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- 1 cup coconut milk - 1 cup almond milk - 1/4 cup chia seeds - 2 tablespoons maple syrup or honey - 1 teaspoon pure vanilla extract - 1/2 teaspoon sea salt - 1 cup fresh strawberries - 2 tablespoons unsweetened shredded coconut For the best flavor, choose high-quality coconut milk. Canned coconut milk gives a rich, creamy base. If you prefer, you can swap almond milk for any milk you like. Chia seeds are the star here. They soak up the liquid and help thicken the pudding. Using maple syrup adds a nice sweetness. Honey works too, if you want a different taste. Add pure vanilla extract for extra flavor depth. Just a tiny bit of sea salt balances the sweetness. Fresh strawberries add a juicy, bright kick. Finally, sprinkle shredded coconut on top. It adds a crunchy texture and a hint of coconut flavor. This combination creates a delightful treat you’ll love. {{ingredient_image_2}} Start by grabbing a medium bowl. Pour in 1 cup of coconut milk and 1 cup of almond milk. I like using canned coconut milk for a creamier taste. Add 2 tablespoons of maple syrup for sweetness, or honey if you prefer. Next, add 1 teaspoon of pure vanilla extract and 1/2 teaspoon of sea salt. Whisk all these ingredients together until they blend smoothly. This step is key for a great base. Now, it's time to add the chia seeds. Gradually sprinkle in 1/4 cup of chia seeds while stirring the milk mixture. This helps prevent clumping. Keep stirring until the chia seeds are evenly mixed in. You want them spread out well in the mixture. This ensures that every spoonful is packed with those tiny powerhouses. Once the chia seeds are mixed in, cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours. For the best results, let it chill overnight. This waiting time allows the chia seeds to soak up the liquid. They will turn the mixture into a thick, pudding-like texture. When you're ready to serve, give it a good stir to break up any clumps. This will help create a smooth, creamy pudding that looks and tastes amazing. To get the best texture for your chia pudding, use good quality coconut milk. I suggest using canned coconut milk for a rich, creamy feel. Blend the coconut milk with almond milk, maple syrup, vanilla, and salt. Stir these well to mix. When you add the chia seeds, sprinkle them slowly while stirring. This stops them from clumping. Let the mixture sit in the fridge for at least four hours. Overnight is even better! This gives the seeds time to soak up the liquid and thicken the pudding. Serving can make a big difference! I love using clear glasses or bowls. This lets the colorful layers shine through. Start with a layer of chia pudding at the bottom. Then, add a layer of sliced strawberries. Top it off with a sprinkle of shredded coconut. For extra flair, add a mint leaf on top. It adds a pop of green and looks great for guests! If you prefer your pudding sweeter, you can adjust the maple syrup. Add a bit more to the base mixture. Honey works too if you want a different flavor. Taste the mixture before chilling. This way, you can find the perfect balance that fits your sweet tooth! Pro Tips Use Canned Coconut Milk: For an ultra-creamy texture, using canned coconut milk is highly recommended, as it has a richer consistency compared to other varieties. Chill Overnight: For the best texture, let the pudding chill overnight. This allows the chia seeds to fully absorb the liquid, resulting in a thicker, creamier pudding. Experiment with Sweeteners: Feel free to swap out maple syrup for honey or agave syrup to cater to your taste preferences or dietary needs. Layering Presentation: For an attractive presentation, layer the pudding and strawberries in clear glasses, and finish with a mint leaf for added color and freshness. {{image_4}} You can swap strawberries for other fruits. Try ripe mango, blueberries, or bananas. Each fruit adds its own flavor. For a tropical twist, use pineapple or passion fruit. Just chop them small and layer them on top. The color and taste will be bright and fun! This recipe is already dairy-free and vegan. The coconut and almond milk keep it creamy. If you want to change the flavor, use oat or soy milk. Both are great choices. They add a different taste while keeping it vegan. Toppings can make your pudding more exciting. Add nuts like almonds or walnuts for crunch. Seeds such as pumpkin or sunflower seeds add texture too. You can also sprinkle more coconut on top for extra flavor. Fresh mint leaves add a pop of color and freshness. Drizzle with honey or maple syrup if you like it sweeter. These small touches can change your dish into a showstopper! To keep your strawberry coconut chia pudding fresh, store it in the fridge. Use an airtight container. This helps prevent the pudding from absorbing other flavors in your fridge. Make sure to cover the top with plastic wrap if using a bowl. You can freeze chia pudding for later use. Scoop the pudding into individual portions in freezer-safe containers. Leave some space at the top, as the pudding may expand when frozen. To eat, thaw it in the fridge overnight. Stir well before serving. When stored properly in the fridge, your chia pudding lasts about 4-5 days. If you freeze it, it can last up to 2 months. Just remember, the texture may change slightly after freezing and thawing. Always check for any off smells or changes in color before eating. Yes, you can use other types of milk. Almond milk works well and adds a nice flavor. You can also try oat milk, soy milk, or even regular cow's milk. Each type brings its own taste. Feel free to experiment with what you enjoy most. Let the chia pudding sit for at least four hours. For the best results, leave it overnight. This time allows the chia seeds to soak up the liquid. They swell and create a creamy texture. You want that pudding-like consistency for the best experience. Chia seeds offer many health benefits. They are rich in fiber, which helps digestion. They also provide protein, making them a great snack. Chia seeds are high in omega-3 fatty acids, which are good for your heart. Plus, they are packed with antioxidants. Adding chia seeds to your diet is a smart choice for health. This blog post covered the key ingredients and steps to make a delicious chia pudding. We explored how to mix the base, add chia seeds, and chill the mixture. I shared tips for perfect texture and creative presentation ideas. Variations help you tailor the recipe with different fruits and toppings. We also discussed storage and answered common questions. Now you can enjoy chia pudding, knowing how to make it your own!

Strawberry Coconut Chia Pudding

A delightful and creamy chia pudding layered with fresh strawberries and topped with shredded coconut.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours
Course Dessert
Cuisine Vegan
Servings 4
Calories 200 kcal

Ingredients
  

  • 1 cup coconut milk
  • 1 cup almond milk
  • 1 4 chia seeds
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 2 sea salt
  • 1 cup fresh strawberries
  • 2 tablespoons unsweetened shredded coconut

Instructions
 

  • In a medium-sized mixing bowl, combine the coconut milk, almond milk, maple syrup, pure vanilla extract, and sea salt. Whisk these ingredients together until the mixture is smooth and homogenous.
  • Gradually sprinkle the chia seeds into the milk mixture while continuously stirring to prevent clumping.
  • Cover the bowl tightly and refrigerate for at least 4 hours or overnight.
  • Once thickened, stir the pudding to break up any clumps.
  • Scoop the chia pudding into individual serving cups or bowls.
  • Layer the fresh, sliced strawberries on top of each serving.
  • Sprinkle shredded coconut over the strawberries.
  • Optionally drizzle more maple syrup over the top before serving.

Notes

For an elegant touch, serve in clear glasses to showcase the beautiful layers of chia pudding and strawberries. Add a mint leaf on top for color and freshness!
Keyword chia pudding, strawberry, vegan dessert