Creamy Strawberry Chia seed Pudding in 5 Minutes

You know those mornings when you need something sweet but don’t want to feel guilty about it? That’s exactly how my love affair with this creamy strawberry chia seed pudding with coconut milk began. It was one of those hectic weeks where I was craving dessert but didn’t have time (or energy) to bake. I threw together chia seeds, coconut milk, and some fresh strawberries I had lying around – and wow, was I shocked at how delicious it turned out!

Now it’s my go-to whenever I want something that feels indulgent but is actually packed with nutrients. The best part? It takes literally five minutes to prepare. Just mix everything together, let it sit in the fridge, and wake up to the creamiest, dreamiest pudding you’ve ever tasted. My kids think it’s dessert, but I know it’s giving them a boost of omega-3s and fiber – which makes this mama very happy!

Why You’ll Love This Creamy Strawberry Chia Seed Pudding with Coconut Milk

Trust me, this isn’t just another chia pudding recipe—it’s the one you’ll actually want to make again and again. Here’s why:

• Five-minute prep – No cooking, no fuss, just mix and chill (perfect for lazy mornings!)
• Creamy dreaminess – Full-fat coconut milk makes it luxuriously thick, like dessert for breakfast
• Naturally vegan – No dairy, no eggs, just plant-based goodness that everyone can enjoy
• Packed with nutrients – Chia seeds give you omega-3s and fiber while strawberries add vitamin C
• Make-ahead magic – Whip it up at night and wake up to a ready-to-eat treat

Seriously, it’s like having your cake and eating it too—except it’s pudding, and it’s actually good for you!

Ingredients for Creamy Strawberry Chia Seed Pudding with Coconut Milk

This pudding comes together with just five simple ingredients – the kind you probably already have in your pantry! Here’s what you’ll need:

• 1/4 cup chia seeds – These tiny powerhouses absorb liquid and create that perfect pudding texture. I always use black chia seeds because they look so pretty with the pink strawberries!
• 1 cup full-fat coconut milk – Don’t skimp here – the full-fat version makes it ultra creamy. Shake the can really well before opening (trust me, I’ve learned this the messy way).
• 1 tbsp honey or maple syrup – My personal trick? Use local honey when you can – it adds the most lovely floral notes that pair beautifully with the strawberries.
• 1/2 cup fresh strawberries, chopped – The juicier the better! I like to chop some small for mixing in and save prettier slices for topping.
• 1/2 tsp vanilla extract – Just a splash really rounds out all the flavors. My grandma would insist on the real stuff, not imitation – and she was right!

See? Nothing fancy required. The magic happens when these simple ingredients come together in your fridge overnight. I always double the recipe because my family gobbles it up so fast!

Equipment You’ll Need

One of the best things about this recipe? You don’t need any fancy gadgets! Here’s what I grab from my kitchen:

• A medium mixing bowl – Nothing special, just something big enough to stir everything together without making a mess (I learned that lesson the hard way!)
• A whisk or fork – Honestly, I usually just use whatever clean utensil is closest – even a spoon works in a pinch
• An airtight container – My favorite is a mason jar because I can shake it up later if needed, but any container with a lid will do

That’s seriously it! No blenders, no special tools – just simple kitchen basics. Sometimes I’ll use a measuring cup if I’m feeling fancy, but even that’s optional. The beauty of this recipe is how effortlessly it comes together with whatever you’ve got on hand.

How to Make Creamy Strawberry Chia Seed Pudding with Coconut Milk

Okay, here’s where the magic happens! I promise this is so easy you’ll wonder why you haven’t been making it every week. Just follow these simple steps and you’ll have the creamiest, dreamiest pudding in no time.

Step 1: Mix the Base Ingredients

Grab your bowl and let’s get started! First, pour in that luscious coconut milk – make sure you’ve shaken the can well first (learned that lesson after a watery disaster once). Add your chia seeds, sweetener, and vanilla. Now here’s my secret: whisk it like you mean it for a full minute! This helps prevent those pesky chia clumps from forming later. The mixture will look thin at first – don’t panic, that’s totally normal!

Step 2: Rest and Stir

Set a timer for 5 minutes – this is crucial! After the first mix, the chia seeds start absorbing liquid but can stick together. When the timer goes off, give it another good stir. You’ll already see it thickening slightly. This second stir breaks up any clumps trying to form – trust me, it makes all the difference in getting that perfect smooth texture.

Step 3: Chill and Set

Cover your bowl (or transfer to jars if you’re feeling fancy) and pop it in the fridge. Now comes the hardest part – waiting! I know it’s tempting to peek, but give it at least 2 hours. Overnight is even better – the chia seeds fully plump up and the flavors meld beautifully. You’ll know it’s ready when it’s thick enough to hold its shape when you tilt the container.

