Strawberry Coconut Chia Pudding
Strawberry Coconut Chia Pudding is a fresh and fruity treat that’s both creamy and satisfying. It combines the natural sweetness of ripe strawberries with the smooth, tropical flavor of coconut…
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Strawberry Coconut Chia Pudding is a fresh and fruity treat that’s both creamy and satisfying. It combines the natural sweetness of ripe strawberries with the smooth, tropical flavor of coconut milk, all mixed together with chia seeds that give it a fun, pudding-like texture. It’s a simple, healthy snack or breakfast that feels like a little bit of sunshine in a bowl.
I love making this pudding because it’s so easy to prepare ahead of time. Just mix the ingredients, let it sit overnight, and you wake up to a ready-made, delicious breakfast. The chia seeds soak up the coconut milk and create a thick, pudding texture that’s really unique. Sometimes, I like to add a little honey or maple syrup for extra sweetness, but the strawberries usually do a great job on their own!
One of my favorite ways to enjoy this pudding is topped with a handful of fresh strawberries and a sprinkle of toasted coconut flakes. It adds a nice crunch that balances out the smoothness. It’s perfect for a quick snack or a light dessert, and I always feel good knowing it’s made with wholesome ingredients. Plus, it’s a colorful and pretty dish that’s fun to share with friends or family!
Key Ingredients & Substitutions
Coconut Milk: Unsweetened coconut milk gives a creamy, tropical flavor. If you want, almond or oat milk works too, but coconut adds that unique richness.
Chia Seeds: These are the stars for pudding texture. They soak up liquid and swell. If you don’t have chia, ground flaxseed can be a backup, though texture differs.
Sweetener: Maple syrup or honey adds just the right sweetness. For a vegan option, stick to maple syrup or agave. Adjust the amount to fit your taste!
Strawberries: Fresh strawberries give a bright, juicy layer. If fresh aren’t available, frozen thawed berries work fine—just blend well and adjust sweetness.
Granola & Coconut Flakes: These toppings add crunch and extra flavor contrast. Toasting the coconut flakes boosts their nuttiness—watch closely as they toast fast!
How Do I Make Chia Seeds Turn Into Smooth Pudding Without Clumps?
Mixing chia seeds with liquid evenly is key to avoiding clumps. Here’s how:
- Whisk the seeds vigorously into the coconut milk right away.
- Stir again after 5-10 minutes to break up any started clumps.
- Cover and refrigerate for at least 4 hours or overnight to let seeds fully absorb liquid.
Patience here leads to a creamy and smooth pudding every time!
Equipment You’ll Need
- Mixing bowl – perfect for combining chia seeds and coconut milk evenly without mess.
- Whisk or spoon – helps stir the pudding mixture smoothly to prevent clumps.
- Blender or food processor – makes a quick, smooth strawberry puree with no lumps.
- Measuring cups and spoons – keep your ingredient portions just right for best results.
- Refrigerator-safe containers or glasses – ideal for setting and serving the pudding nicely.
Flavor Variations & Add-Ins
- Use mango or pineapple puree instead of strawberries for a tropical twist that pairs well with coconut.
- Add a pinch of cinnamon or cardamom to the pudding mix for a warm, spicy note I enjoy in cooler weather.
- Top with chopped nuts like almonds or pistachios for extra crunch and protein.
- Stir in a spoonful of cocoa powder or matcha powder into the pudding base to change up the flavor and add antioxidants.
How to Make Strawberry Coconut Chia Pudding?
Ingredients You’ll Need:
- 1 cup unsweetened coconut milk
- 1/4 cup chia seeds
- 1-2 tbsp maple syrup or honey (adjust to taste)
- 1/2 tsp vanilla extract
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 tbsp lemon juice
- 1-2 tsp sugar or sweetener (optional, for strawberry puree)
- 1/4 cup granola (for topping)
- 2 tbsp shredded coconut flakes (toasted, for garnish)
- Fresh strawberry slices (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, but you’ll need to chill the chia pudding for at least 4 hours or overnight for the best texture. You can get the strawberry puree ready while the pudding sets, then assemble and garnish just before serving.
Step-by-Step Instructions:
1. Make the Chia Pudding:
In a mixing bowl, add the coconut milk, chia seeds, maple syrup (or honey), and vanilla extract. Stir everything well to mix and prevent chia clumps. Cover the bowl and place it in the refrigerator for at least 4 hours or overnight until it thickens into a pudding-like texture.
2. Prepare the Strawberry Puree:
While the pudding is chilling, put chopped strawberries, lemon juice, and sugar (if using) into a blender or food processor. Blend until smooth. Taste the puree and add a little more sugar or sweetener if you want it sweeter.
3. Assemble the Pudding:
Divide the thickened chia pudding equally into serving glasses. Spoon the strawberry puree gently on top as a separate layer. Sprinkle granola over the strawberry layer, then add toasted coconut flakes and fresh strawberry slices for a pretty and tasty garnish.
4. Serve and Enjoy:
Serve the pudding right away for the freshest taste, or cover and keep it in the fridge until you’re ready to enjoy your healthy and delicious treat!
Can I Use Frozen Strawberries for This Recipe?
Yes! Just thaw them completely and drain any excess liquid before blending to avoid a watery puree. You can sweeten the puree a bit more if needed since frozen berries can be less sweet.
How Long Can I Store Strawberry Coconut Chia Pudding?
Store in an airtight container in the refrigerator for up to 3 days. Keep the granola separate and add it just before serving to maintain its crunch.
Can I Use Different Milk Instead of Coconut Milk?
Absolutely! Almond, oat, or cashew milk can be used, but coconut milk adds a creamy texture and tropical flavor that pairs especially well with the strawberries.
How Do I Prevent Clumps in Chia Pudding?
Stir the chia seeds thoroughly into the coconut milk right after mixing, then stir again after 5–10 minutes before refrigerating. This helps break up any clumps and ensures a smooth pudding texture.
