Strawberry Coconut Chia Pudding is a light and refreshing treat that combines the natural sweetness of ripe strawberries with the creamy, tropical flavor of coconut. The chia seeds add a pleasant little crunch and make the pudding naturally thick and satisfying without any fuss. It’s such an easy recipe that feels fancy but comes together in just a few minutes!
I love making this pudding when I want a healthy snack or a quick breakfast that doesn’t weigh me down but still feels special. One of my favorite tricks is to let it sit overnight so the chia seeds soak up all the flavors and get soft and pudding-like. Plus, stirring in fresh strawberries right before eating gives it that fresh pop that makes every bite enjoyable.
Serving this with a sprinkle of toasted coconut or a handful of extra berries always makes it feel like a little celebration. I often find myself reaching for this on warm mornings or as a sweet end to a long day because it’s light, but still a bit indulgent in the best way. It’s a simple recipe that always brings a smile to my face!
Key Ingredients & Substitutions
Chia Seeds: These tiny seeds are the heart of this pudding. They swell up and create a creamy texture when soaked. If chia seeds aren’t your thing, you can try ground flaxseeds, but the texture will be a bit different.
Coconut Milk: Full-fat coconut milk gives a rich and creamy base. Light coconut milk works too but expect a thinner pudding. For a different flavor, almond or oat milk can be used, though it won’t be quite as creamy.
Sweetener: Maple syrup and honey add natural sweetness. Use whichever you prefer based on taste or diet. Agave nectar or brown rice syrup are good vegan-friendly alternatives.
Strawberries: Fresh strawberries provide brightness and a juicy contrast to the creamy pudding. If fresh berries aren’t in season, frozen berries work well after thawing.
Coconut Topping: Shredded coconut or flakes add a nice texture and flavor kick. Toast them lightly for more crunch and deeper flavor.
How Do You Prevent Chia Seeds from Clumping in the Pudding?
Chia seeds have a tendency to stick together in wet mixtures, creating clumps. To avoid this, stir the pudding well when mixing and again halfway through chilling.
- Use a whisk or spoon to mix chia seeds thoroughly with the liquid, spreading them evenly.
- Cover and refrigerate, then stir after 1 hour, breaking up any clumps gently.
- Refrigerate again for at least 1 more hour or overnight until fully thickened.
Patience and occasional stirring are key to a smooth pudding texture.
Equipment You’ll Need
- Mixing bowl or jar – great for mixing and storing the pudding right in the fridge.
- Measuring cups and spoons – to get the chia seeds, coconut milk, and sweetener just right.
- Spoon or whisk – helps mix the chia seeds evenly to prevent clumps.
- Knife and cutting board – for slicing your fresh strawberries cleanly and safely.
- Serving glasses or jars – perfect for layering and serving your pudding attractively.
Flavor Variations & Add-Ins
- Add a handful of blueberries or raspberries instead of strawberries for a different berry flavor.
- Stir in a tablespoon of cocoa powder for a chocolate coconut chia pudding twist.
- Mix in chopped nuts like almonds or pistachios for extra crunch and protein.
- Swap the maple syrup for a flavored syrup like vanilla or cinnamon for a subtle spice boost.
Strawberry Coconut Chia Pudding Recipe
Ingredients You’ll Need:
For The Chia Pudding:
- 1/4 cup chia seeds
- 1 cup coconut milk (full-fat for creaminess)
- 1-2 tbsp maple syrup or honey (adjust to taste)
- 1/2 tsp vanilla extract (optional)
For The Topping:
- 1 cup fresh strawberries, hulled and sliced
- 1-2 tbsp shredded coconut or coconut flakes
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, with at least 2 hours (or overnight) needed to chill the chia pudding. Stirring halfway during chilling helps create the perfect texture. Once chilled, assembling and serving just takes a few minutes more.
Step-by-Step Instructions:
1. Make the Chia Pudding
In a mixing bowl or jar, combine the chia seeds, coconut milk, maple syrup (or honey), and vanilla extract. Stir everything well to make sure the chia seeds are spread evenly in the liquid.
2. Chill and Stir
Cover your bowl or jar and refrigerate it for at least 2 hours or overnight. Halfway through the chilling time, take it out and give it a good stir to break up any clumps. This helps the chia seeds absorb the liquid evenly and creates a creamy pudding.
3. Prepare the Strawberries
While the pudding chills, slice the strawberries. For extra sweetness or a saucier topping, mash some with a fork or blend them lightly to make a chunky strawberry sauce.
4. Assemble Your Pudding
Once the chia pudding is thick and ready, spoon it into serving glasses or jars as the bottom layer. Next, add your prepared strawberries on top. Finish by garnishing with extra fresh strawberry slices and sprinkle shredded coconut or coconut flakes over everything.
5. Serve and Enjoy
Serve immediately for a fresh, chilled treat or cover and keep in the refrigerator until you’re ready to enjoy. It’s a simple, delicious breakfast or snack that’s light and refreshing!
Can I Use Frozen Strawberries Instead of Fresh?
Yes! Just thaw frozen strawberries completely before using. You can mash or blend them to make a sauce if they’re a bit watery after thawing.
How Long Can I Store Strawberry Coconut Chia Pudding?
Store the pudding in an airtight container in the fridge for up to 4 days. Add fresh strawberries and coconut toppings just before serving to keep them fresh and crunchy.
Can I Substitute Coconut Milk for Another Milk?
Absolutely! Almond, oat, or soy milk can work too, though the pudding might be less creamy. For best results, use a thicker, full-fat plant milk.
Is It Necessary to Stir the Pudding While Chilling?
It helps! Stirring halfway through prevents chia seeds from clumping and ensures a smooth, even texture. If you forget, just break up any clumps before serving.
