Strawberry Coconut Chia Pudding

Name: Strawberry Coconut Chia Pudding
Prep time: 15 min
Total time: 4 h
Yield: 4 servings
Ingredients: 1 cup coconut milk; 1/4 cup chia seeds; 2 tablespoons maple syrup (or honey); 1 teaspoon vanilla extract; 1 cup fresh strawberries, diced; 1/4 cup toasted coconut flakes (optional)

Highlighted under: Light Living Kitchen

I've always been on the lookout for a light and nutritious dessert that satisfies my sweet tooth. The Strawberry Coconut Chia Pudding quickly became a favorite in my kitchen. Not only is it exceptionally easy to whip up, but the combination of fresh strawberries and creamy coconut milk creates a delightful balance of flavors. This pudding is also packed with nutrients, making it a guilt-free indulgence that I can enjoy any time of the day. Whether you're looking for breakfast or a sweet evening treat, this recipe won't disappoint!

Created by

Jasmine Porter

Last updated on 2026-02-08T01:04:37.808Z

I discovered the magic of chia seeds while experimenting with different healthy snacks. Their ability to absorb liquid and create that wonderful pudding-like texture captivated me. Using coconut milk not only adds creaminess but also a richness that complements the strawberries beautifully. The key is to let the chia seeds soak for at least a few hours, allowing them to expand and thicken the pudding.

When I first made this dish, I topped it with fresh sliced strawberries and a sprinkle of toasted coconut, and my family couldn't get enough. The freshness of the fruit paired with the nutrient-dense chia makes this pudding not only delicious but a smart choice for any meal of the day.

Why You'll Love This Recipe
Creamy coconut melds perfectly with the sweetness of strawberries
Packed with protein and healthy fats, perfect for maintaining energy
A visually appealing dish that impresses at any gathering

The Magic of Chia Seeds

Chia seeds are the star ingredient in this pudding, responsible for its delightful texture. When hydrated, they expand and create a gel-like consistency, which makes for a satisfying mouthfeel. To ensure they absorb the coconut milk fully, it's important to whisk the seeds thoroughly into the liquid, breaking up any clumps. I suggest allowing the mixture to rest for a few minutes before refrigerating so that you can stir again and achieve an even thickness.

Additionally, chia seeds are loaded with nutrients, packing in fiber, protein, and omega-3 fatty acids. Their neutral flavor allows the delicious notes of coconut and strawberry to shine, without overwhelming the palate. Experimenting with different ratios of chia seeds to liquid can yield varied textures; if you prefer a thicker pudding, you can increase the chia seeds slightly while reducing the coconut milk.

Choosing the Right Coconut Milk

The type of coconut milk you choose can significantly affect the flavor and creaminess of your pudding. For a richer taste, opt for full-fat coconut milk from a can rather than the carton versions, which are often diluted with water. If you're looking for a lighter option, you might consider using a reduced-fat version, but keep in mind it may yield a less creamy texture.

In crafting this pudding, I recommend using unsweetened coconut milk, allowing you to control the sweetness level with maple syrup or honey. Keep an eye on the ingredients; some coconut milks may contain additives or preservatives that can alter the final flavor. Always read the label to ensure you're selecting a high-quality product for the best results.

Serving Suggestions and Variations

This Strawberry Coconut Chia Pudding is versatile and can easily be customized. For a tropical twist, consider adding diced mango or pineapple along with or instead of strawberries. You can also enhance the flavor profile by incorporating a pinch of salt or a sprinkle of cinnamon for a warm, comforting taste. For added crunch, top with granola or nuts when serving.

In terms of serving, this pudding can be prepared ahead of time and stored in the refrigerator for up to five days. I often make a double batch to have on hand for quick breakfasts or snacks. To maintain freshness, store it in an airtight container, ensuring it’s tightly sealed. If you notice the chia pudding has thickened too much, simply stir in a small amount of coconut milk to reach your desired consistency.

Ingredients

Gather the following ingredients to prepare your Strawberry Coconut Chia Pudding:

Ingredients

1 cup coconut milk
1/4 cup chia seeds
2 tablespoons maple syrup (or honey)
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
1/4 cup toasted coconut flakes (optional)

Make sure all ingredients are fresh for the best flavor! Feel free to adjust the sweetness to your liking.

Instructions

Follow these easy steps to make your Strawberry Coconut Chia Pudding:

Combine Ingredients

In a medium mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.

Let It Sit

Cover the bowl and refrigerate for at least 4 hours or overnight. This allows the chia seeds to absorb the liquid and thicken the mixture.

Serve

Once the pudding has thickened, give it a good stir and fold in the diced strawberries. You can serve it in individual cups or bowls.

Add Toppings

Top with toasted coconut flakes and extra strawberries if desired.

Enjoy this refreshing treat any time of day!

Pro Tips

For added flavor, try mixing in a bit of lemon zest or a handful of other berries before serving. You can also substitute almond milk for a different taste.

Common Troubleshooting Tips

If your chia pudding isn’t thickening as expected, it's likely due to not enough chia seeds or insufficient time in the refrigerator. Ideally, the pudding should rest for at least 4 hours; however, overnight yields the best results. If time is short, you can try blending the chia seeds into the milk, which can help distribute them evenly and aid in hydration.

Another potential issue is clumping of the chia seeds. To avoid this, be sure to whisk them evenly into the coconut milk initially, and pause after a few minutes to stir again. If clumps form, simply use a fork to break them apart before refrigerating. This ensures a smooth pudding that’s pleasing to eat.

Storage and Make-Ahead Options

This pudding is perfect for meal prep. You can easily make it in advance and portion it out into individual servings for quick, grab-and-go snacks or breakfasts throughout the week. Storing in mason jars not only looks appealing but keeps the pudding fresh. I find that it also allows for easy transport if you're on the move.

To maintain flavor and freshness, ensure you seal the jars tightly and keep them refrigerated. While chia pudding can last up to 5 days, the strawberries will start to lose their freshness. For optimal taste, consider adding the strawberries just before serving if you’re storing for multiple days.

Scaling the Recipe

If you're entertaining or simply want to make a larger batch, this recipe scales up beautifully. Just keep the same ratios for coconut milk and chia seeds as you increase the volume. For a gathering, I recommend doubling or tripling the recipe, depending on the number of guests—just ensure you have a large enough mixing bowl to accommodate the ingredients.

Should you want to serve smaller portions, you can easily halve the recipe. I find that individual servings not only look beautiful but also help in portion control. Experimenting with presentation is fun; think about layering different flavors in clear cups for an appealing visual effect that’ll impress your guests.

Questions About Recipes

→ Can I make this pudding in advance?

Yes! This pudding can be made 2-3 days in advance and stored in the refrigerator.

→ What can I substitute for coconut milk?

You can use almond milk, soy milk, or any other plant-based milk if you prefer.

→ Is this recipe vegan?

Absolutely! Since it uses plant-based ingredients, this recipe is vegan-friendly.

→ Can I add other fruits?

Definitely! Feel free to experiment with other fruits like blueberries, mango, or bananas for added flavor.