Strawberry Coconut Chia Pudding is a fresh and light treat that’s perfect any time of day. It combines creamy coconut milk with tiny chia seeds that swell up into a pudding-like texture, all packed with the sweet and tangy flavor of fresh strawberries. The pudding is naturally thick and a little bit jelly-like, with bursts of juicy strawberries to keep things interesting.
I love making this pudding the night before so the chia seeds have plenty of time to soak up all the coconut goodness. It feels like a little healthy dessert or snack, but it’s also a great way to start the morning with something cool and refreshing. Plus, it’s really easy to customize—you can add a touch of honey or a sprinkle of toasted coconut on top, which I think makes it even better.
One of my favorite ways to enjoy this pudding is in a clear jar so you can see all the pretty layers of strawberries and coconut pudding. It’s not only tasty but also feels a bit fancy, even though it’s super simple to make. Whether you’re having it for breakfast, a midday pick-me-up, or a light dessert, it’s always a crowd-pleaser in my house.
Key Ingredients & Substitutions
Chia Seeds: These tiny seeds absorb liquid and create the pudding’s texture. If you don’t have chia, soaked basil seeds can work similarly but expect a slightly different flavor.
Coconut Milk: Full-fat coconut milk adds creaminess and tropical flavor. For a lighter option, use light coconut milk or almond milk, but the pudding will be less rich.
Maple Syrup or Honey: These natural sweeteners balance the coconut’s richness. Use agave or date syrup for a vegan option or adjust sweetness to your liking.
Strawberries: Fresh strawberries bring brightness and natural sweetness. Frozen berries can be thawed and used but may be juicier; drain excess liquid if needed.
Shredded Coconut or Flakes: Adds texture and an extra coconut kick. Toasting the flakes briefly enhances their flavor, but it’s optional.
How Do I Prevent Chia Seeds from Clumping in the Pudding?
Clumping happens when chia seeds stick together before absorbing liquid fully. To avoid this, whisk the mixture thoroughly after adding all ingredients.
- Mix chia seeds, liquid, sweetener, vanilla, and salt well until smooth.
- Wait 5 minutes, then whisk again to break up any forming clumps.
- Cover and refrigerate; the seeds will swell evenly and create a creamy pudding.
This double mix step is key to a smooth, pudding-like texture without lumps.
Equipment You’ll Need
- Medium mixing bowl – perfect for whisking the chia seeds and liquid together without spills.
- Whisk – helps break up clumps and mixes everything evenly for smooth pudding.
- Measuring cups and spoons – to get the right amounts of seeds, milk, and sweetener.
- Serving glasses or bowls – nice for layering and serving the pudding attractively.
- Small bowl – handy for mashing strawberries to make the topping.
Flavor Variations & Add-Ins
- Swap strawberries for mango or blueberries for a different fruity taste and bright color.
- Add a spoonful of cocoa powder or chocolate chips for a chocolate coconut twist.
- Mix in chopped nuts like almonds or pistachios for crunchy texture and extra protein.
- Stir in a pinch of cinnamon or cardamom to add warm, spicy notes that complement the coconut.
Strawberry Coconut Chia Pudding
Ingredients You’ll Need:
Main Ingredients:
- ½ cup chia seeds
- 2 cups coconut milk (full fat for creaminess)
- 2-3 tbsp maple syrup or honey (adjust to taste)
- 1 tsp vanilla extract
- A pinch of sea salt
For the Strawberry Layer and Topping:
- 1 cup fresh strawberries, chopped (plus extra for topping)
- 2 tbsp shredded coconut or coconut flakes
- Fresh mint leaves for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare. Then you’ll need at least 2 hours (or overnight) in the fridge for the pudding to set and thicken to a creamy texture. It’s a hands-off, easy recipe that’s perfect for prepping ahead!
Step-by-Step Instructions:
1. Mix the Base:
In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup (or honey), vanilla extract, and a pinch of sea salt until everything is well combined.
2. Prevent Clumping:
Let the mixture sit for 5 minutes, then whisk it again. This helps stop the chia seeds from sticking together and ensures a creamy pudding texture.
3. Chill the Pudding:
Cover the bowl and pop it in the fridge for at least 2 hours, or overnight if you have time. The pudding will thicken nicely during this time.
4. Prepare the Strawberry Topping:
While the pudding is setting, take half of the chopped strawberries and mash them gently in a small bowl. You want a chunky purée, not too smooth.
5. Assemble the Pudding:
Once the pudding is set, give it a gentle stir to loosen it up if needed. Spoon some chia pudding into glasses or bowls, layer with the mashed strawberry purée, then add the remaining chopped strawberries on top.
6. Garnish and Serve:
Sprinkle shredded coconut or coconut flakes over the top and add a few fresh mint leaves if you like. Serve chilled and enjoy the fresh, tropical flavors!
Can I Use Frozen Strawberries for This Pudding?
Yes, you can! Just thaw them completely and drain any excess liquid before chopping and using. This helps prevent the pudding from becoming too watery.
How Long Can I Store Strawberry Coconut Chia Pudding?
Store it in an airtight container in the fridge for up to 4 days. Stir well before serving if the pudding thickens too much.
Can I Substitute Coconut Milk with Another Milk?
Absolutely! Almond milk, oat milk, or any plant-based milk work well, but the pudding may be less creamy. For best results, use a milk with some fat content.
What If My Pudding Is Too Thick or Too Thin?
If it’s too thick, stir in a little more coconut milk until you reach your desired consistency. If it’s too thin, refrigerate longer to let the chia seeds absorb more liquid and thicken it up.