Strawberry Coconut Chia Seed Pudding

Up close shot of chia pudding in a glass with strawberries and granola.

5 from 1 vote

Strawberry Coconut Chia Seed Pudding

Savor a healthy breakfast on the go with our Strawberry Coconut Chia Seed Pudding recipe! Made with creamy coconut milk, fresh sweet strawberries + nutrient-packed chia seeds. This easy-to-make treat is not only delicious but also perfect for busy mornings when you need a quick and nourishing meal. Completely Vegan + Gluten-free. Overnight option.

Prep Time5

Chill Time:15

Total Time20

Course: Breakfast, Snack

Keyword: breakfast, chia pudding, chia seeds, coconut, coconut milk, family-friendly, healthy, kid-friendly, snack, snacks, strawberry

Servings: servings

Calories: 1112kcal

Author: Shanika

Ingredients

CHIA PUDDINGS:

½ cup chia seeds
4 Tbsps pure maple syrup
2 cups full-fat coconut cream or milk
1 teaspoon vanilla extract
2 cups fresh strawberries, halved

OPTIONAL TOPPINGS:

Granola
Fresh strawberries, halved
Chia seeds, for garnish

US Customary - Metric

Instructions

TO MAKE CHIA PUDDING:

Add all ingredients to a medium-size bowl, stirring together until combined.
Let mixture sit at room temperature or in the fridge for 10-15 minutes or until it begins to thickened yet still becomes creamy. Stir slightly.
To serve, add a few of the sliced strawberries to the bottom of a cup or mason jar followed by: ½ cup of chia pudding and top with granola and additional fresh strawberries, if desired. Repeat for each serving.
Bon Appetit!

Notes

STORAGE: Leftovers can be stored in the refrigerator for up to 5 days. Perfect for meal prep for the week!
SWEETENER: Instead of maple syrup, you can simply use raw honey or Agave as a substitute.
OVERNIGHT OPTION: Follow the recipe steps and then tightly cover bowl with plastic wrap and refrigerate overnight (or at least 8 hours). Remove bowl from the fridge when ready to use and assemble chia pudding per usual.

Nutrition