Save My roommate once complained that she couldn't find a breakfast that didn't leave her feeling sluggish by mid-morning, so I started experimenting with chia seeds and coconut milk one lazy Sunday. The first batch sat in the fridge overnight, and when I stirred it the next morning, something magical happened—those tiny seeds had absorbed all the creaminess, creating this pudding that tasted indulgent but felt light. Adding a strawberry swirl turned it into something she actually asked for again, which felt like winning the breakfast lottery. Now whenever someone asks me for a quick, guilt-free breakfast idea, this is what I hand them.
I made this for my sister during a visit when she was stressed about nutrition, and watching her face light up after the first spoonful reminded me that food doesn't have to feel like a chore. She asked for the recipe that same afternoon, and I realized how much I loved that this dish could slip into someone's routine without fanfare or effort. It became our thing—whenever she visits, there's a jar waiting in the fridge.
Ingredients
- Light coconut milk (400 ml): This is your pudding base, and light versions keep it from feeling too heavy while the fat still creates that luscious texture you're after.
- Chia seeds (6 tbsp): These tiny powerhouses absorb liquid and thicken everything into pudding magic—don't skip the stirring halfway through or they'll clump like you wouldn't believe.
- Maple syrup or honey (2 tbsp for base, 1 tbsp for strawberries): Both work beautifully, though maple gives a subtler sweetness if you prefer it that way.
- Pure vanilla extract (1 tsp): This lifts the whole thing and keeps it from tasting one-note.
- Fresh strawberries (250 g plus garnish): Ripe ones matter here—they should smell sweet and give slightly when you press them, which means you've picked winners.
- Lemon juice (1 tbsp): A small amount brightens the strawberry puree and keeps it from tasting flat.
- Sliced strawberries, toasted coconut flakes, fresh mint (for topping): These transform the pudding from plain to photo-worthy, though they're completely optional if you're in a rush.
Instructions
- Mix your base:
- In a medium bowl, whisk together coconut milk, chia seeds, sweetener if you're using it, and vanilla until everything looks combined. The whisking matters because it breaks up any clumps of seeds that want to stick together.
- Let it rest and stir:
- Cover the bowl and refrigerate for at least 4 hours or overnight, giving it a good stir after about 30 minutes so the seeds distribute evenly and thicken the whole thing without settling to the bottom.
- Prepare the strawberry layer:
- While that's happening, toss your hulled and chopped strawberries into a blender with lemon juice and sweetener if desired, then blend until you have a smooth puree.
- Assemble with intention:
- Once the chia pudding has visibly thickened and looks creamy, spoon a layer into your serving glass, then add some strawberry puree, then repeat until you've used it all. This creates those pretty stripes that make breakfast feel special.
- Garnish and chill:
- Top with sliced strawberries, a scatter of toasted coconut flakes, and a few mint leaves if you have them, then serve cold.
Save 
Save There's something satisfying about layering this pudding in a glass the night before and knowing breakfast is already handled. That moment of popping the jar from the fridge, seeing those perfect strawberry swirls, and realizing you actually want to eat something healthy—that's when you know a recipe has changed things.
Making It Your Own
The beauty of this pudding is that it's a canvas for whatever fruit you have around. Raspberries bring tartness, blueberries stay whole and pretty against the cream, blackberries add earthiness—just swap the strawberries and adjust the sweetness to taste. I once used frozen strawberries in winter and it worked just as well, though fresh always feels like a small luxury when you can get them.
Storage and Make-Ahead Magic
This pudding keeps beautifully in the fridge for up to three days, which means you can batch-prepare several jars on Sunday and have breakfast sorted for days. The texture stays creamy, the strawberry puree doesn't separate, and it tastes just as good on day three as it does on day one. If you're packing it for lunch, keep the toppings separate and add them just before eating so the coconut flakes stay crispy.
Sweetness and Substitutions
I started making this without any added sweetener once and realized it tasted plenty sweet from the strawberries alone, so don't feel locked into the maple syrup if you want to skip it. Honey gives a different flavor profile that some people prefer, and if you're avoiding all sweeteners, the fruit alone carries the pudding beautifully. The pudding is naturally low in calories, filling, and works whether you keep it simple or dress it up.
- Try a splash of almond or oat milk mixed with the coconut milk for a different flavor dimension.
- Experiment with different toppings like granola, nuts, or a drizzle of almond butter.
- Make it ahead for grab-and-go mornings or impressive brunch moments.
Save 
Save This pudding has become my go-to when I want something that feels like self-care but doesn't ask much of me. It's one of those recipes that quietly changes your morning routine without any drama.
Recipe Guide
- → How long should chia pudding chill?
Refrigerate for at least 4 hours or overnight for the perfect thick, creamy texture. Stir once after 30 minutes to distribute seeds evenly.
- → Can I use different fruits?
Absolutely. Raspberries, blueberries, or mango work beautifully. Adjust sweetener based on fruit natural sweetness.
- → Is this suitable for meal prep?
Yes, this keeps well refrigerated for up to 3 days. Prepare individual portions in jars for easy grab-and-go breakfasts.
- → How do I make it thicker?
Use full-fat coconut milk instead of light, or reduce the liquid amount slightly. The pudding naturally thickens as chia seeds absorb moisture.
- → Can I make this sugar-free?
Simply omit the maple syrup or honey. Ripe strawberries provide natural sweetness, or use your preferred low-calorie sweetener.
- → What milk alternatives work best?
Coconut milk creates the creamiest result, but almond milk or cashew milk also work. You may need slightly more chia seeds with thinner milks.