Strawberry Coconut Chia Pudding

Why You’ll Love Strawberry Coconut Chia Pudding Recipe

• Simple to make and doesn’t require baking or complicated steps

• Packed with fibre and healthy fats thanks to chia seeds and coconut milk

• Easily prepped ahead and stored for grab‑and‑go convenience

• Naturally vegan and gluten‑free, great for different dietary needs

• A delightful mix of creamy coconut and sweet‑tart strawberries to satisfy a sweet craving without heaviness

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chia Pudding:

• ½ cup chia seeds

• 1 can light coconut milk

• ½ cup regular non‑dairy milk (e.g., almond milk)

• 2 tablespoons maple syrup

• 1 teaspoon vanilla extract

Strawberries:

• 2 cups strawberries (fresh or frozen)

• 2 tablespoons maple syrup

• 1 tablespoon lemon juice

• 2 teaspoons corn starch

Directions

1. In a large mixing bowl, combine chia seeds, light coconut milk, non‑dairy milk, maple syrup, and vanilla extract. Stir well.

2. Let the mixture sit for about 10 minutes, stirring every couple of minutes to prevent clumping. Then transfer to the fridge to thicken for at least 1 hour (overnight is even better).

3. Meanwhile, prepare the strawberry puree: add strawberries, maple syrup, and lemon juice to a saucepan over low heat. Heat until the strawberries begin to soften and melt.

4. Mash with a fork or use an immersion blender (or transfer to a regular blender) until smooth (or slightly textured, if you prefer). Return to the saucepan and whisk in the corn starch. Simmer over low heat for 2‑3 minutes until the puree thickens slightly. Then let it cool in the fridge for about 15 minutes.

5. Once both components are chilled and set, assemble: scoop some chia pudding into jars or bowls, add a layer or swirl of strawberry puree, then top with coconut yogurt (optional) and fresh chopped strawberries if desired.

6. Serve immediately or cover and store for later.

Servings and timing

• Prep time: about 10 minutes

• Cook (or active stove) time: about 5 minutes

• Total time until serve: about 15 minutes (plus chilling time)

• Makes about 4 servings (¼ of the full recipe per serving)

Variations

• Swap the strawberries for blueberries, raspberries or mango for a different fruity twist.

• Use full‑fat canned coconut milk for extra richness, or reduce to half‑fat for lighter calories.

• Replace the maple syrup with honey (if not strictly vegan) or agave syrup for a different sweet profile.

• Instead of corn starch, use arrowroot powder or tapioca starch for thickening the puree.

• Garnish with toasted coconut flakes, chopped nuts (almonds, pecans), or a drizzle of nut butter for added texture.

Storage/Reheating

• Store the chia pudding and strawberry puree in airtight containers in the fridge for up to about 5 days.

• If pre‑assembled in jars, keep sealed and eat cold (no reheating needed).

• If you prefer a warm version, you can gently warm the pudding before topping with chilled strawberry puree—but it’s primarily designed as a chilled dish.

FAQs

1. How thick should the chia pudding be?

The ideal ratio is about 1 part chia seeds to 4 parts liquid. With a creamy canned coconut milk plus non‑dairy milk, you should get a nicely set pudding after chilling. If it seems too loose, add an extra tablespoon of chia seeds and let it sit longer.

2. Can I use fresh or frozen strawberries?

Yes — both work. If using frozen, thaw them slightly before making the puree so they break down evenly.

3. Do I have to use canned coconut milk?

Canned coconut milk is preferred because it’s thicker and creamier than carton non‑dairy milks, which ensures a richer texture. If you use a thinner milk, expect a looser set pudding and consider increasing chia seeds.

4. Can I make this ahead of time for the week?

Absolutely. It stores well in the fridge for up to 5 days, making it great for meal prep and grab‑and‑go breakfasts or snacks.

5. What if the pudding is still too thin after chilling?

If it hasn’t set enough, stir and let it sit further. Or add a bit more chia seeds, stir thoroughly, then give it additional time in the fridge to thicken.

6. Can I skip the strawberry puree and just eat the chia pudding plain?

Yes — you can enjoy the pudding on its own or top with other fruits, nuts, granola or yogurt. The puree adds flavor and moisture, but the base pudding stands on its own.

7. Is this recipe sweet‑heavy?

No, it strikes a balance: the natural sweetness from the maple syrup and strawberries is complemented by the creamy coconut base and slight tartness from the lemon juice. You can adjust maple syrup to taste.

8. What dietary preferences does this recipe support?

It’s vegan (no dairy, no eggs), gluten‑free and grain‑free. It also meets many plant‑based or allergy‑friendly criteria.

9. Can I use another thickener besides corn starch for the strawberry puree?

Yes. Arrowroot powder or tapioca starch are excellent substitutes and work similarly to give you a slightly thicker fruit layer.

10. How can I serve this for guests or a brunch buffet?

Make the pudding component ahead and chill it. Assemble in clear jars or glasses, layer with the strawberry puree shortly before serving, and garnish with fresh berries or mint for a pretty, show‑friendly presentation.

Conclusion

This strawberry coconut chia pudding offers a delightful combination of creamy texture, fresh fruit flavor and wholesome nutrition. Whether you’re prepping breakfasts for the week or treating yourself to a light dessert, this recipe delivers ease, versatility and satisfaction. Enjoy the layered richness of coconut and strawberries—without fuss—and delight in a wholesome, delicious treat.