Strawberry Chia Pudding

This Strawberry Chia Pudding is such an easy and delicious recipe to make for breakfast or as a dessert. A refreshing combination of chia, coconut milk, and strawberry!

What if I told you that you can make ahead a simple but delicious breakfast, that doubles as a dessert, with 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 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 on 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 to start the day with this tasty but wholesome treat!

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 flavor at all, so they will absorb the flavor 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

• 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 strawberries.

• 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 cow’s 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.
• Want more recipes like this one? Check out this 10 Strawberry Summer Treats roundup!

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