Strawberry Chia Pudding
This Strawberry Chia Pudding is such an easy and delicious recipe to make for breakfast or as a dessert. A healthy combination of chia, coconut milk, and strawberry, this breakfast recipe is vegan, gluten-free, and dairy-free!
What if I told you that you can make ahead a simple but delicious breakfast, that doubles as a dessert, in less than ten ingredients? What if I told you that it’s also something that you can make in bulk and everyone on a variety of diets can enjoy together? If that is a recipe you’d love to make, then you’re going to want to add the ingredients for this strawberry chia seed pudding on to your grocery list!
Want more chia pudding recipes? Try my Chia Seed Pudding Recipe, Raspberry Chia Pudding or my Kiwi Chia Pudding.
This strawberry chia pudding recipe was first posted onto the blog in 2014 and all these years later, we are still enjoying this! It only takes a few seconds to put together the night before, then in the morning, we get start the day with this tasty but healthy treat!
What Are Chia Seeds?
Chia seeds are the edible seeds that are high in Omega-3s, fibre, and calcium. It is loaded with nutrients, high antioxidant, a great plant-based protein, while being low in calories! You can purchase chia seeds at pretty much every grocery stores now and online.
They come in both white and black coloured seeds. When combined in liquid, the chia seed absorbs the liquid and gels up, making the texture like pudding.
What Is the Ratio of Liquid to Seeds?
This recipe will make two to three servings of chia seed pudding. I use four tablespoons of chia seeds and two cups of liquid. When it’s finished, your pudding shouldn’t be very liquid-like at all. It should be thick and creamy. If it needs to be thicker, you can add more chia seeds.
Chia seeds actually have no flavour at all, so they will absorb the flavour of whatever you soak them in. Choose a liquid you love and you will enjoy eating this even more!
How to Make This Strawberry Chia Seed Pudding
Ingredients
- Chia seeds
- Coconut milk — not canned coconut milk but coconut milk from a carton
- Pure maple — or keto/lowcarb maple syrup
- Pure vanilla extract
- Pinch salt
- Fresh strawberries
- Almonds
Instructions
Make the Chia Pudding
- In a medium bowl, combine the chia seeds and coconut milk together. Stir very well to avoid any chunks.
- Add the maple, vanilla extract and salt. Mix everything very well.
- Using a plastic wrap, cover the bowl and refrigerate for about 4-5 hours or refrigerate overnight.
Make the Strawberry Puree
- When the chia pudding is ready to be served, puree the strawberries in a food processor.
- In small glasses (or dessert dishes), pour part of the pureed strawberry.
- Then pour the chia pudding.
- And again pour more pureed strawberry. Then top with fresh strawberries and slices of almond.
Chia Pudding Tips
- Since there are only a handful of ingredients, it’s important to have high quality ingredients. Avoid using artificial vanilla and stick to pure vanilla extract.
- Coconut milk can be swapped for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
- Feel free to swap the almonds. Try coconut chips, cashews, hemp hearts, etc.
- If you’re not a fan of how the chia seeds look, you can swap the black chia seeds for white chia seeds.
- If your chia pudding isn’t as thick as you’d like, add extra chia seeds to it, give it a mix, and let it gel up in the fridge for another 30 minutes to an hour.
- If your chia pudding is too thick, add some extra coconut milk and stir until combined and the thickness is to your liking.
- Don’t want to puree your strawberries? You can just add freshly chopped strawberries to your chia pudding instead.
- Don’t have a food processor? You can mash up the strawberries roughly with a potato masher.
- Feel free to double or triple this recipe.
Making Ahead Tips
Chia seed pudding makes for a great make ahead meal. Here’s how to do so:
- Meal Prep: You can make the chia pudding and the strawberry puree ahead of time. Store them separately in airtight container in the fridge for up to 4 days. Combine them when you’re ready to enjoy.
- You can also portion out the chia seed pudding into individual containers before they gel up so in the morning, you can just grab one and top with strawberry puree. This method saves you a few extra seconds of having to scoop out the chia pudding in the morning.
- Freezer: If you’d like to make this strawberry chia pudding even further ahead of time, freeze the pudding in small containers for up to two months. When ready to eat, thaw it in the fridge overnight.
More Breakfast Recipes You’ll Love
- Low Carb Green Smoothie Recipe
- Make-Ahead Veggie Breakfast Casserole
- Almond Butter Waffles Recipe
- Gluten Free Peanut Butter Pancakes
Strawberry Chia Pudding
Ingredients
- 4 tablespoons chia seeds
- 2 cups coconut milk
- 1 tablespoon pure maple - or keto/lowcarb maple syrup
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 cups fresh strawberries
- 2 tablespoons almond - sliced
Instructions
- In a medium bowl, combine the chia seeds and coconut milk together. Stir very well to avoid any chunks.
- Add the maple, vanilla extract and salt. Mix everything very well.
- Using a plastic wrap, cover the bowl and refrigerate for about 4-5 hours or refrigerate overnight.
- When the chia pudding is ready to be served, puree the strawberries in a food processor.
- In small glasses (or dessert dishes), pour pureed strawberry, then pour the chia pudding and again pour pureed strawberry. Then top with fresh strawberries and slices of almond.
If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
