This strawberry coconut chia pudding tastes like dessert for breakfast. It’s made with just a few simple ingredients, creamy, easy to make, and naturally vegan. It’s perfectly sweet and full of fresh flavor.
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Any recipe that involves strawberries is a yes from me. We’re not even into strawberry season yet, but I’m preparing early this year with a whole lot of strawberry recipes.
This strawberry coconut chia pudding is rich, creamy, incredibly easy to make and perfect as either breakfast or a snack.
The coconut flavor comes naturally from canned coconut milk, and is layered with a homemade strawberry puree. Vegan, gluten free, dairy free, grain free, easy, delicious, just the way I like it!
How to make this recipe
There are two main parts to this recipe, the pudding and the strawberry puree.
The strawberry puree is basically like apple sauce only with strawberries, but for whatever reason saying “strawberry sauce” sounds weird, so we’ll stick with puree.
To make the chia pudding: Add all ingredients for the pudding to a large mixing bowl and stir together. Let sit for 10 minutes, stir again and then transfer to the fridge to thicken for at least 1 hour. Overnight is ideal, but after 1 hour it should be plenty thick.
To make the strawberry puree: add the strawberries, maple syrup and lemon juice to pan. Heat over low heat until the strawberries start to melt. Use a fork to mash, an immersion blender, or transfer to a regular blender and process until smooth.
My preferred method is to use an immersion blender, but if you prefer the puree a little less pureed, a good old fork will do.
Transfer back to the pot (as needed) and whisk in the corn starch. Let simmer over low heat for 2-3 minutes to let thicken.
Transfer to the fridge and let cool for about 15 minutes.
Assemble the puddings with a few scoops of the strawberry puree, pudding, and top with coconut yogurt and fresh chopped strawberries. I like to mix everything all together, but feel free to leave it layered.
How to thicken chia pudding
Because of the nature of chia seeds, there’s nothing special you need to do to thicken this recipe. The seeds will absorb all of the liquid from the coconut milk and will naturally thicken to create the pudding.
This recipe calls for canned coconut milk which has a much thicker and creamier consistency than coconut milk from a carton.
However, if after a few hours of thickening you find that the pudding just isn’t thick enough, throw in an extra tablespoon of chia seeds and let it sit until it reaches your desired consistency. The longer this recipe sits, the thicker it gets, so it may also just need a bit more time.
The best ratio to use for chia pudding is about a 1:4 ratio. Because we’re using coconut milk from a can, it can throw off the measurements a bit, which is why you need to add the extra bit of regular non-dairy milk.
A 1:4 ratio of chia seeds to liquid ensures the pudding will be perfectly thick after just a few hours in the fridge.
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Strawberry Coconut Chia Pudding
Ingredients
Chia Pudding:
- 1/2 cup chia seeds
- 1 can light coconut milk
- 1/2 cup regular non-dairy milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Strawberries:
- 2 cup strawberries (fresh or frozen)
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tsp corn starch
Instructions
- Add all ingredients for the chia pudding to a large mixing bowl and stir together.
- Let sit for 10 minutes, stirring every 2 or so minutes. Transfer to the fridge to thicken for at least 1 hour.
- To make the strawberry puree, add the strawberries, maple syrup and lemon juice to pan. Heat over low heat until the strawberries start to melt. Use a fork to mash, an immersion blender, or transfer to a regular blender and process until smooth.
- Transfer back to the pot (as needed) and whisk in the corn starch. Let simmer over low heat for 2-3 minutes to let thicken.
- Transfer to the fridge and let cool.
- Assemble the chia puddings with a few scoops of the strawberry puree, chia pudding, and top with coconut yogurt and fresh chopped strawberries.
Jamie
I’ve made this recipe a few times now and everyone that I share it with loves it! It’s the perfect amount of creamy and sweet with a nice touch of citrus from the lemons. I highly recommend for a quick and easy dessert!
Claire Cary
Yay! So happy to hear you’ve been enjoying it! Thanks Jamie 🙂
Jen
This looks good! I’m going to try this tonight but will use blueberries instead of strawberries because that’s all I have. Thanks for the recipe!
Claire Cary
Yay! It’s delicious with blueberries too! Let me know how it turns out 🙂
Carla
I made this recipe 🤗. It has just the right amount of sweetness, and that’s good if you’re watching your sugar intake. It’s easy to make and you don’t need a ton of ingredients. It’s creamy, and the coconut 🥥 flavor isn’t overpowering. Plus, who doesn’t like eating guilt free desserts 🍨. Definitely need treats like this when in quarantine.
Claire Cary
Thanks Carla! So happy you enjoyed it!
Mary
Hi, how long will the pudding last in the fridge?
Claire Cary
About 5 days in the fridge!