Name: Strawberry Coconut Chia Pudding Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 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; 2 cup strawberries (fresh or frozen); 2 tbsp maple syrup; 1 tbsp lemon juice; 2 tsp corn starch

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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.

Three jars with the coconut chia pudding and strawberry puree.

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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!

Overhead shot of coconut chia pudding with strawberries and yogurt on top.

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 it

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.

Two jars of the chia pudding on a wooden board.

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.

Chia pudding with a layer of strawberry puree on the bottom with a gold spoon on the side.

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