Step 4: Add Strawberries Before Serving

The grand finale! Right before serving, gently fold in most of your chopped strawberries, saving a few pretty pieces for the top. The fresh berries add the perfect juicy burst against the creamy pudding. Sometimes I’ll even drizzle a little extra honey on top if I’m feeling extra indulgent. Now dig in – you’ve earned this delicious, healthy treat!

Tips for the Perfect Creamy Strawberry Chia Seed Pudding with Coconut Milk

After making this pudding more times than I can count (seriously, my family begs for it weekly), I’ve picked up some tricks that take it from good to absolutely irresistible. Here are my can’t-live-without tips:

• Shake that coconut milk can like your life depends on it – The cream separates, and you want all that goodness mixed in. I once skipped this step and ended up with watery pudding – never again!
• Taste as you go with the sweetener – Strawberries vary in sweetness, so I always start with 1 tbsp honey, then add more after the pudding sets if needed. My kids like it sweeter, so I’ll drizzle extra on their portions.
• Chop strawberries small but not tiny – About pea-sized pieces give you bursts of flavor without overwhelming the creamy texture. Save a few pretty slices for garnish!
• Overnight is magic – While 2 hours works, leaving it overnight makes the texture absolutely perfect. The chia seeds fully hydrate, and the flavors meld beautifully.
• Layer it up for meal prep – I love making individual jars with pudding on the bottom, a layer of granola, then fresh berries on top. Just shake before eating!
• Stir halfway if you remember – Not mandatory, but giving it a quick stir after an hour helps distribute the chia seeds evenly.

Oh, and one last thing – don’t be alarmed if it seems too thin at first. Those chia seeds are little miracles that keep thickening up to 24 hours later. Patience pays off with the creamiest pudding you’ve ever tasted!

Ingredient Substitutions and Variations

One of the best things about this recipe is how easily you can switch things up based on what you’ve got on hand or your mood that day! Here are my favorite ways to play with the basic formula:

• Milk swap: Out of coconut milk? Almond milk works beautifully (though it’ll be less creamy). For extra richness, try cashew milk – it’s my secret weapon when I want something indulgent but still dairy-free.
• Berry bonanza: Strawberries not in season? No problem! Blueberries, raspberries, or even mango chunks make fantastic alternatives. Frozen berries work too – just thaw and drain them first so they don’t water down your pudding.
• Sweetener switch: Not a honey fan? Maple syrup gives a lovely caramel note, or you can use agave for a neutral sweetness. For sugar-free, I’ve had great results with monk fruit sweetener – just use about half the amount.
• Flavor boosters: Sometimes I’ll add a pinch of cinnamon or cardamom for warmth, or a teaspoon of lemon zest for brightness. A tablespoon of cocoa powder makes it chocolatey – my kids go crazy for this version!

The beauty of chia pudding is how forgiving it is – once you’ve got the basic chia-to-liquid ratio down (about 1:4), you can get creative with the rest. I’ve even made a tropical version with coconut milk, pineapple, and toasted coconut flakes that tasted like vacation in a jar!

Serving Suggestions

Now for the fun part – turning this simple pudding into something truly special! Here are my favorite ways to serve it that’ll make you feel like you’re at a fancy brunch spot (without any of the work):

• Crunchy granola topping – The contrast of creamy pudding with crispy granola is absolute perfection. I make little parfaits by layering pudding, granola, and extra berries in pretty glasses.
• Nut butter drizzle – A swirl of almond or peanut butter takes this to dessert territory. Warm it slightly so it pours beautifully over the top.
• Extra berries galore – More is more when it comes to strawberries! I love adding a whole pile on top along with a mint leaf for a pop of color.
• Toasted coconut flakes – For that tropical vibe, sprinkle some toasted coconut on top. The nutty flavor pairs so well with the coconut milk base.
• Chocolate shavings – Because let’s be honest – everything’s better with chocolate. Just a few dark chocolate curls make it feel extra decadent.

My kids love making their own “pudding bars” where I set out all the toppings and let them go wild. It’s a healthy breakfast that feels like a treat – what could be better than that?

Storage and Reheating

Here’s the best part about this pudding – it actually gets better as it sits! I always make extra because it keeps beautifully in the fridge. Just pop it in an airtight container (I’m obsessed with using mason jars – they stack nicely and look so cute), and it’ll stay fresh for up to 3 days.

