Strawberry Coconut Chia Pudding
Strawberry Coconut Chia Pudding is a refreshing and healthy treat that’s sweet, creamy, and full of little chia seeds that add a fun texture. The sweetness of fresh strawberries pairs…
Tip: save now, cook later.Strawberry Coconut Chia Pudding is a refreshing and healthy treat that’s sweet, creamy, and full of little chia seeds that add a fun texture. The sweetness of fresh strawberries pairs perfectly with the rich coconut flavor, making it a bright and tasty way to start your day or enjoy a light snack.
I love making this pudding the night before because it gives the chia seeds plenty of time to soak up all the coconut milk, turning into a soft and satisfying pudding. Adding fresh strawberries on top just before serving keeps things fresh and fruity, which I think everyone appreciates. It’s simple but feels a little special, especially when you want something that tastes like a dessert but is still good for you.
One of my favorite things about this pudding is how easy it is to customize—sometimes I sprinkle on a handful of shredded coconut or a few nuts for some crunch. I like to keep a jar of it ready in the fridge for busy mornings when I want something quick but nourishing. It’s a lovely, happy way to enjoy strawberries and coconut together in a creamy, delightful treat.
Key Ingredients & Substitutions for Strawberry Coconut Chia Pudding
Coconut Milk: I prefer unsweetened coconut milk for a natural, creamy base without extra sugar. You can swap it for almond, oat, or soy milk if you want a different flavor or dairy-free alternative.
Chia Seeds: These are what thicken the pudding and add a nice crunch. If you’re new to chia, stirring well after a few minutes helps stop clumps. You can try flax seeds, but texture will vary.
Sweetener: Maple syrup or honey works great here. I like adjusting sweetness to taste—start with less, and add more if needed. Agave or coconut sugar are good alternatives.
Strawberries: Fresh strawberries add color and natural fruitiness. Frozen berries work too—just thaw before topping. You can also mix in other fruits like blueberries or mango for variety.
Coconut Toppings & Nuts: Shredded coconut or flakes boost the coconut flavor and add texture. Walnuts give a nice crunch, but almonds or pecans work well, too.
How Can You Prevent Chia Seeds from Clumping in the Pudding?
Chia seeds tend to stick together, making lumps if not mixed well. Here’s my easy way to avoid that:
- After mixing chia seeds with liquid, let it sit 5 minutes, then whisk again to break up clumps.
- Whisking a second time ensures seeds spread evenly and start to absorb liquid separately.
- Cover and refrigerate without stirring for at least 3 hours to let the pudding thicken nicely.
- If the mixture is too thick next day, just stir in a splash of coconut milk to loosen it up.
Taking these steps will give you a smooth, creamy pudding every time!
Equipment You’ll Need
- Mixing bowl or jar – perfect for blending the chia seeds and coconut milk without spills.
- Whisk or fork – helps break up chia seed clumps for a smooth pudding texture.
- Measuring cups and spoons – to get the right amount of seeds, milk, and sweetener.
- Spoon or spatula – useful for stirring and serving your pudding easily.
- Refrigerator-safe container with lid – lets you chill the pudding without odors or spills.
Flavor Variations & Add-Ins
- Swap strawberries for mango or blueberries for a tropical or berry twist.
- Add a sprinkle of cinnamon or nutmeg to give the pudding warm, cozy flavors.
- Mix in a spoonful of cocoa powder or matcha powder for a chocolate or green tea version.
- Top with crushed nuts like almonds or pistachios instead of walnuts for a different crunch.
Strawberry Coconut Chia Pudding
Ingredients You’ll Need:
Main Ingredients:
- 1 cup unsweetened coconut milk
- 3 tablespoons chia seeds
- 1-2 tablespoons maple syrup or honey (adjust to taste)
- ½ teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
Toppings:
- 1 tablespoon shredded coconut or coconut flakes
- Optional: a few walnut pieces
Time Needed:
This recipe takes about 10 minutes of hands-on prep time. After mixing, you’ll need to refrigerate the pudding for at least 3 hours or overnight so the chia seeds can absorb the liquid and thicken into a delicious pudding.
Step-by-Step Instructions:
1. Mix the Ingredients:
In a bowl or jar, whisk together the coconut milk, chia seeds, maple syrup (or honey), and vanilla extract until everything is well combined.
2. Let it Sit and Whisk Again:
Let the mixture rest for about 5 minutes. Then whisk it again to break up any chia seed clumps. This helps make the pudding nice and smooth.
3. Refrigerate to Thicken:
Cover the bowl or jar and put it in the fridge for at least 3 hours, or better yet, overnight. This gives the chia seeds time to soak up the liquid and create a pudding-like texture.
4. Serve and Garnish:
When ready, stir the pudding well, then spoon it into serving bowls or glasses. Top with chopped fresh strawberries. Add shredded coconut flakes and walnut pieces for texture and a yummy flavor.
5. Enjoy!
Serve chilled and enjoy this refreshing, healthy treat anytime!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just thaw frozen strawberries before using to avoid extra moisture in the pudding. They work well and add a nice fruity flavor.
How Long Can I Store Strawberry Coconut Chia Pudding?
Store it in an airtight container in the fridge for up to 4 days. Give it a good stir before serving, and if it’s too thick, add a splash of coconut milk to loosen it up.
Can I Make This Pudding Without Sweetener?
Absolutely! If you prefer a less sweet or sugar-free option, simply leave out the maple syrup or honey. The fruit topping adds natural sweetness, too.
What Can I Substitute for Coconut Milk?
You can use any plant-based milk like almond, oat, or soy milk if you don’t have coconut milk. Just keep in mind the flavor and creaminess might change slightly.
