Fresh Strawberry Chia Pudding
A quick, easy, and wholesome chia pudding made with fresh strawberries and creamy coconut milk, perfect for breakfast or a healthy snack.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1/4 cup chia seeds (about 40g)
- 1 cup fresh strawberries, hulled and roughly chopped (about 150g)
- 1 cup full-fat canned coconut milk (240ml)
- 1 teaspoon vanilla extract
- 1–2 tablespoons maple syrup or honey (optional, adjust to taste)
- 1 teaspoon lemon juice
- Pinch of salt
Instructions
- Puree the strawberries in a blender or food processor until smooth, about 30 seconds. For chunkier texture, pulse briefly or mash with a fork.
- In a medium bowl, whisk together coconut milk, vanilla extract, maple syrup (if using), lemon juice, and a pinch of salt.
- Add chia seeds to the mixture and stir thoroughly to prevent clumps.
- Gently fold the strawberry puree into the chia mixture to create a marbled effect.
- Cover the bowl or transfer the mixture into jars with lids and refrigerate for at least 4 hours or overnight to thicken.
- Before serving, stir the pudding to fluff it up. Add a splash of coconut milk if too thick.
- Serve chilled, garnished with fresh strawberry slices, toasted coconut, or extra chia seeds.
Notes
Stir the chia seeds thoroughly when first added and again after 10-15 minutes to prevent clumps. Use full-fat coconut milk for creamier texture. Adjust sweetness based on the natural sweetness of strawberries. Chilling overnight yields the best texture. Add toppings like toasted coconut or nuts for crunch.
Nutrition
- Serving Size: About 1/2 cup (120g)
- Calories: 180220
- Sugar: 7
- Sodium: 50
- Fat: 12
- Saturated Fat: 10
- Carbohydrates: 15
- Fiber: 10
- Protein: 5
Keywords: chia pudding, strawberry pudding, healthy snack, vegan dessert, gluten-free, coconut milk, easy breakfast