No reheating needed – that’s the beauty of a no-cook recipe! The pudding might thicken a bit more in the fridge, but that’s normal. If it seems too thick when you’re ready to eat, just give it a stir and add a splash of coconut milk or almond milk to loosen it up.

One pro tip: wait to add your fresh strawberries until right before serving. If you mix them in ahead of time, they can release juice and make the pudding a bit watery. I learned this the hard way when my “pink pudding” turned into “soup” overnight! Now I store the pudding and berries separately, then combine them when I’m ready to dig in.

Nutritional Information

Now, I’m no nutritionist, but here’s what I can tell you about why I feel good about eating this pudding (and feeding it to my family): each serving packs a serious nutritional punch while tasting like dessert! Keep in mind these numbers are estimates – your exact counts will vary based on your ingredients (especially the coconut milk brand and how much honey you use).

A single serving gives you about:

• 250 calories (perfect for a satisfying snack or light breakfast)
• 8g fiber (thanks to those amazing chia seeds – that’s nearly a third of your daily needs!)
• 5g plant-based protein (great for keeping you full)
• Vitamin C from the strawberries (hello, immune boost!)
• Healthy fats from the coconut milk (so good for glowing skin)

What really makes me happy? There’s absolutely no refined sugar if you use natural sweeteners. My kids are getting energy that lasts instead of a sugar crash. And because it’s dairy-free and vegan, I can share it with friends who have dietary restrictions. Talk about a win-win!

Of course, if you’re tracking nutrients precisely for health reasons, you’ll want to calculate based on your exact ingredients. But for me? Knowing it’s packed with real, whole-food ingredients is enough to make me reach for seconds without guilt!

Frequently Asked Questions

I get asked about this creamy strawberry chia seed pudding all the time – and I love sharing all the little tips and tricks I’ve learned! Here are the questions that pop up most often:

Can I Use a Different Milk?

Absolutely! While full-fat coconut milk gives that dreamy, rich texture I adore, you’ve got options. Almond milk works well but will give you a lighter pudding – still delicious, just not as creamy. Cashew milk is my favorite substitute because it’s naturally thicker. Regular dairy milk works too if you’re not vegan, though I find it doesn’t thicken quite as well. The key is sticking to that 1:4 chia-to-liquid ratio no matter what milk you choose!

Is This Pudding Kid-Friendly?

Oh my goodness, yes! My kids go crazy for this – they think they’re getting dessert for breakfast. The natural sweetness from the strawberries and honey makes it appealing to little taste buds. I sometimes let them “decorate” their own bowls with extra berries and a sprinkle of granola – it’s like a healthy sundae! For picky eaters, you can blend the strawberries right into the pudding for a smooth pink version that hides any chia seed texture.

Why Didn’t My Pudding Thicken?

Don’t worry – this happens to everyone at least once! Usually it’s one of three things: not enough chia seeds (measure carefully!), not enough chilling time (patience is key!), or the chia seeds were old (they lose their thickening power over time). If your pudding is still runny after a few hours, try stirring in an extra tablespoon of chia seeds and waiting another hour. And remember – always use fresh chia seeds for best results!

Can I Use Frozen Strawberries?

You bet! Frozen strawberries work great – just thaw and drain them first so they don’t make your pudding watery. I actually keep a bag in the freezer for when fresh berries aren’t in season. Pro tip: save the juice that drains off and swirl it into the pudding before serving for an extra burst of strawberry flavor!

How Long Does It Last in the Fridge?

This pudding keeps beautifully for up to 3 days in an airtight container. The chia seeds continue absorbing liquid, so it might get thicker over time – just stir in a splash of milk if needed. I recommend adding fresh strawberries right before eating rather than mixing them in ahead of time (learned that lesson the messy way!). It’s the perfect make-ahead breakfast or snack for busy weeks!

Share Your Creamy Strawberry Chia Seed Pudding with Coconut Milk

Nothing makes me happier than seeing how you put your own spin on this recipe! Did you try it with a different berry? Add some crunchy almond butter on top? Maybe your kids went wild with the toppings? I want to hear all about it!

Snap a photo of your masterpiece and tag me @MyKitchenAdventures on Instagram – I love featuring your creations in my stories! Or leave a comment below telling me how it turned out. Was it creamy enough? Too sweet? Just right? Your feedback helps me create even better recipes for you.

And if you loved it as much as my family does, share the recipe with a friend who needs a little healthy indulgence in their life. Nothing beats that feeling when someone texts you saying “I made your pudding and OMG!” Trust me, it makes my whole day when that happens.

Now go enjoy that pudding – you’ve earned every delicious, creamy bite! And don’t forget to come back and tell me all about it. Happy mixing!

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