Strawberries & Cream Chia Pudding Recipe
A refreshing and creamy Strawberries & Cream Chia Pudding made with light coconut milk, fresh strawberries, and chia seeds. This easy no-cook recipe blends fresh ingredients for a naturally sweetened, healthy pudding that sets in the refrigerator. Perfect served with yogurt, coconut whipped cream, strawberry compote, and crunchy crushed graham crackers for a delightful breakfast or dessert.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 5 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Vegan
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
For Serving
- 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 fresh strawberries, vanilla extract, and the lesser amount of maple syrup or sweetener. Blend on high until no visible strawberry bits remain, creating a smooth mixture.
- Adjust Sweetness and Add Chia: Taste the mixture and adjust the sweetness to your preference by adding more maple syrup if needed. Then add the chia seeds and pulse the blender a few times to evenly combine, scraping down the sides as necessary.
- Refrigerate to Set: Transfer the blended mixture to a sealable container or bowl and chill in the refrigerator for at least 2 to 4 hours, ideally overnight. The chia seeds will absorb liquid and cause the pudding to thicken and set. If the seeds aren’t evenly distributed, stir the mixture again after about 30 minutes of chilling.
- Serve: Serve the chia pudding as is, or enhance it by adding a scoop of your favorite yogurt or coconut whipped cream, topping with strawberry compote or fresh strawberries, and sprinkling with crushed graham crackers for added texture and flavor.
- Storage: Store leftovers in the refrigerator for up to 4 to 5 days. Freezing is not recommended as it may affect texture, but you can try freezing in molds to make popsicles if desired.
Notes
- This pudding is naturally vegan and gluten-free when using gluten-free graham crackers or granola toppings.
- If chia seeds clump during chilling, stirring again after 30 minutes helps distribute them evenly.
- Sweetness can be adjusted to taste using maple syrup or any preferred sweetener.
- Use full-fat coconut milk for a richer pudding or other plant-based milks if preferred.
- For a thicker pudding, use less coconut milk or increase chia seeds slightly.
- Best eaten within 4-5 days for freshness and taste.