This easy strawberry chia pudding is a healthy, make-ahead breakfast or snack made with fresh strawberries, coconut milk, and chia seeds. Perfect for meal prep, it’s dairy-free, vegan, and ready in minutes!
Looking for a quick, healthy breakfast or snack that’s ready when you are? This easy strawberry chia pudding is your answer. Made with fresh strawberries and creamy coconut milk, it’s a delicious, fuss-free option you can prep the night before. Whether you're rushing out the door or enjoying a slow morning, this cool and creamy chia pudding is ready to go when you are.
Why You’ll Love This Healthy Strawberry Chia Seed Pudding
By now, you’ve probably encountered chia seeds in one form or another—they’re a staple in the health food world. But beyond the hype, they’re genuinely useful, especially for quick, nutritious meals.
This make-ahead chia seed pudding is a lifesaver when time is short. Prep it the night before and wake up to a ready-to-eat breakfast that’s healthy, satisfying, and naturally sweetened. It’s also gluten-free, dairy-free, and vegan-friendly.
What Does Chia Seed Pudding Taste Like?
Chia seeds have a neutral flavor, which means they take on the taste of whatever liquid they’re mixed with. In this recipe, that means sweet strawberries and coconut milk. The texture is similar to rice pudding—creamy, slightly thick, and with a fun, jelly-like consistency.
Ingredients for Strawberry Chia Seed Pudding
(Here’s what you’ll need to make this healthy breakfast or snack. For exact measurements and full instructions, see the recipe card at the bottom of the post.)
- Coconut Milk – Light coconut milk gives this pudding a creamy texture. You can also use almond or any other non-dairy milk.
- Strawberries – Use fresh, ripe strawberries for the best flavor and texture.
- Chia Seeds – I prefer white chia seeds for their lighter appearance, but black chia seeds work just as well.
- Maple Syrup – Adds a touch of sweetness. You can substitute with honey if not vegan.
- Fresh Lemon Juice – Brightens the flavor and enhances the natural strawberry taste.
How to Make Strawberry Chia Seed Pudding:
- Blend Strawberries and Coconut Milk: In a blender, combine fresh strawberries and coconut milk until smooth. This creates a naturally sweet strawberry milk that forms the flavorful base of your pudding.
- Mix with Chia Seeds: Pour the blended mixture over the chia seeds in a mixing bowl or jar. Stir well, then let sit for about 5–10 minutes. Stir again to prevent the seeds from clumping.
- Let It Set Overnight: Cover and refrigerate the mixture for at least 4 hours, preferably overnight. The chia seeds will absorb the liquid and turn into a thick, pudding-like texture.
- Strawberry Topping: Want to take your pudding to the next level? Add a quick homemade strawberry sauce: In a small saucepan, combine chopped strawberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. Let the sauce cool to room temperature, then store it in the fridge until you’re ready to use it.
- Assemble and Serve: You can either layer the pudding and sauce into jars or keep them separate until serving.
How to Store Chia Pudding for Meal Prep
Chia pudding is perfect for meal prep!
- Refrigerator: Store in an airtight container for up to 5–6 days.
- Portion ahead: Divide into individual servings in jars or containers for easy grab-and-go breakfasts.
Chia Pudding Variations and Topping Ideas
Want to mix things up? Try these variations:
- Add-ins: Vanilla extract, cinnamon, protein powder, or a spoonful of almond butter.
- Toppings: Granola, coconut flakes, fresh berries, sliced fruit, or chopped nuts.
- Flavor swaps: Try swapping the strawberries for blueberries, raspberries, or mango.
Whether you’re meal prepping for the week or just want a healthy treat, this strawberry chia seed pudding is a simple, satisfying option. It’s light, creamy, and packed with strawberries!
Pin or save this recipe for your next meal—and let me know in the comments how you like to top your chia pudding!
More Chia Seed Recipes:
Strawberry Chia Pudding
Cool and creamy strawberry chia pudding is a quick and healthy breakfast or snack you can prepare in just minutes the night before.
Ingredients
- One 13.5oz/400ml can of light coconut milk
- 16 oz/ 453g fresh strawberries, hulled (divided use)
- ¼ cup/40g white chia seeds
- 2 Tablespoons/30 ml maple syrup
- 1 teaspoon/5ml fresh lemon juice
Instructions
Make the chia pudding:
- Place coconut milk and 8oz of the strawberries in a high speed blender and blend until smooth.
Pour strawberry milk into a large mason jar and stir in chia seeds. Let stand 5- 10 minutes, stir again then cover and refrigerate for at least 3-4 hours or overnight. Stir pudding again before serving.
Meanwhile make the strawberry sauce:
- Slice remaining 8oz of strawberries and combine with the maple syrup and lemon juice in a small saucepan. Bring to a simmer over medium-low heat, reduce heat to low and cook stirring occasionally until strawberries have softened and released their juices (about 5 minutes). Continue to cook while stirring until sauce just starts to thicken and look glossy (about 2 more minutes) then remove from heat.
- Let cool to room temperature, and transfer to an airtight container and store in refrigerator overnight.
- To serve, place a spoonful of strawberry sauce in the bottom of a serving dish, layer with strawberry chia pudding and top with an additional spoonful of sauce. (Puddings can also be assembled, covered and refrigerated ahead of time.)
Notes
VARIATION:
If not using strawberry sauce stir the 2 Tablespoons of maple syrup into the pudding itself and top with fresh strawberries right before serving.
For extra protein blend 1 scoop of your favorite unsweetened plain protein powder with the strawberries and coconut milk in the first step.
STORAGE:
Pudding will keep in fridge for 4-5 days.
DIETARY INFO:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Nut-Free, Egg-Free, Paleo
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 12mgCarbohydrates: 27gFiber: 6gSugar: 18gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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