Easy Strawberry Coconut Chia Pudding

You know those recipes that start as a whim and somehow become your family’s new obsession? This Easy Strawberry Coconut Chia Pudding is exactly that for us. It’s creamy, a little tropical, a little fresh, and just the kind of breakfast (or snack) that feels both indulgent and nourishing—without any stress. Plus, it’s dainty enough to make you feel fancy but chill enough to throw together while you’re half-awake in the morning.

My husband is seriously obsessed. I made this on a Saturday morning once, honestly just to try something different, and the next thing I know, he’s spooning it like dessert before lunchtime and asking if I can make it every week. Our little kiddo even perks up for the strawberry bits—sweet little thing. It’s now a staple, especially when fresh berries are in season and I want something quick that feels good for all of us.

How to Make It

Alright, this is almost stupid easy. You dump your chia seeds into a jar or bowl, pour in that luscious coconut milk, stir in some sweetener, and then gently fold in fresh strawberry bits. Don’t overmix or you’ll mush the berries too much—unless you like it more jammy, then go wild. Let it chill in the fridge overnight (or for at least 4 hours) and wake up to a creamy, slightly thick pudding that’s just begging to be eaten straight from the jar. Seriously, no cooking needed.

If you want it extra cold, pop it back in the freezer for 15-20 minutes before digging in, but trust me, room temp or fridge-cold is perfection. It’s great in the summer or any time you’re craving something fresh and easy.

✔Ingredient Notes

– Chia Seeds: These tiny seeds do all the heavy lifting by thickening up overnight. Don’t forget to stir them well at the start or you’ll get clumps. Nobody wants a chia clump situation.
– Coconut Milk: I like full-fat canned coconut milk for richness, but if you’re watching calories, use light or even a coconut almond blend. Just make sure it’s creamy enough to give that silky mouthfeel.
– Strawberries: Fresh is best here. If you go for frozen, thaw and drain the juice or it’ll get too watery. Also, don’t skip chopping them up — big chunks make this pudding feel gourmet.
– Sweetener: Maple syrup is my fave because it adds a subtle hint of caramel that pairs beautifully with coconut. But honey or agave work fine too. You can also cut it back if you want it less sweet.

✔Recipe Steps

1. Measure out 3 tablespoons of chia seeds into a medium jar or bowl.
2. Pour in 1 1/4 cups of coconut milk and give it a nice stir so the seeds don’t clump.
3. Add 1-2 tablespoons of your sweetener of choice, then stir again.
4. Chop about 1 cup of strawberries into small pieces and gently fold them into the chia mixture.
5. Cover and place the jar or bowl in the fridge for at least 4 hours, preferably overnight.
6. Stir once more before serving and enjoy cold or at room temp—your call!

What to Serve It With

This pudding is great on its own but feels even better with some crunch. Throw on a handful of toasted coconut flakes, a splash of almond butter, or some granola for texture. I sometimes add a tiny pinch of cinnamon or vanilla for extra flavor if I’m feeling fancy. Pair it with a cup of strong coffee or bright herbal tea to start your morning right.

✔Tips & Mistakes

Overmixing strawberries right at the start can turn your pudding into a pink mess—oops, been there. Just fold gently and save some berries for topping if you want extra fresh bites. Also, make sure your coconut milk hasn’t separated weirdly. Give the can a good shake before opening. Lastly, if you don’t have time to wait overnight, let the pudding chill for at least 4 hours, but honestly, the longer it sits, the better the texture.

✔Storage Tips

Keep your pudding in a sealed jar or container in the fridge for up to 4 days. It’ll thicken up a bit more as it sits, so if it gets a little too jelly-like, stir in a splash of coconut milk before eating. This pudding is totally fine eaten cold right from the fridge or perfectly fine room temperature if you forget it out on the counter for a bit—no judgement here. Leftovers make for a fantastic grab-and-go breakfast or snack.

✔Variations and Substitutions

If you’re not into strawberries or they’re out of season, swap in blueberries, raspberries, or even diced mango. Coconut milk can be substituted with any creamy plant milk, but coconut always gives the richest, most tropical vibe. Sweeteners? Maple syrup’s my go-to, but honey or agave work fine if you’re in a pinch. If you want a nutty twist, a splash of almond or hazelnut extract is fun to try. Just don’t overload with too much liquid or your chia seeds won’t thicken properly.

Frequently Asked Questions

Easy Strawberry Coconut Chia Pudding

This creamy and refreshing strawberry coconut chia pudding is quick to prepare and perfect for a healthy breakfast or snack.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 cups unsweetened coconut milk
• ▢ 0.25 cup chia seeds
• ▢ 1 cup fresh strawberries hulled and sliced
• ▢ 2 tbsp maple syrup or honey
• ▢ 0.5 tsp vanilla extract

Instructions

Preparation Steps

• In a mixing bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
• Cover the bowl and refrigerate for at least 4 hours or overnight until the pudding thickens.
• Before serving, stir the pudding to break any clumps and divide into serving bowls.
• Top each serving with fresh sliced strawberries and enjoy chilled.

Notes

This pudding can be customized with different fruits or nuts for varied flavors and textures.