Coconut Vanilla Chia Pudding with Fresh Strawberries

Chia pudding is quick, nourishing, and incredibly easy to prepare. This Coconut Vanilla Chia Seed Pudding is made with vanilla almond milk, shredded coconut and fresh strawberries for a naturally sweet, creamy treat. Whisk, chill, and you’re done—about five minutes active time for a snack or breakfast you can make ahead.

I still find it funny that the chia seeds once popularized by chia pets are now a pantry staple. Chia pudding is one of those simple recipes that either clicks for you or it doesn’t. If you enjoy interesting textures, you’ll likely love it. If not, no worries—there are plenty of other easy breakfasts to try.

These tiny seeds transform liquid into a thick, spoonable pudding with minimal effort. I like this Coconut Vanilla version because it’s pretty and straightforward: prepare in jars, top with berries and shredded coconut, and you get a fuss-free, elegant-looking breakfast or snack.

What you need to make this recipe:

• I use vanilla almond milk for extra flavor, which enhances the coconut and vanilla notes. Any milk will work if you don’t have vanilla almond milk.
• Fresh or frozen strawberries are fine—either will give sweetness and color to the pudding.

How to make this recipe:

• Decide how you want the strawberries: mashed into the pudding, stirred in, or placed at the bottom of the jar for a layered look. All options work and add a fresh fruity element.
• Mash the strawberries with maple syrup; if they’re firm or hard to mash, pulse briefly in a food processor or blender until you reach the desired consistency.
• Divide the mashed berries among jars or serving bowls and set aside if layering.

• In a medium bowl, whisk together the vanilla almond milk, shredded coconut, vanilla extract and a pinch of sea salt.
• Add the chia seeds last and whisk immediately and thoroughly to prevent clumps. If any clumps form, keep whisking until the mixture is smooth.
• Either chill the pudding and berries separately or layer the pudding on top of the berries in jars. Refrigerate for at least 4 hours or overnight to let the chia seeds thicken fully.

Notes:

• Avoid clumping by adding the chia seeds last and whisking immediately. If needed, combine the berries and pudding just before serving so you can re-whisk the pudding without mashing the fruit further.
• If you prefer a lighter appearance, white chia seeds will produce a paler pudding compared with black chia seeds.
• If the texture is unfamiliar or off-putting, blend the mixture briefly in a high-powered blender before chilling to create a smoother, creamier consistency.

Other Recipes you might like:

• Banana Chia Pudding
• Strawberry Chia Seed Jam
• Vegan Overnight Oats
• Peanut Butter Chocolate Overnight Oatmeal
• 6 Easy Overnight Oats Recipes
• Cinnamon Roll Breakfast Cookies
• Dairy Free Buttermilk Pancakes

Did you make this recipe? Leave a comment and let me know! I love to see your creations—tag me on social media.

Coconut Vanilla Chia Seed Pudding

By: Lorie Yarro

A simple Coconut Vanilla Chia Seed Pudding made with vanilla almond milk, shredded coconut and strawberries. Whisk, chill, and enjoy a make-ahead breakfast or snack.

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Prep Time: 10 minutes

Total Time: 4 hours 10 minutes

Servings: 3