Pin My neighbor stopped by on a Tuesday morning with a container of the most beautiful strawberries I'd ever seen, and I had no idea what to do with them beyond the usual jam-making routine. She mentioned this chia seed pudding she'd been making, and within an hour we were layering fruit and creamy coconut goodness into glasses like we were plating dessert. The simplicity of it struck me—no cooking, just patience and a blender, and somehow you end up with something that feels fancy enough for company but honest enough for a quiet breakfast.
I brought this to a potluck once, skeptical that anyone would choose a pudding over the warm casseroles and baked goods covering the table. Three people asked for the recipe before I'd even finished eating mine, and one admitted she'd been trying to cut back on dairy without feeling deprived. That's when I realized this wasn't just breakfast—it was permission to eat something wholesome and enjoy it.
Ingredients
- Light coconut milk (400 ml): The creamy foundation that doesn't need dairy to taste luxurious; light versions prevent the pudding from becoming too heavy, though full-fat works beautifully if you prefer a richer texture.
- Chia seeds (6 tbsp): These tiny seeds absorb liquid and swell into that signature pudding consistency, plus they add protein and fiber that actually keep you full.
- Maple syrup or honey (2 tbsp, optional): Just enough sweetness to balance the strawberries without overshadowing them; taste as you go because strawberry sweetness varies wildly depending on the season.
- Pure vanilla extract (1 tsp): A small amount that deepens the creaminess and makes the whole thing taste more refined than it has any right to be.
- Fresh strawberries (250 g): Hull them yourself if possible—the difference in flavor between pre-hulled and fresh-hulled is real, and you'll taste it in every layer.
- Lemon juice (1 tbsp): This brightens the strawberry puree and prevents it from tasting one-note; it's the secret that makes people ask what the ingredient is.
- Toppings (sliced strawberries, toasted coconut flakes, fresh mint): These aren't just decoration—they add textural contrast and freshness that transforms a simple pudding into something memorable.
Instructions
- Mix the base into silence:
- Whisk the coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract together in a medium bowl until you don't see any seed clumps floating around. The mixture should look fairly uniform, not like seeds are hiding in corners waiting to form gelatinous pockets.
- Let time do the work:
- Cover the bowl and slide it into the refrigerator for at least 4 hours—overnight is ideal because the seeds will have fully absorbed the liquid and softened into that creamy, tapioca-like texture. Stir once after 30 minutes to redistribute any seeds that want to sink to the bottom.
- Turn strawberries into silk:
- While the pudding chills, blend the hulled strawberries with lemon juice and maple syrup or honey if using until completely smooth and pourable. Taste it before moving on; if it tastes a bit sharp, add a touch more syrup, and if it's too sweet, squeeze in more lemon.
- Finish the pudding:
- When the chia pudding has thickened to a spoonable consistency, give it a thorough stir to loosen it slightly and make it easier to layer. If it feels too thick, whisk in a splash of coconut milk or water until it reaches the texture you want.
- Layer with intention:
- Pour a spoonful of the strawberry puree into the bottom of a glass or jar, then add a layer of chia pudding, then more puree, finishing with pudding on top. The alternating colors look beautiful, and each spoonful gives you both textures at once.
- Dress it up:
- Top each serving with sliced strawberries, a scatter of toasted coconut flakes for crunch, and a few fresh mint leaves if you have them. Serve immediately, straight from the fridge, cold and ready to eat.
Pin My daughter, who usually pushes vegetables around her plate with suspicion, asked if she could make her own pudding parfait one morning, and I realized she was eating chia seeds without even thinking about it. That's the moment this recipe stopped being about being healthy and started being about the quiet pleasure of creating something yourself that actually nourishes you.
Why Chia Seeds Are Quietly Genius
The magic of chia seeds lies in their ability to absorb liquid without losing flavor—they become translucent and pillowy, creating a pudding texture that feels indulgent despite being loaded with fiber and omega-3s. I used to think they were a fad until I realized they're just a very patient ingredient that does exactly what you ask of them, every time. Once you understand how they work, you start seeing them as a foundation for all sorts of breakfasts.
The Coconut Milk Question
Light coconut milk exists in that sweet spot where you get creaminess without the heaviness that full-fat versions bring, though both work depending on your mood and dietary goals. I've made this with both, and lighter milk creates something you could eat every day without feeling like you've overdone it, while full-fat makes a richer dessert that feels more indulgent. The choice comes down to what you're in the mood for and how much time you want to spend thinking about lunch.
Making It Your Own
This recipe is genuinely flexible once you understand the ratio—the base is really just about balancing chia seeds to liquid until you get the consistency you want, and the strawberry layer is there because strawberries are beautiful, but raspberries or blueberries work just as well. I've made versions with blackberries that felt sophisticated, and versions with just fresh berries on top instead of a puree that tasted lighter and more summery. The toppings matter more than you'd think; toasted coconut flakes add crunch, fresh mint adds brightness, and edible flowers make it feel like a celebration without requiring any real effort.
- Experiment with different berries or even stone fruits to keep breakfast from feeling repetitive.
- Toast your own coconut flakes in a dry pan for 3 minutes—the difference between store-bought and homemade toasted is worth the small effort.
- Keep this in mason jars and you've got grab-and-go breakfasts for four mornings without any morning cooking.
Pin This pudding became the recipe I reach for when I want to feel taken care of without taking care of anything complicated. It sits in my refrigerator like a promise—patient, creamy, and ready whenever I am.
Recipe Q&A
- → How long does the pudding need to set?
The chia pudding requires at least 4 hours in the refrigerator to thicken properly. For best results, let it chill overnight. The seeds absorb the liquid and create that signature creamy, pudding-like texture.
- → Can I use other plant milks instead of coconut?
Absolutely! While coconut milk adds richness and creaminess, you can substitute with almond, cashew, or oat milk. Note that the final texture may be slightly less thick, so consider adding an extra tablespoon of chia seeds.
- → Is this suitable for meal prep?
Perfectly suited! Prepare the base and strawberry puree separately, then store in airtight containers. The pudding keeps well refrigerated for up to 3 days. Layer just before serving to maintain the beautiful presentation.
- → Can I make it sugar-free?
Yes! Simply omit the maple syrup or honey from both the base and strawberry layer. The ripe strawberries provide natural sweetness, and the coconut milk adds a subtle sweetness of its own.
- → What other fruits work well?
Raspberries, blueberries, mango, or peach purees all create delicious variations. Each fruit brings its own nutritional benefits and flavor profile. Feel free to mix and match based on what's in season.