, but the texture will be less thick.
Sweetener: Maple syrup or honey adds gentle sweetness. Use whichever you prefer or swap for agave or brown rice syrup to keep it vegan.
Toasted Coconut Flakes: These add crunch and extra coconut flavor. Toast them lightly in a dry pan until golden for best taste.
How Do I Get the Perfect Pudding Thickness Without Clumps?
Chia pudding can sometimes be lumpy if chia seeds clump together. Here’s how to avoid that:
- Whisk coconut milk and chia seeds vigorously to prevent clumps.
- Let the mixture sit for 5 minutes, then whisk again to break up any settling seeds.
- Divide and layer quickly to keep a smooth texture between layers.
- Refrigerate for at least 4 hours, but overnight is best for full thickening.
- If you want extra smoothness, give the pudding a quick blend after chilling.
Equipment You’ll Need
- Blender – It’s perfect for turning strawberries into a smooth puree quickly and easily.
- Mixing bowl – You’ll use this to whisk the coconut milk with chia seeds without making a mess.
- Whisk – Helps mix chia seeds evenly so the pudding thickens without clumps.
- Serving glasses or jars – These make layering the pudding and strawberry puree easy and look nice for serving.
- Measuring cups & spoons – Essential for getting the right balance of ingredients every time.
Flavor Variations & Add-Ins
- Try blueberries or raspberries instead of strawberries for a different berry twist that pairs well with coconut.
- Add a pinch of cinnamon or cardamom to the coconut milk mix to warm up the flavor.
- Stir in chopped nuts or seeds on top for a crunchy texture contrast.
- Mix in shredded mango or pineapple for a tropical vibe that complements the coconut milk.
How to Make Strawberry Coconut Chia Pudding
Ingredients You’ll Need:
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons chia seeds
- 1 cup coconut milk (canned full-fat for creaminess)
- 1-2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- Toasted coconut flakes for garnish
- 1 whole strawberry for topping (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, plus at least 4 hours (or overnight) to refrigerate and let the chia seeds soak and thicken. It’s great to prepare ahead so it’s ready when you want a tasty and healthy snack.
Step-by-Step Instructions:
1. Make the Strawberry Puree:
Start by placing the chopped strawberries into a blender with 1 tablespoon of your chosen sweetener (maple syrup or honey). Blend until you get a smooth strawberry puree. This will add vibrant flavor and color to your pudding layers.
2. Mix the Chia Pudding Base:
In a mixing bowl, whisk together the coconut milk, chia seeds, vanilla extract, and another tablespoon of sweetener. Whisk well so the chia seeds are evenly spread and won’t clump together.
3. Layer the Pudding:
Take your serving glasses or jars and pour in half of the chia pudding mixture. Then carefully spoon a layer of strawberry puree over it. Next, add the remaining chia pudding mixture, followed by a final layer of strawberry puree on top. This creates pretty, yummy layers!
4. Chill and Serve:
Cover your glasses or jars and place them in the refrigerator for at least 4 hours, or overnight. This gives the chia seeds time to soak up the coconut milk and thicken into pudding. Before serving, sprinkle toasted coconut flakes on top and garnish with a whole strawberry for a lovely finish. Enjoy your chilled, refreshing dessert!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just thaw frozen strawberries completely and drain any excess liquid before blending to avoid a watery pudding.
How Long Can I Store Strawberry Coconut Chia Pudding?
Store in an airtight container or covered jars in the fridge for up to 4 days. Stir gently before serving if the layers separate.
Can I Make This Recipe Vegan?
Absolutely! Use maple syrup or another plant-based sweetener instead of honey, and ensure your coconut milk is dairy-free.
What If I Don’t Have Coconut Milk?
You can substitute with almond milk or oat milk, but the pudding might be less creamy. For best texture, use full-fat canned coconut milk.