Strawberries & Cream Chia Pudding Recipe
A refreshing and creamy Strawberries & Cream Chia Pudding that combines the natural sweetness of fresh strawberries with the rich texture of coconut milk and chia seeds. This no-cook, make-ahead dessert or breakfast is customizable with your favorite yogurt, whipped cream, and toppings like graham crackers or granola for an elevated experience.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes (includes chilling time)
- Yield: 5 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Base Ingredients
- 1 (14-oz) can light coconut milk
- 1 cup roughly chopped fresh strawberries (or thawed frozen strawberries)
- 1/2 tsp vanilla extract
- 1-3 Tbsp maple syrup (or other sweetener of choice, to taste)
- 1/3 cup chia seeds
Toppings (Optional)
- Yogurt of choice
- Coconut whipped cream
- Strawberry compote or fresh strawberries
- Crushed graham crackers
Instructions
- Blend Ingredients: To a high-speed blender, add the light coconut milk, roughly chopped strawberries, vanilla extract, and 1 Tbsp of maple syrup (or your choice of sweetener). Blend on high until there are no visible strawberry pieces, creating a smooth mixture.
- Adjust Sweetness and Add Chia Seeds: Taste the blended mixture and add more sweetener if desired, blending again briefly to combine. Then, add the chia seeds and pulse a few times to integrate them evenly. Be sure to scrape down the sides of the blender as needed.
- Chill to Thicken: Transfer the mixture into a sealable container or bowl and refrigerate for at least 2-4 hours, ideally overnight, to allow the pudding to thicken and the chia seeds to absorb the liquid. Stir once after about 30 minutes if chia seeds are not distributing evenly.
- Serve and Garnish: Serve the pudding chilled, either plain or topped with a scoop of your favorite yogurt or coconut whipped cream, strawberry compote, and crushed graham crackers or granola for added texture and flavor.
- Store Leftovers: Keep any leftovers refrigerated for up to 4-5 days. While freezing is not recommended, you could potentially freeze the pudding in popsicle molds for a treat.
Notes
- Use fresh or thawed frozen strawberries depending on availability.
- Adjust the sweetness according to your preference by adding more or less sweetener.
- For a dairy-free option, use coconut whipped cream or non-dairy yogurt varieties.
- Stir the pudding once during the initial chilling to help distribute chia seeds evenly.
- Chia pudding thickens more the longer it is chilled, so overnight refrigeration is best for optimal texture.
- This recipe keeps well refrigerated but is not ideal for freezing, except potentially as popsicles.