Strawberry Chia Coconut Pudding (Printable)

Creamy chia pudding with fresh strawberries and coconut milk for a satisfying breakfast

# What You'll Need:

→ Base

01 - 1 can (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 ounces 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

# How to Make It:

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 of the seeds.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to distribute the seeds evenly throughout the mixture.
03 - While the base chills, combine chopped strawberries, lemon juice, and maple syrup or honey if using in a blender or food processor. Puree until smooth.
04 - Once the chia pudding has thickened to desired consistency, stir well to redistribute any settled seeds.
05 - Alternately layer the strawberry puree and chia pudding in serving glasses or jars, starting and ending with your preferred component.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves if desired. Serve immediately while chilled.

# Expert Tips:

01 -
  • It tastes indulgent while keeping you genuinely satisfied without that heavy, sluggish feeling afterward.
  • Minimal effort means you can make it ahead and actually have breakfast ready when mornings get chaotic.
  • The coconut milk creates this silky texture that feels more luxurious than it has any right to be.
02 -
  • Stirring that pudding halfway through is non-negotiable—I learned this the hard way when I skipped it and ended up with chia seeds clumped at the bottom like an unexpected surprise.
  • The difference between a thin, runny pudding and a perfectly thick one often comes down to your coconut milk choice; full-fat versions create a richer result, while light coconut milk keeps calories down but needs patience.
03 -
  • Toasting your own coconut flakes in a dry skillet for just two minutes transforms them from bland to nutty and fragrant—it's a small step that completely changes the experience.
  • If you're making this for someone with a sweet tooth, taste the strawberry puree before layering and add a touch more maple syrup; the chia pudding base is subtle enough that you can adjust the fruit layer to preference without redoing everything.
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