If you love a light, fruity treat that feels like summer in a jar, you’re going to love this Strawberry Coconut Chia Pudding. It’s creamy, sweet, and layered with fresh strawberry goodness. The coconut milk gives it a rich texture, while the chia seeds turn it into a thick, satisfying pudding. I like to make mine the night before, so it’s ready to go for breakfast or a midday snack. Bonus it’s dairy-free, gluten-free, and super simple to make.

Method

1. Make the Chia Pudding

Start by preparing the chia pudding base. In a small mixing bowl or a container with a lid, add 3 tablespoons of chia seeds, 2/3 cup of full-fat coconut milk, 1 tablespoon of maple syrup, and a splash of vanilla extract. Using a spoon or small whisk, stir the mixture thoroughly for about 30 seconds to make sure the chia seeds are evenly distributed and not clumping together. Let it sit for a couple of minutes, then give it another stir this step is important to avoid any clumps forming. Once the mixture is fully blended and smooth, cover the container and place it in the refrigerator for at least 1 hour. For the best results, I usually let it chill overnight. As the chia seeds absorb the liquid, they expand and turn the mixture into a thick, pudding-like texture.

2. Blend the Strawberry Puree

While the chia pudding is chilling, you can make the strawberry puree. In a blender or mini food processor, combine about 1/2 cup of chopped fresh strawberries, 1 teaspoon of maple syrup, and the juice from 1/4 of a large lemon. Blend until the mixture is completely smooth and there are no chunks left. Give it a quick taste if your strawberries are very tart, you can add a little more maple syrup. Set the puree aside while you wait for the pudding to finish setting.

3. Assemble Your Layers

Once the chia pudding has thickened, it’s time to build the layers. Grab a serving glass or jar and start by spooning a layer of the chilled chia pudding into the bottom. Then add a generous spoonful of the strawberry puree on top. After that, sprinkle in some chopped fresh strawberries for extra texture and sweetness. Repeat the layers if you’d like, or just finish it off with a final layer of chia pudding. To top it all off, sprinkle a few unsweetened coconut flakes. You can serve it right away or let it chill for a bit longer so the flavors really come together.

Necessary Tools

Small mixing bowl or container with a lid
Spoon or small whisk
Blender or mini food processor
Measuring spoons and cups
Serving glass or jar

Strawberry Coconut Chia Pudding

Recipe by Justin SelkCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking timeminutes

Total time

minutes

Ingredients

Chia Pudding Layer
3 tablespoons chia seeds
2/3 cup full-fat coconut milk (from a can works best)
1 tablespoon maple syrup
A splash of vanilla extract
Strawberry Puree Layer
1/2 cup fresh strawberries, chopped
1 teaspoon maple syrup
Juice from 1/4 of a large lemon
Toppings
Chopped fresh strawberries
Unsweetened coconut flakes

Directions

Make the chia pudding
In a container, mix the chia seeds, coconut milk, maple syrup, and vanilla. Stir well until everything is evenly combined. Cover and refrigerate for at least 1 hour, or overnight. The chia seeds will soak up the liquid and become thick and pudding-like.
Blend the strawberry puree
While the pudding sets, blend the strawberries, maple syrup, and lemon juice until smooth. You can taste and adjust the sweetness if needed.
Assemble your layers
Once the pudding is thick, grab your serving glass or jar. Start with a layer of chia pudding, then spoon on some strawberry puree. Add some chopped strawberries, another layer of pudding, and top it all off with coconut flakes. You can play around with the layering however you like.

Notes

Make sure to stir the chia pudding really well in the beginning so you don’t end up with clumps.
Don’t skip the chill time the pudding won’t set properly without it.
If your coconut milk is extra thick, you may need to add a splash of water or milk to loosen it.
Use ripe strawberries for the puree so you get that natural sweetness without needing too much added syrup.

Serving Suggestions

love serving this chilled straight from the fridge, especially on warm days. You can also add a scoop of yogurt on top for extra creaminess, or sprinkle granola over it for some crunch. This works great as breakfast, a snack, or even a healthy dessert.

Fun Fact

Chia seeds can hold up to 10 times their weight in liquid. That’s what gives this pudding its thick, jelly-like texture. Plus, they’re packed with omega-3s and fiber!

Conclusion

This Strawberry Coconut Chia Pudding is one of those recipes that looks fancy but takes almost no effort. It’s creamy, fruity, and just the right amount of sweet. Whether you’re prepping ahead for a busy morning or just want a refreshing treat, this one’s a winner. And next time? I’m definitely trying it with mango.