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Strawberry Coconut Chia Pudding Simple and Fresh Dish

by on September 26, 2025

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If you’re searching for a quick, delicious treat, look no further! My Strawberry Coconut Chia Pudding is simple to make and perfect for any time of day. This dish combines fresh strawberries, creamy coconut, and nutritious chia seeds for a satisfying snack. In this guide, I’ll walk you through the easy steps, from gathering ingredients to storing leftovers. Let’s dive into this delightful recipe that will brighten your day!

- 1 cup creamy canned coconut milk - 1/2 cup almond milk (or your favorite plant-based milk) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey for a touch of sweetness) - 1 teaspoon pure vanilla extract - 1/2 teaspoon fine sea salt - 1 cup fresh strawberries, hulled and sliced - Toasted coconut flakes for a crunchy garnish - Fresh mint leaves for a fragrant touch When measuring ingredients, use standard measuring cups and spoons. For the coconut milk, shake the can well before opening to mix the cream and liquid. For the chia seeds, ensure you pack them lightly in the measuring cup. These small steps help ensure your pudding turns out just right. You can swap coconut milk for another type of milk if you prefer. Whole milk or oat milk both work well. If you don’t have chia seeds, try using flaxseeds, but remember to grind them first. For a sweeter option, use agave syrup instead of maple syrup. Fresh strawberries can be replaced with other berries like blueberries or raspberries for a different twist. First, gather all your ingredients. You will need coconut milk, almond milk, chia seeds, sweetener, vanilla, salt, strawberries, coconut flakes, and mint leaves. Gather a medium bowl, a whisk, and your serving glasses. It’s fun to prepare. Start by pouring the coconut milk and almond milk into the bowl. Add the maple syrup, vanilla extract, and sea salt. Mix well using a whisk until it’s smooth. Next, sprinkle in the chia seeds while stirring. This step helps keep the seeds from clumping together. You want an even texture throughout. Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours. For the best results, leave it overnight. Stir it once in the first hour to keep the chia seeds evenly spread. After chilling, check the pudding's thickness. If it's too thick, add a tablespoon of almond milk and stir. Now, you’re ready to layer the pudding with fresh strawberries! To get the best texture, mix the chia seeds slowly into the liquid. This helps avoid clumps. Stir well to ensure every seed gets coated. After chilling, if your pudding is too thick, add a bit of almond milk. Stir until it reaches your preferred creaminess. Serve your pudding in clear glasses. This shows off the pretty layers of strawberries and pudding. For a fun twist, place a slice of strawberry on each glass rim. You can also add mint leaves on top for extra flair. Using toasted coconut flakes gives a nice crunch and looks lovely. Taste your pudding before serving. If you want it sweeter, add more maple syrup or honey. Mix it well after adding. Remember, the sweetness can change with the strawberries. Ripe strawberries are sweeter, so adjust based on their taste. {{image_4}} You can change the fruit in this recipe. Try using blueberries or raspberries. These fruits add a nice color and taste. You can even mix different fruits for fun flavors. Mango works well too. Just remember to slice them small for easy layering. If you want to keep this dish dairy-free, stick with coconut milk and almond milk. These milks are creamy and rich. You can also try oat milk or soy milk. Both give a nice texture and flavor. Check the labels to ensure they fit your dietary needs. To make your chia pudding even better, add some extras. Try a pinch of cinnamon for warmth. You can also toss in some nuts for crunch. Chopped almonds or walnuts work great. For a sweeter touch, mix in a spoon of nut butter. This gives a rich flavor and creamy texture. Store your strawberry coconut chia pudding in clean, airtight containers. Glass jars work well. Make sure the lid is tight to keep out air. This helps keep the pudding fresh. Always place the pudding in the fridge. If you layer it with strawberries, keep the fruit separate until serving. This keeps the berries from getting soggy. When stored correctly, chia pudding can last up to five days in the fridge. After that, its texture may change. The chia seeds can absorb too much liquid and become mushy. If you notice any off smells or signs of spoilage, it’s best to toss it out. Always trust your senses when deciding to eat leftovers. You can freeze chia pudding if you want to save some for later. Use freezer-safe containers. Leave some space at the top, as the pudding will expand when frozen. When ready to enjoy, thaw it in the fridge overnight. Stir well before serving. Note that the texture may change after freezing, but it will still taste good. Yes, this recipe is already vegan-friendly. Use almond milk or any plant-based milk. Maple syrup adds sweetness without animal products. Enjoy this dish without worry if you follow a vegan diet. You can tell the chia pudding is set when it becomes thick and gel-like. After chilling for four hours, stir it. If it holds its shape when scooped, it is ready to serve. Yes, you can use frozen strawberries. Just thaw them before adding to your pudding. This will ensure a nice texture and flavor. Frozen strawberries will also add a chill to your dish. Chia seeds are packed with nutrients. They are high in fiber, which aids digestion. They also have omega-3 fatty acids for heart health. Plus, they are a good source of protein and calcium. If your pudding is too thick, add a splash of almond milk. Stir it in until you reach your desired texture. Adjusting the liquid will keep your pudding creamy and enjoyable. This blog post covered everything you need to know about making chia pudding. We looked at ingredients, measurements, and substitutions. Then, I shared step-by-step instructions for mixing, chilling, and setting. You also got tips to perfect texture and ideas for presentation. We discussed variations and storage methods to keep your pudding tasty. In the end, chia pudding is a simple, flexible treat. You can customize it to fit your taste and health needs. Enjoy making this fun recipe!

