Friends, welcome to a land where you can float on strawberry dream clouds all day long. This chia pudding is next-level but still ultra simple (5 ingredients!). Just blend strawberries into your favorite milk, sweeten to taste, add chia seeds, and chilllllll.
The result is a heavenly, fiber-rich snack or breakfast that tastes just like strawberries and cream but more sophisticated — mmmmmm. Let us show you how it’s done!
This EASY strawberry chia pudding begins with making a super creamy, rich, naturally sweetened strawberry milk! Simply blend fresh strawberries with vanilla extract and canned light coconut milk (or another creamy milk you enjoy). Then sweeten to taste with maple syrup (or another liquid sweetener such as agave, or even stevia if it’s a flavor you’re used to)!
Then it’s time to add your chia seeds and pulse them just a few times. The goal is to combine them with the milk, not break apart the seeds, so it really takes just a few pulses.
Next, you’ll transfer the mixture to a bowl or other container (individual jars work well if making for meal prep or a party) and let the chia do it’s thang! After a few hours, it will be thick thanks to the chia seeds absorbing the liquid.
Dreamy, creamy chia pudding awaits! If you’re feeling fancy, layering with strawberry compote and yogurt or coconut whipped cream is extra amazing (and beautiful). And fresh strawberries and crushed graham crackers really take it to the next level!
We hope you LOVE this chia pudding! It’s:
Rich
Strawberry-infused
Cloud-like
Ultra creamy
Perfectly sweet
Easy to make
& SO delicious!
Whether enjoying as a make-ahead breakfast, quick snack, or healthier dessert, you can’t go wrong! We also highly recommend serving in clear glass jars at spring and summer gatherings to wow all your friends (and help them get their fiber in 😉).
More Chia Pudding Recipes
- Chocolate Chia Seed Pudding
- Strawberry Matcha Chia Pudding
- Peanut Butter and Jelly Chia Pudding
- Creamy Mocha Chia Pudding
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Strawberries & Cream Chia Pudding
Ingredients
- 1 (14-oz) can light coconut milk (choose a smooth, creamy brand // or sub other creamy milk of choice // 1 can yields ~1 ¾ cups or 400 ml)
- 1 cup roughly chopped fresh strawberries (or sub thawed frozen)
- 1/2 tsp vanilla extract
- 1-3 Tbsp maple syrup (or sub other sweetener of choice to taste)
- 1/3 cup chia seeds
FOR SERVING optional
- Yogurt of choice
- Coconut whipped cream
- Strawberry compote or fresh strawberries
- Crushed graham crackers (vegan and gluten-free as needed)
Instructions
- To a high-speed blender, add coconut milk (or other milk of choice), strawberries, vanilla extract, and the lesser amount of sweetener and blend on high until no strawberry bits remain.
- Taste and adjust sweetness as needed. Then add chia seeds and pulse a few times to combine, scraping down sides as needed.
- Transfer to a sealable container or bowl and chill in the refrigerator for at least 2-4 hours; ideally overnight. It will thicken and set the longer it chills. If the chia seeds aren't evenly distributing, you can give it another stir after ~30 minutes.
- Serve as is or with a scoop of your favorite yogurt or coconut whipped cream, strawberry compote, and/or crushed graham crackers or granola for an elevated experience.
- Leftovers keep in the refrigerator up to 4-5 days. Not ideal for freezing, but could possibly work as little popsicles. Enjoy!
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Rebecca says
SO delicious and beautiful, especially swirled with strawberry compote! I made several jars and enjoyed over a few days. I used cashew milk instead of coconut milk and also added a few drops of stevia to sweeten without adding more than the 1 Tbsp of maple syrup.
Sounds lovely! We’re so glad you enjoyed it, Rebecca! Thanks so much for the lovely review!
Gina says
This was really delicious and easy to make. I feel like it’s a great healthy snack but would be easy to dress up as a dessert too. : )
We’re so glad you enjoyed it, Gina! Thanks so much for the lovely review. Next time would you mind sharing a star-rating with your review? It’s super helpful to us and other readers. Thanks so much again! xo
Mia T (Australia) says
This was delicious! I used oat milk instead of coconut milk. I added some cinnamon as well. This will be my new healthy go-to breakfast instead of toast!
We’re so glad you enjoyed it, Mia! Thanks so much for the lovely review and for sharing your modifications. xo
Caryn Shore-Genack says
I have a container of frozen raspberry puree that I think would be perfect! Any ideas how to increase the protein content?
Yum! That sounds incredible, Caryn! You could try adding some protein powder. You might need to add a bit more milk to account for the extra dry ingredients.