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Strawberry Coconut Chia Pudding Recipe

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4.6 from 59 reviews

A refreshing and nutritious Strawberry Coconut Chia Pudding that combines the creaminess of coconut milk with the natural sweetness of fresh strawberries. This no-cook, easy-to-make pudding is perfect for a healthy breakfast, snack, or dessert, topped with extra strawberries and coconut flakes for added texture and flavor.

Ingredients

Main Ingredients

  • 1 cup canned full-fat coconut milk
  • 1 cup fresh strawberries, chopped
  • 1–2 tablespoons maple syrup (optional, adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chia seeds

Toppings (Optional)

  • Extra strawberries for topping
  • Coconut flakes for topping

Instructions

  1. Blend Ingredients: Add the chopped strawberries, coconut milk, maple syrup, and vanilla extract to a blender. Blend until completely smooth to create a uniform mixture.
  2. Combine with Chia Seeds: Pour the blended mixture into a bowl or jar and stir in the chia seeds thoroughly to ensure even distribution.
  3. Initial Setting: Let the mixture sit for 5 minutes, then stir again to prevent the chia seeds from clumping together.
  4. Refrigerate: Cover the bowl or jar and refrigerate for at least 2 hours or overnight to allow the pudding to thicken fully.
  5. Serve: Once thickened, give the pudding a good stir and serve topped with fresh strawberries and coconut flakes if desired.

Notes

  • Adjust the sweetness by varying the amount of maple syrup or omitting it entirely for a naturally sweet pudding.
  • For a thinner pudding, reduce the chia seeds or add more coconut milk before refrigerating.
  • This pudding can be prepared a day ahead and kept refrigerated for up to 3 days.
  • Make sure to stir the pudding well after refrigeration if any separation occurs.
  • Use full-fat coconut milk for a creamier texture; light coconut milk may result in a thinner consistency.

Find it online: https://mealoria.com/strawberry-coconut-chia-pudding-recipe/