Ingredients

List of Ingredients

– 1 cup creamy canned coconut milk

– 1/2 cup almond milk (or your favorite plant-based milk)

– 1/4 cup chia seeds

– 2 tablespoons maple syrup (or honey for a touch of sweetness)

– 1 teaspoon pure vanilla extract

– 1/2 teaspoon fine sea salt

– 1 cup fresh strawberries, hulled and sliced

– Toasted coconut flakes for a crunchy garnish

– Fresh mint leaves for a fragrant touch

Measurement Details

When measuring ingredients, use standard measuring cups and spoons. For the coconut milk, shake the can well before opening to mix the cream and liquid. For the chia seeds, ensure you pack them lightly in the measuring cup. These small steps help ensure your pudding turns out just right.

Ingredient Substitutions

You can swap coconut milk for another type of milk if you prefer. Whole milk or oat milk both work well. If you don’t have chia seeds, try using flaxseeds, but remember to grind them first. For a sweeter option, use agave syrup instead of maple syrup. Fresh strawberries can be replaced with other berries like blueberries or raspberries for a different twist.

Step-by-Step Instructions

Preparation Overview

First, gather all your ingredients. You will need coconut milk, almond milk, chia seeds, sweetener, vanilla, salt, strawberries, coconut flakes, and mint leaves. Gather a medium bowl, a whisk, and your serving glasses. It’s fun to prepare.

Mixing the Base

Start by pouring the coconut milk and almond milk into the bowl. Add the maple syrup, vanilla extract, and sea salt. Mix well using a whisk until it’s smooth. Next, sprinkle in the chia seeds while stirring. This step helps keep the seeds from clumping together. You want an even texture throughout.

Chilling and Setting the Pudding

Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours. For the best results, leave it overnight. Stir it once in the first hour to keep the chia seeds evenly spread. After chilling, check the pudding’s thickness. If it’s too thick, add a tablespoon of almond milk and stir. Now, you’re ready to layer the pudding with fresh strawberries!

Tips & Tricks

Perfecting the Texture

To get the best texture, mix the chia seeds slowly into the liquid. This helps avoid clumps. Stir well to ensure every seed gets coated. After chilling, if your pudding is too thick, add a bit of almond milk. Stir until it reaches your preferred creaminess.

Presentation Ideas

Serve your pudding in clear glasses. This shows off the pretty layers of strawberries and pudding. For a fun twist, place a slice of strawberry on each glass rim. You can also add mint leaves on top for extra flair. Using toasted coconut flakes gives a nice crunch and looks lovely.

Sweetness Adjustments

Taste your pudding before serving. If you want it sweeter, add more maple syrup or honey. Mix it well after adding. Remember, the sweetness can change with the strawberries. Ripe strawberries are sweeter, so adjust based on their taste.

Variations

Fruit Alternatives

You can change the fruit in this recipe. Try using blueberries or raspberries. These fruits add a nice color and taste. You can even mix different fruits for fun flavors. Mango works well too. Just remember to slice them small for easy layering.

Dairy-Free Options

If you want to keep this dish dairy-free, stick with coconut milk and almond milk. These milks are creamy and rich. You can also try oat milk or soy milk. Both give a nice texture and flavor. Check the labels to ensure they fit your dietary needs.

Add-Ins for Extra Flavor

To make your chia pudding even better, add some extras. Try a pinch of cinnamon for warmth. You can also toss in some nuts for crunch. Chopped almonds or walnuts work great. For a sweeter touch, mix in a spoon of nut butter. This gives a rich flavor and creamy texture.

Storage Info

Proper Storage Techniques

Store your strawberry coconut chia pudding in clean, airtight containers. Glass jars work well. Make sure the lid is tight to keep out air. This helps keep the pudding fresh. Always place the pudding in the fridge. If you layer it with strawberries, keep the fruit separate until serving. This keeps the berries from getting soggy.

