5 from 5 votesGFVGVDFNSJump to Recipe
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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 😉).
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!
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SAVE SAVED
5 from 5 votes
Prep Time 5 minutes minutesTotal Time 2 hours hours 5 minutes minutes
Servings 5 (~1/2-cup servings)
Course Breakfast, Dessert, SnackCuisine Dairy-Free, Gluten-Free, VeganFreezer Friendly NoDoes it keep? 4-5 Days
IngredientsUS Customary – Metric
- 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*Prep time does not include chilling.
*Nutrition information is a rough estimate calculated without optional ingredients.
Nutrition (1 of 5 servings)
Serving: 1 (1/2-cup) serving Calories: 127 Carbohydrates: 11.9 g Protein: 2.5 g Fat: 8.6 g Saturated Fat: 4.7 g Polyunsaturated Fat: 2.6 g Monounsaturated Fat: 0.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 8 mg Potassium: 155 mg Fiber: 4.3 g Sugar: 4.2 g Vitamin A: 1 IU Vitamin C: 20 mg Calcium: 77 mg Iron: 1.8 mg
Ritter says
I am new to this site and was told about it by a friend. I have cancer, and MUST avoid sugars, and eat a good amount of fiber.
I am looking at the strawberry and cream chia pudding.
I use Almond Milk, is that ok? Could I add my granola to it instead of the chia? Or should I just purchase some of the chia.
I have a no-sugar substitute suggested by my oncologist that I would use instead of any sweeteners. I would use it instead of the maple syrup you suggest. I would probably just leave this as is and refrigerate – and not add anything when serving.
I appreciate this site very much and look forward to investigating additional meals and recipes. Ritter
Thanks so much for sharing, Ritter. Chia seeds are important in the recipe because they hydrate and make a pudding like texture! We hope you enjoy. xo
Laurie Darling says
This is one of those recipe’s you try and wonder how you ever lived without making it? I had some strawberries I needed to use up and mixed with oat milk. Delicious and sooooo easy. I actually used my immersion blender and pudding came out great. This is a keeper for all summer berries! We didn’t use any of the ‘options,’ really didn’t need them but I could see how that would make this extra special.
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