Strawberry Chia Seed Coconut Pudding (Printable)

Creamy coconut-chia pudding layered with sweet strawberry puree for a satisfying breakfast.

# Components:

→ Base

01 - 13.5 fl oz light coconut milk
02 - 6 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey, optional
04 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

05 - 8.8 oz fresh strawberries, hulled and chopped, plus extra for garnish
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey, optional

→ Toppings

08 - Sliced fresh strawberries
09 - Toasted coconut flakes
10 - Fresh mint leaves

# Method:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract. Mix thoroughly to prevent clumping.
02 - Cover and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to distribute seeds evenly throughout the mixture.
03 - While pudding chills, puree fresh strawberries with lemon juice and maple syrup or honey if using in a blender until smooth.
04 - Once chia pudding has thickened, stir thoroughly to achieve desired consistency.
05 - In serving glasses or jars, alternately layer strawberry puree and chia pudding to create visual contrast.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves as desired. Serve chilled.

# Expert Advice:

01 -
  • It actually tastes like dessert but keeps you full for hours without any crash.
  • Prep takes ten minutes and then the fridge does the heavy lifting while you sleep.
  • No dairy, no gluten, and honestly no complicated techniques—just a bowl and a whisk.
02 -
  • Stirring at the 30-minute mark is non-negotiable—skip it and you'll have a puddle with a seed brick at the bottom instead of creamy pudding throughout.
  • Light coconut milk works perfectly here, but if you find your pudding too thin even after chilling, full-fat is your secret weapon for extra creaminess.
03 -
  • Use a whisk or fork to stir the chia mixture instead of a spoon—you'll get better distribution and fewer clumps.
  • Toast your own coconut flakes in a dry pan for two minutes if you have the time—the warmth brings out sweetness that bagged flakes sometimes miss.
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