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Strawberries & Cream Chia Pudding Recipe

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4.1 from 10 reviews

A refreshing and healthy Strawberries & Cream Chia Pudding made with coconut milk, fresh strawberries, and chia seeds. This easy no-cook recipe blends creamy coconut milk and sweet strawberries before combining with chia seeds to create a nutritious pudding that sets in the refrigerator. Perfect for a light breakfast or dessert, served with yogurt, coconut whipped cream, strawberry compote, and crushed graham crackers for added texture and flavor.

  • Total Time: 2 hours 10 minutes
  • Yield: 5 servings

Ingredients

Base Ingredients

  • 1 (14-oz) can light coconut milk
  • 1 cup roughly chopped fresh strawberries (or thawed frozen strawberries)
  • 1/2 tsp vanilla extract
  • 1-3 Tbsp maple syrup (or other sweetener of choice, to taste)
  • 1/3 cup chia seeds

Toppings & Serving Suggestions

  • Yogurt of choice
  • Coconut whipped cream
  • Strawberry compote or fresh strawberries
  • Crushed graham crackers or granola

Instructions

  1. Blend Ingredients: Add the light coconut milk, roughly chopped strawberries, vanilla extract, and the lesser amount of maple syrup (or chosen sweetener) into a high-speed blender. Blend on high until the mixture is smooth and there are no strawberry pieces remaining.
  2. Adjust Sweetness and Add Chia Seeds: Taste the blended mixture and add more sweetener if needed to reach your desired sweetness. Then add the chia seeds and pulse the blender a few times just to combine them evenly. Scrape down the sides as necessary to ensure even distribution.
  3. Chill the Pudding: Transfer the mixture into a sealable container or bowl. Refrigerate for at least 2-4 hours, ideally overnight, allowing the chia seeds to absorb liquid and thicken the pudding. For better texture, stir the mixture again after about 30 minutes if the chia seeds are settling unevenly.
  4. Serve: Enjoy the chia pudding as is or enhance it by adding a scoop of your favorite yogurt or coconut whipped cream. Top with strawberry compote, fresh strawberries, and crushed graham crackers or granola for added texture and flavor.
  5. Store Leftovers: Keep any leftovers covered in the refrigerator for up to 4-5 days. This pudding is not ideal for freezing, but it can be used creatively as frozen popsicles if desired.

Notes

  • Use either fresh or thawed frozen strawberries depending on availability.
  • Maple syrup can be substituted with honey, agave nectar, or another sweetener of your choice.
  • Stir the chia pudding once or twice during the chilling process to prevent clumping and ensure even texture.
  • For a vegan version, ensure yogurt and whipped cream are plant-based.
  • Not recommended for freezing, but can be repurposed as popsicles.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipesvibe.com/strawberries-and-cream-chia-pudding-recipe/