Shelf Life of Chia Pudding

When stored correctly, chia pudding can last up to five days in the fridge. After that, its texture may change. The chia seeds can absorb too much liquid and become mushy. If you notice any off smells or signs of spoilage, it’s best to toss it out. Always trust your senses when deciding to eat leftovers.

Freezing Tips

You can freeze chia pudding if you want to save some for later. Use freezer-safe containers. Leave some space at the top, as the pudding will expand when frozen. When ready to enjoy, thaw it in the fridge overnight. Stir well before serving. Note that the texture may change after freezing, but it will still taste good.

FAQs

Can I make this recipe vegan?

Yes, this recipe is already vegan-friendly. Use almond milk or any plant-based milk. Maple syrup adds sweetness without animal products. Enjoy this dish without worry if you follow a vegan diet.

How do I know when the chia pudding is set?

You can tell the chia pudding is set when it becomes thick and gel-like. After chilling for four hours, stir it. If it holds its shape when scooped, it is ready to serve.

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Just thaw them before adding to your pudding. This will ensure a nice texture and flavor. Frozen strawberries will also add a chill to your dish.

What are the health benefits of chia seeds?

Chia seeds are packed with nutrients. They are high in fiber, which aids digestion. They also have omega-3 fatty acids for heart health. Plus, they are a good source of protein and calcium.

How to prevent chia pudding from being too thick?

If your pudding is too thick, add a splash of almond milk. Stir it in until you reach your desired texture. Adjusting the liquid will keep your pudding creamy and enjoyable.

This blog post covered everything you need to know about making chia pudding. We looked at ingredients, measurements, and substitutions. Then, I shared step-by-step instructions for mixing, chilling, and setting. You also got tips to perfect texture and ideas for presentation. We discussed variations and storage methods to keep your pudding tasty.

In the end, chia pudding is a simple, flexible treat. You can customize it to fit your taste and health needs. Enjoy making this fun recipe!

- 1 cup creamy canned coconut milk - 1/2 cup almond milk (or your favorite plant-based milk) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey for a touch of sweetness) - 1 teaspoon pure vanilla extract - 1/2 teaspoon fine sea salt - 1 cup fresh strawberries, hulled and sliced - Toasted coconut flakes for a crunchy garnish - Fresh mint leaves for a fragrant touch When measuring ingredients, use standard measuring cups and spoons. For the coconut milk, shake the can well before opening to mix the cream and liquid. For the chia seeds, ensure you pack them lightly in the measuring cup. These small steps help ensure your pudding turns out just right. You can swap coconut milk for another type of milk if you prefer. Whole milk or oat milk both work well. If you don’t have chia seeds, try using flaxseeds, but remember to grind them first. For a sweeter option, use agave syrup instead of maple syrup. Fresh strawberries can be replaced with other berries like blueberries or raspberries for a different twist. First, gather all your ingredients. You will need coconut milk, almond milk, chia seeds, sweetener, vanilla, salt, strawberries, coconut flakes, and mint leaves. Gather a medium bowl, a whisk, and your serving glasses. It’s fun to prepare. Start by pouring the coconut milk and almond milk into the bowl. Add the maple syrup, vanilla extract, and sea salt. Mix well using a whisk until it’s smooth. Next, sprinkle in the chia seeds while stirring. This step helps keep the seeds from clumping together. You want an even texture throughout. Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours. For the best results, leave it overnight. Stir it once in the first hour to keep the chia seeds evenly spread. After chilling, check the pudding's thickness. If it's too thick, add a tablespoon of almond milk and stir. Now, you’re ready to layer the pudding with fresh strawberries! To get the best texture, mix the chia seeds slowly into the liquid. This helps avoid clumps. Stir well to ensure every seed gets coated. After chilling, if your pudding is too thick, add a bit of almond milk. Stir until it reaches your preferred creaminess. Serve your pudding in clear glasses. This shows off the pretty layers of strawberries and pudding. For a fun twist, place a slice of strawberry on each glass rim. You can also add mint leaves on top for extra flair. Using toasted coconut flakes gives a nice crunch and looks lovely. Taste your pudding before serving. If you want it sweeter, add more maple syrup or honey. Mix it well after adding. Remember, the sweetness can change with the strawberries. Ripe strawberries are sweeter, so adjust based on their taste. {{image_4}} You can change the fruit in this recipe. Try using blueberries or raspberries. These fruits add a nice color and taste. You can even mix different fruits for fun flavors. Mango works well too. Just remember to slice them small for easy layering. If you want to keep this dish dairy-free, stick with coconut milk and almond milk. These milks are creamy and rich. You can also try oat milk or soy milk. Both give a nice texture and flavor. Check the labels to ensure they fit your dietary needs. To make your chia pudding even better, add some extras. Try a pinch of cinnamon for warmth. You can also toss in some nuts for crunch. Chopped almonds or walnuts work great. For a sweeter touch, mix in a spoon of nut butter. This gives a rich flavor and creamy texture. Store your strawberry coconut chia pudding in clean, airtight containers. Glass jars work well. Make sure the lid is tight to keep out air. This helps keep the pudding fresh. Always place the pudding in the fridge. If you layer it with strawberries, keep the fruit separate until serving. This keeps the berries from getting soggy. When stored correctly, chia pudding can last up to five days in the fridge. After that, its texture may change. The chia seeds can absorb too much liquid and become mushy. If you notice any off smells or signs of spoilage, it’s best to toss it out. Always trust your senses when deciding to eat leftovers. You can freeze chia pudding if you want to save some for later. Use freezer-safe containers. Leave some space at the top, as the pudding will expand when frozen. When ready to enjoy, thaw it in the fridge overnight. Stir well before serving. Note that the texture may change after freezing, but it will still taste good. Yes, this recipe is already vegan-friendly. Use almond milk or any plant-based milk. Maple syrup adds sweetness without animal products. Enjoy this dish without worry if you follow a vegan diet. You can tell the chia pudding is set when it becomes thick and gel-like. After chilling for four hours, stir it. If it holds its shape when scooped, it is ready to serve. Yes, you can use frozen strawberries. Just thaw them before adding to your pudding. This will ensure a nice texture and flavor. Frozen strawberries will also add a chill to your dish. Chia seeds are packed with nutrients. They are high in fiber, which aids digestion. They also have omega-3 fatty acids for heart health. Plus, they are a good source of protein and calcium. If your pudding is too thick, add a splash of almond milk. Stir it in until you reach your desired texture. Adjusting the liquid will keep your pudding creamy and enjoyable. This blog post covered everything you need to know about making chia pudding. We looked at ingredients, measurements, and substitutions. Then, I shared step-by-step instructions for mixing, chilling, and setting. You also got tips to perfect texture and ideas for presentation. We discussed variations and storage methods to keep your pudding tasty. In the end, chia pudding is a simple, flexible treat. You can customize it to fit your taste and health needs. Enjoy making this fun recipe!

