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
- 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
- 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.
Notes
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
Follow @primaverakitchen on Instagram, snap a photo, and tag it #primaverakitchen. We’d love to see your recreation.
This recipe looks amazing, but the best of all are the pictures: they are perfect! Congrats!
Absolutely agree with Priscilla, the pics are amazing. I love the idea of a desert like this for brunch.
This looks delicious and sounds healthy! Perfect combination! 🙂
What a beautiful post and I also love your pictures!
I’ve so gotta hop onboard the chia pudding train. This looks fantastic Olivia! I love LOVE the color and strawberries and coconut is such an awesome combo! Pinned. 🙂
I love chia pudding but these have got to be the prettiest ones I have ever seen! Plus coconut and strawberry? Love love love this combo and they look amazing Olivia! Pinning 🙂
I am all over chia puuding lately.. love love love this.. yummyy.. the pictures are gorgeous.. 🙂
Indeed, the pictures are perfect! This chia pudding looks so refreshing <3 That parfait is delicious looking too!
These look delicious. A great way to use chia seeds as well.
I have to admit, I’m way behind on the chia seed train and still have yet to try it. I do love my morning smoothies though! Strawberry smoothies are one of my favorites and I can’t wait to try this one 🙂
I would wake up with the biggest smile knowing that I had this treat waiting in my fridge for me. Definite breakfast material!
I love this chia seed pudding, Olivia! I’ve only tried a chia seed combo once before, and this definitely looks way better! I love the strawberry and coconut flavors. Beautiful pictures, too!
These photos are fabulous Olivia! Love the use of strawberry and coconut in this pudding!
I LOVE chia seed pudding, and this berry version looks so pretty! I bet it’s delicious, too!
Just look at that pretty pink color! And you know how much I love coconut, so happy you used coconut milk to make it! Chia pudding is really the best, such a quick and healthy sweet treat.
I haven’t made chia pudding yet, and this recipe looks like a great one to start with. Coconut and strawberry go so well together. Love the color, too!
Well you nailed it! I’ve decided to cut back/eliminate refined sugars again and this dessert is perfect to add to my list of “ok sweets”. Great recipe, Olivia! And beautiful pics, too. 🙂
Beautiful and tasty work here Olivia! I’ve never tried chia pudding, but this recipe and photographs gives me some motivation to get in my kitchen and whip this up! Love the ingredients too! Thank you, Olivia!
I have only had very plain chia pudding and wasn’t impressed – but I’m totally going to have to try your version as it looks delicious! Pinning!
Does this recipe use canned coconut milk or coconut milk from a carton (refrigerated section)?
Hi, Jennifer
I used coconut milk from a carton!