Coconut Vanilla Chia Seed Pudding with Strawberries

Chia pudding is such a simple and delicious recipe to toss together. This Coconut Vanilla Chia Seed Pudding with fresh strawberries, shredded coconut and a few other simple ingredients. As easy as whisk and chill. Only about 5 minute prep for a simple snack or even breakfast!

I still cannot believe I am eating the ch-ch-chia seeds that were all the rage from chia pets back in the day.

Chia puddings are either your thing or they are not. And I get it. I LOVE the texture–I am a texture girl. Not your thing? I won’t take offense.

Chia seeds have been all the rage over the past years and being able to literally whip it all up with some milk and other ingredients and poof–it’s this thick delicious pudding.

I love this recipe for a simple quick and no nonsense make ahead snack or breakfast. Plus, this version is super pretty when you jazz it up in some pretty little jars and berries on top. You feel fancy but with practically zero effort!

What you need to make this recipe:

• I use vanilla almond milk for the extra vanilla flavor–hence the Coconut Vanilla Chia Seed Pudding. If you don’t have vanilla, any milk should work.
• Fresh or frozen strawberries will work fine for this recipe.

How to make this recipe:

• You certainly have several options with the strawberries in this chia pudding. I prefer to put the berry part at the bottom of my jar or bowl and serve it up just like a fruit on the bottom yogurt. Sometimes I just stir it right in or scoop it on top. Your choice! I just think the berries really add to the recipe.
• Mash the strawberries with maple syrup. If the berries are difficult to mash, pulse them a few times in a food processor or blender. (steps 1 and 2)
• Pour into a bowl or the bottom of approximately 3 jars or small serving bowls. Set aside. (step 3)

• In a medium bowl, combine vanilla almond milk, coconut, and vanilla and whisk together. (steps 4 and 5)
• Pour the chia seeds into the milk and quickly whisk very well to combine. If you pour and let it sit for a minute or two, the chia seeds may clump. If this happens, just keep working it as much as possible with the whisk. (steps 6 and 7)
• Chill the berries and chia pudding separately or pour the pudding over the berries and chill. Chill at least about 4 hours or up to overnight before enjoying.

Notes:

• The biggest challenge of this chia seed pudding is making sure it does not get super clumpy. The trick is to add the seeds last and right on top of the milk mixture and whisk it right away. This is the main reason I typically don’t combine the pudding and the berries until before serving. That way if I need to whisk things around a bit more to break it up I am not also torturing the strawberries.
• If the color isn’t appealing to you, you can use white chia seeds instead of black to lighten up the look of the color.
• If you want to try this vanilla chia pudding but the texture freaks you out, you can blend the mixture before chilling in a high powered blender. This will really smooth it out and make it a bit creamier.

Other Recipes you might like:

• Banana Chia Pudding
• Strawberry Chia Seed Jam
• Dark Chocolate + Strawberry Chia Pudding
• Peanut Butter Chocolate Layered Chia Pudding
• 6 Easy Overnight Oats Recipes
• Cinnamon Roll Breakfast Cookies
• Dairy Free Buttermilk Pancakes

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