Strawberry Coconut Chia Pudding

Indulge in the refreshing taste of Strawberry Coconut Chia Pudding Delight! This easy recipe combines creamy coconut milk, fresh strawberries, and crunchy toasted coconut for a delightful dessert that's perfect for any occasion. With just a few simple ingredients and chilling time, you'll have a gorgeous and healthy treat ready to impress. Click through for the full recipe and bring this delicious pudding to your table! #ChiaPudding #HealthyDesserts #StrawberryRecipes #CoconutDelight
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Ingredients
  

1 cup creamy canned coconut milk

1/2 cup almond milk (or your favorite plant-based milk)

1/4 cup chia seeds

2 tablespoons maple syrup (or honey for a touch of sweetness)

1 teaspoon pure vanilla extract

1/2 teaspoon fine sea salt

1 cup fresh strawberries, hulled and sliced

Toasted coconut flakes for a crunchy garnish

Fresh mint leaves for a fragrant touch

Instructions
 

In a medium-sized mixing bowl, pour in the coconut milk and almond milk. Add the maple syrup, vanilla extract, and sea salt. Use a whisk to blend all the ingredients thoroughly until smooth and well combined.

    Gradually sprinkle the chia seeds into the mixture while whisking continuously. This will help prevent the seeds from clumping together, ensuring an even texture.

      Once fully mixed, cover the bowl tightly with plastic wrap or a lid. Place the bowl in the refrigerator to chill for at least 4 hours, or for best results, leave it overnight. During the first hour of refrigeration, stir the mixture gently once to keep the chia seeds evenly distributed.

        After the chia pudding has set and thickened, give it a thorough stir. If the pudding appears too thick for your liking, simply add a tablespoon of almond milk and mix until you achieve your desired consistency.

          To assemble, take serving glasses or bowls and begin layering the chia pudding with the sliced strawberries. Start with a generous scoop of chia pudding, then add a layer of sliced strawberries, and repeat until the glasses are filled, finishing with a delightful layer of strawberries on top.

            For a final flourish, sprinkle a handful of toasted coconut flakes on the top layer, and adorn with a few fresh mint leaves for an aromatic garnish.

              Prep Time: 10 minutes | Total Time: 4 hours 10 minutes | Servings: 4

                - Presentation Tips: Serve the chia pudding chilled in clear glasses to beautifully showcase the vibrant layers of strawberries and pudding. For an added decorative touch, place a slice of strawberry on the rim of each glass.

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