Strawberry Chia Seed Pudding (Printable Version)

Creamy chia blended with fresh strawberries and coconut milk for a light, satisfying treat.

# What You'll Need:

→ Base

01 - Light coconut milk, 13.5 fl oz
02 - Chia seeds, 6 tablespoons
03 - Maple syrup or honey, 2 tablespoons (optional)
04 - Pure vanilla extract, 1 teaspoon

→ Strawberry Layer

05 - Fresh strawberries hulled and chopped, 8.8 oz plus extra for garnish
06 - Lemon juice, 1 tablespoon
07 - Maple syrup or honey, 1 tablespoon (optional)

→ Toppings

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

# How to Make It:

01 - In a medium mixing bowl, whisk together coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract. Mix thoroughly to prevent clumping and ensure even seed distribution.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to distribute seeds evenly throughout the pudding.
03 - While pudding chills, combine chopped strawberries, lemon juice, and maple syrup or honey if using in a blender or food processor. Puree until smooth.
04 - Once chia pudding has thickened, stir thoroughly to achieve desired consistency.
05 - In serving glasses or jars, alternate layers of strawberry puree and chia pudding until containers are filled.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves. Serve immediately while chilled.

# Expert Tips:

01 -
  • It's the kind of breakfast that actually keeps you full because of those sneaky protein-rich chia seeds, not because you're uncomfortably stuffed.
  • You prep it while barely awake, stick it in the fridge, and four hours later you have something restaurant-worthy without any stress.
  • The creamy coconut base against the bright strawberry layer tastes indulgent but won't make you feel guilty afterward.
02 -
  • The 30-minute stir isn't optional—I learned this by opening the fridge to find a bowl of separated liquid and a brick of seeds at the bottom, which taught me humility and patience in equal measure.
  • If your pudding never thickens, your chia seeds might be old or stale; fresh seeds plump up noticeably within an hour, while old ones sit there looking sad and do basically nothing.
03 -
  • If you forget to stir at the 30-minute mark, don't panic—just whisk more vigorously when you remember, breaking up any clumps that formed while you weren't looking.
  • A tiny pinch of sea salt in the pudding base makes the sweetness taste more rounded and intentional, like someone actually planned this meal instead of throwing things together.
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