Strawberry Coconut Chia Pudding

Name: Strawberry Coconut Chia Pudding
Prep time: 10 min
Total time: 4 h
Yield: 2 servings
Ingredients: 1 cup coconut milk; 1/4 cup chia seeds; 2 tablespoons maple syrup (or honey); 1 teaspoon vanilla extract; 1 cup fresh strawberries, chopped

Highlighted under: Clean Eating Kitchen

I absolutely love creating this Strawberry Coconut Chia Pudding on busy mornings when I crave something delicious yet nutritious. The combination of fresh strawberries, creamy coconut milk, and the unique texture of chia seeds makes for a delightful breakfast or snack. I enjoy how simple it is to prepare the night before, allowing the chia seeds to bloom overnight. It’s like waking up to a sweet surprise that feels indulgent but is packed with health benefits.

Created by

Olivia Barrett

Last updated on 2026-02-07T21:07:35.605Z

Creating this Strawberry Coconut Chia Pudding was a delightful experiment for me. I wanted to pair the invigorating sweetness of strawberries with the rich creaminess of coconut, and I couldn’t have been happier with the result. The chia seeds add a wonderful texture that keeps me feeling full for hours. Plus, when layered in a jar, it looks so appealing!

I found that letting the pudding sit overnight allows the flavors to meld beautifully, creating a luscious blend that's hard to resist. The next day, I sometimes top it with extra fresh strawberries for a burst of color and flavor, which really elevates the dish!

Why You Will Love This Recipe
Fresh strawberries add a touch of sweetness and vibrant color
Creamy coconut milk makes each bite rich and indulgent
Chia seeds provide a nutritious and filling texture

The Role of Chia Seeds

Chia seeds are the stars of this pudding, not just for their health benefits but for their unique gelatinous texture when hydrated. As they absorb liquid, they swell and create a thickening effect, which is key to achieving that classic pudding consistency. If you're new to using chia seeds, it may take a little experimentation to get your preferred texture; start with a 4:1 ratio of liquid to chia seeds and adjust according to your taste.

For those watching their sugar intake, you can adjust the sweetener in this recipe. Maple syrup or honey provides a natural sweetness, but you can substitute with agave syrup or a sugar-free option like stevia. Just remember to taste as you go, since different sweeteners have varying levels of sweetness and might affect the final flavor profile of the pudding.

Flavor Variations

While this recipe highlights strawberries and coconut, the beauty of chia pudding is its versatility. Consider using other fruits based on the season, such as mango, blueberries, or even a mix of tropical fruits. To enhance the flavor, add a tablespoon of cocoa powder for a chocolate twist or a hint of espresso coffee for a morning pick-me-up. These small changes can keep your breakfast exciting and cater to what you have on hand.

If you’re interested in adding a bit of crunch, consider topping your pudding with nuts or seeds. Almonds, walnuts, or a sprinkle of pumpkin seeds can provide a satisfying contrast to the smooth pudding. Additionally, a sprinkle of toasted coconut flakes can elevate the coconut flavor while adding texture.

Ingredients

For the Pudding

1 cup coconut milk
1/4 cup chia seeds
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped

Mix all the ingredients well to ensure even distribution of the chia seeds.

Instructions

Prepare the Pudding

In a bowl, combine coconut milk, chia seeds, maple syrup, and vanilla extract. Whisk until well combined. Ensure there are no clumps of chia seeds.

Refrigerate

Cover the bowl and refrigerate for at least 4 hours, or ideally overnight, allowing the chia seeds to absorb the liquids and thicken into a pudding-like consistency.

Serve

Once set, stir the pudding well and layer it in serving jars with fresh chopped strawberries. Top with additional strawberries if desired.

Enjoy your delicious Strawberry Coconut Chia Pudding as a healthy breakfast or a sweet treat!

Pro Tips

For added flavor, you can mix in a sprinkle of coconut flakes or a dash of cinnamon before serving.

Make-Ahead Tips

One of the best aspects of this Strawberry Coconut Chia Pudding is its make-ahead potential. You can prepare it the night before and have a nutritious breakfast waiting for you in the morning. Just ensure you stir the mixture thoroughly to avoid clumping and achieve a consistent texture. If you prefer, you can portion it into individual jars for convenience, making it easy to grab on busy mornings.

If you want to keep things fresh through the week, consider storing the pudding in an airtight container in the fridge. It typically lasts for about 5 days; just remember to give it a good stir before serving as the chia seeds may settle or thicken further. This makes it a great option for meal prepping, allowing you to adjust sweetness and toppings as you go.

Troubleshooting Common Issues

If your chia pudding turns out runny, it may be due to insufficient time for the seeds to absorb the liquid. Make sure to allow at least 4 hours for the chia seeds to expand but overnight is best for optimal thickness. If you’re in a rush, consider adding more chia seeds to the mixture to help absorb excess moisture quicker.

On the other hand, if your pudding is too thick for your liking, don’t hesitate to mix in a splash of coconut milk before serving. This will loosen the consistency and keep the pudding from feeling overly gelatinous, restoring that creamy texture. Just adjust based on your preference; it should be smooth and spoonable but not runny.

Questions About Recipes

→ Can I use other fruits in chia pudding?

Absolutely! You can use any fresh fruit like mango, blueberries, or bananas. Just adjust the sweetness as needed.

→ How long will the pudding last in the fridge?

The pudding can last in the fridge for up to 5 days, making it perfect for meal prep.

→ Is there an alternative to coconut milk?

Yes, you can substitute with almond milk, soy milk, or any other plant-based milk, though the flavor will vary.

→ How do I make it vegan?

This recipe is already vegan. Using maple syrup instead of honey keeps it plant-based!