Strawberry Chia Coconut (Print Version)

A creamy mix of chia seeds, fresh strawberries, and coconut milk perfect for any light meal.

# What You'll Need:

→ Base

01 - 13.5 fl oz light coconut milk
02 - 6 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey, optional
04 - 1 teaspoon pure vanilla extract

→ Strawberry Layer

05 - 8.8 oz fresh strawberries, hulled and chopped, plus extra for garnish
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey, optional

→ Toppings

08 - Sliced fresh strawberries
09 - Toasted coconut flakes
10 - Fresh mint leaves

# Directions:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract. Mix thoroughly to prevent clumping of seeds.
02 - Cover and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to distribute the seeds evenly throughout the mixture.
03 - Combine hulled strawberries, lemon juice, and maple syrup or honey if using in a blender. Process until smooth and uniform.
04 - Once the chia pudding has thickened, stir well to achieve desired consistency.
05 - Layer the strawberry puree and chia pudding alternately in serving glasses or jars, creating distinct visual layers.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves as desired.
07 - Present chilled immediately or refrigerate until ready to serve.

# Expert Tips:

01 -
  • It tastes indulgent while keeping you genuinely satisfied without the sugar crash that leaves you hungry two hours later.
  • Zero cooking involved means you can assemble this while your coffee brews, making mornings feel less chaotic.
  • The texture transforms overnight into something almost impossibly creamy, like pudding you'd find at a fancy café but made at home.
02 -
  • Stirring after 30 minutes is not optional—chia seeds will sink and clump if left alone, creating an uneven texture that feels gritty rather than creamy.
  • Light coconut milk works fine here, but if you find your pudding too thin, full-fat coconut milk makes it richer, or you can simply reduce the liquid by a few tablespoons next time.
03 -
  • Toast your coconut flakes in a dry skillet for two minutes before topping—the heat releases oils and deepens the flavor from mild to almost buttery.
  • Make this in mason jars and you've got portable breakfast that looks intentional enough to eat at your desk without feeling like you're cutting corners.
Go Back