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, 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, 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.

Strawberry chia seed pudding with strawberries and almonds on top.

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 Are Chia Seeds?

Chia seeds are edible seeds that are a great plant-based protein, while being low in calories! You can purchase chia seeds at pretty much every grocery store now and online.

They come in both white and black seeds. When combined in liquid, the chia seed absorbs the liquid and gels up, making the texture like pudding. Check out these 10 Delicious Chia Seed Recipes if you have extra chia seeds.

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

Ingredients

  • Chia seeds
  • Coconut milk — not canned coconut milk, but coconut milk from a carton
  • Pure maple — or keto/low-carb maple syrup
  • Pure vanilla extract
  • Pinch salt
  • Fresh strawberries
  • Almonds

Instructions

Make the Chia Pudding

Set of two photos showing chia seeds mixed with coconut milk.

  • 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.

Set of two photos showing chia seeds mixed with coconut milk.

Make the Strawberry Puree

Set of two photos showing strawberries being pureed.

  • 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.

glass with purred raspberry

  • Then pour the chia pudding.

Glass with pureed strawberry and 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 Healthy Strawberry Summer Treats roundup!

A cup of strawberry chia pudding.

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 an 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 it gels 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

Strawberry Chia Pudding

4 from 11 votes
Author: Olivia Ribas
Servings2 people
Prep Time10 minutes
Custom Time4 hours
Cook Time0 minutes
Total Time4 hours 10 minutes
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, this breakfast recipe is vegan, gluten-free, and dairy-free!
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Ingredients 
 

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.

Notes

  • For the best flavor, use real vanilla extract instead of artificial extract. 
  • You can swap the coconut milk for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
  • If you want the pudding to be thicker, you can mix in more chia seeds and allow it to set for an additional 30 minutes after.
  • To store: Keep the chia pudding in an airtight container in the fridge for up to 4 days.
  • To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it. 

Nutrition

Serving: 1/2, Calories: 174kcal, Carbohydrates: 17g, Protein: 5g, Fat: 9g, Sodium: 35mg, Potassium: 120mg, Fiber: 8g, Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Strawberry Chia Pudding
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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4 from 11 votes (9 ratings without comment)

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28 Comments

  1. Mandi says:

    Could you blend his all together so the texture is more smooth?

  2. Trish says:

    Will it still turn out if I add the strawberry puree the night before?

    1. Olivia Ribas says:

      It think it will still work well.

  3. Franzi says:

    How many strawberries are 2 cups?

    1. Olivia Ribas says:

      It’s about 10-15 strawberries. But it will depends on the size of them.

  4. Elza says:

    Can you use regular milk instead of coconut?

    1. Olivia Ribas says:

      Yes you can 😉