Strawberry Coconut Chia Pudding Recipe

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The Comfort of Strawberry Coconut Chia Pudding Recipe

There’s something effortlessly soothing about a creamy, fruity pudding that just feels like a hug in a bowl. The Strawberry Coconut Chia Pudding Recipe has been one of my go-to treats when I want to start the day or unwind with a light, yet satisfying snack. The velvety coconut milk blends perfectly with the fresh strawberries, making each bite feel lush and lightly crisp from the chia seeds.

I love how simple ingredients come together in a way that tastes so special—no baking required, just a little patience for the magic to happen overnight. You’ll notice the natural sweetness of the strawberries paired with the subtle creaminess from the coconut milk, a flavor combo that feels both indulgent and nourishing.

If you’ve been looking for a fresh spin on chia pudding that’s bursting with flavor and texture, this Strawberry Coconut Chia Pudding Recipe is your new best friend. Plus, it’s so versatile and easy to make, you’ll wonder why it wasn’t your staple all along.

Ingredient Guide

• 1 cup canned full-fat coconut milk: Gives the pudding a creamy, velvety base with a subtle tropical aroma. Full-fat works best for richness, but light versions can be used for fewer calories.
• 1 cup fresh strawberries, chopped: Adds natural sweetness, bright color, and a fresh berry punch. Frozen strawberries work well too if fresh aren’t in season.
• 1–2 tablespoons maple syrup (optional): For a touch of sweetness. I like adjusting this depending on how ripe your strawberries are—taste before adding.
• 1/2 teaspoon vanilla extract: Brings a warm depth that enhances the strawberries and coconut without overpowering.
• 1/4 cup chia seeds: The star for thickening and adding that lightly crunchy texture. Plus, they swell magically to create the pudding’s signature body.
• Extra strawberries for topping (optional): For freshness and visual appeal when serving.
• Coconut flakes for topping (optional): Adds a subtle crispiness and reinforces the coconut flavor throughout the dish.

Prep Before You Begin

For the best results in this Strawberry Coconut Chia Pudding Recipe, it’s all about a little planning before assembly. You won’t need an oven or stovetop—just a blender and some fridge time. Prep your ingredients first by chopping the strawberries and measuring everything out to keep your process smooth.

How to Make Strawberry Coconut Chia Pudding Recipe

1. Add the chopped strawberries, coconut milk, maple syrup, and vanilla extract to your blender. Fresh strawberries blend best for that vibrant color and brightness you’ll love.
2. Blend until completely smooth. This creates that silky base which chia seeds will soon thicken. You’ll notice the texture start velvety and fragrant with coconut and berry notes.
3. Pour the mixture into a bowl or a suitable jar, then stir in the chia seeds with a spoon or whisk. Make sure the seeds are well distributed to avoid clumping.
4. Let it sit at room temperature for 5 minutes, then stir again. This pause-and-stir is crucial—it stops those stubborn chia clumps and helps everything gel evenly.
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Expert Tips to Nail It

Small adjustments that make a big difference in texture, timing, and flavor so your Strawberry Coconut Chia Pudding Recipe turns out reliably amazing.

5. Cover and refrigerate for at least 2 hours, preferably overnight. This slow chill allows the chia seeds to swell fully, creating that perfect pudding consistency—lightly crisp yet creamy.
6. Once thickened, give the pudding a good stir to fluff it up and serve with extra fresh strawberries and coconut flakes on top. The contrasts in texture and freshness really elevate the eating experience.

Creative Variations for Strawberry Coconut Chia Pudding Recipe

• Swap strawberries for blueberries or raspberries for a different berry twist.
• Add a tablespoon of cocoa powder into the blender for a chocolate-coconut version.
• Top with toasted almonds or granola for extra crunch on serving day.
• Stir in a little fresh ginger juice with the vanilla for a subtle spicy zing.
• Use almond or oat milk instead of coconut milk for a lighter version.
• Mix in a spoonful of peanut or almond butter for richer protein and flavor depth.

Storage, Freezing & Reheating

• Store leftover pudding in an airtight container in the refrigerator for up to 4 days—perfect for grab-and-go breakfasts.
• Freezing isn’t generally recommended because the chia seeds can change texture, but if you do freeze, thaw overnight in the fridge and stir well before eating.
• This pudding is best served chilled, so reheating isn’t necessary. If you want it warm, gently heat it on the stove while stirring.

Strawberry Coconut Chia Pudding Recipe FAQs

• Can I use frozen strawberries? Absolutely! Frozen berries work well—just thaw them slightly before blending for best texture.
• What if my pudding is too thick or too thin? If too thick, stir in a little more coconut milk to loosen; if too thin, add a bit more chia seeds and refrigerate longer.
• Is maple syrup necessary? It’s optional. If your strawberries are very sweet, you can skip or reduce it to taste.
• Can I prepare this without a blender? You can mash the strawberries well by hand for texture, but the pudding won’t be quite as smooth and velvety.
• How long does it take for chia seeds to gel? It takes about 2 hours minimum, but overnight chilling gives the best texture.

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