Let's make this easy strawberry chia pudding! It's creamy, fruity and the perfect make-ahead breakfast or guilt-free dessert.
This strawberry chia seed pudding recipe is:
- Vegan and dairy-free
You need just four or five simple ingredients to make this easy chia pudding with strawberries:
- Strawberries: You can use fresh or frozen berries. Ripe, sweet strawberries will give the best flavor.
- Coconut milk: Full-fat coconut milk makes the richest and creamiest chia pudding. You can also use your favorite variety of non-dairy milk - I like oat milk or almond milk too.
- Maple syrup: You can adjust the amount of maple syrup based on how sweet you prefer your pudding and to suit the ripeness of your berries.
- Chia seeds: You can use black or white chia seeds.
- Lemon or lime: An optional addition of juice and zest adds a refreshing twist to the pudding.
Step by step pictures
Here's how to make this chia pudding with strawberry puree. Full detailed recipe and quantities are in the recipe card at the end of the post.
Step 1 - Whisk together coconut milk, maple syrup, chia seeds, and optional zest. Set aside for 10 minutes.
Step 2 - Puree the strawberries (with optional lemon or lime juice) in a blender or immersion blender.
Step 3 - Whisk the chia pudding again to break up any lumps.
Step 4 - Scoop the pudding into jars or small bowls and top with the strawberry puree.
Step 5 - Cover and chill in the fridge for at least 1 hour or overnight.
At the time of serving, top with fresh berries, coconut, nut butter or other toppings of your choice! Read on for more serving ideas.
Vicki's Top Tip!
Older chia seeds sometimes don't swell up well, so if you've had a problem with chia pudding not setting, try a batch of fresh chia seeds!
Substitutions and variations
Flavor boost: Add a ¼ teaspoon of vanilla extract to the chia seed mixture.
Coconut-free: If coconut flavor isn't your thing, you can also use any plant-based milk that you like the taste of.
Sweetener: You can swap the maple syrup for agave nectar or your preferred natural sweetener. You can use regular sugar too if you prefer!
Change it up: Sub some or all of the strawberries for other fruit like mango or peach.
Toppings are what elevate chia pudding into a special treat! Here's 7 delicious additions:
- Fresh strawberries
- Peanut butter
- Lemon zest
- Cacao nibs
- Dark chocolate ganache
- Shredded coconut
- Hemp seeds
You can keep chia pudding in an airtight container in the fridge for up to three days.
I like to make them in wide-mouth jars for an easy grab-and-go snack!
You can also freeze chia pudding for up to 1 month. Thaw overnight in the fridge and then enjoy!
Strawberry Chia Pudding (Vegan + GF)
- Combine coconut milk, maple syrup, chia seeds and optional zest in a mixing bowl and whisk together.1 ⅔ cups (400 ml) coconut milk, 2 - 3 tablespoons maple syrup, ½ cup (85 g) chia seeds, 1 teaspoon lemon or lime zest
- Set aside for 10 minutes to thicken slightly and then whisk again to break up any remaining lumps of chia seeds.
- Puree the strawberries (with optional lemon or lime juice) in a blender or immersion blender.1 cup (150 g) strawberries, 1 teaspoon lemon or lime juice
- Scoop the pudding into 4 jars or smaller bowls and top with the strawberry puree.
- Cover and chill in the fridge for at least 1 hour or overnight.
- Top with fresh berries, coconut, nut butter or other toppings of your choice!