Strawberry Chia Pudding

Strawberry chia seed pudding with strawberries and almonds on top.

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!

Course Dessert

Cuisine American

Keyword chia pudding, strawberry chia pudding

Prep Time 10

Cook Time 0

Resting time 4

Total Time 4 10

Servings people

Calories 174kcal

Author Olivia Ribas

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

US Customary - Metric

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 flavour, 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