Save I discovered chia pudding by accident on a sweltering summer afternoon when my fridge felt like a sauna and I couldn't face turning on the stove. A friend mentioned she just threw seeds and coconut milk together the night before, and suddenly breakfast was waiting for her in the morning—no cooking required. The first time I made it, I was skeptical that tiny seeds could transform into something so luxuriously creamy, but after one spoonful of that cool, pudding-like texture topped with fresh strawberries, I became a believer. Now it's my go-to when I want something that feels indulgent but actually nourishes me.
I made a batch of this for my sister after she mentioned struggling with finding filling breakfasts that didn't leave her feeling sluggish. When she came back the next week asking for the recipe, I realized how rarely my cooking actually gets requested—that moment made me understand the power of something simple done well. She's been making it every Sunday since, and now her kids ask for the "strawberry jam pudding" on their own.
Ingredients
- Light coconut milk (400 ml): The foundation that creates that silky texture; I use light because full-fat can be overwhelming, though full-fat works beautifully if you prefer richness or need thickness.
- Chia seeds (6 tbsp): These absorb liquid and expand, thickening the mixture into pudding while adding fiber and omega-3s that keep you satisfied for hours.
- Maple syrup or honey (2 tbsp for base, optional): Just enough sweetness to round out the flavors without making it candy-like; I often reduce this amount because strawberries bring their own natural sweetness.
- Pure vanilla extract (1 tsp): Adds a subtle warmth that makes the whole bowl taste more refined than its simple ingredient list suggests.
- Fresh strawberries (250 g, hulled and chopped): Ripe, fragrant ones make the difference between average and actually memorable; I taste one before committing to the whole batch.
- Lemon juice (1 tbsp): Cuts through richness and brightens the strawberry flavor, preventing it from tasting flat or one-dimensional.
- Toasted coconut flakes and fresh mint (for topping): These aren't just decoration—the toasted coconut adds crunch and depth, while mint brings freshness that makes every spoonful feel lighter.
Instructions
- Mix the base:
- Whisk coconut milk, chia seeds, sweetener if using, and vanilla in a medium bowl until everything is combined and no clumps of seeds are hiding at the bottom. This first minute matters because clumped seeds won't hydrate evenly.
- Chill with a mid-way stir:
- Cover and refrigerate for at least 4 hours or overnight, stirring once after about 30 minutes so the seeds distribute evenly and thicken uniformly. This one stir prevents a layer of separated liquid on top.
- Make the strawberry layer:
- While the pudding chills, puree your chopped strawberries with lemon juice and optional sweetener until completely smooth—no chunks left behind. Taste it and adjust lemon or sweetness to your preference; this is your moment to personalize the flavor.
- Stir and taste:
- Once the pudding has set, give it a good stir to loosen it up slightly and incorporate any separated liquid back in. Check the consistency and add a splash more coconut milk if it feels too thick for your preference.
- Layer and assemble:
- Spoon alternating layers of strawberry puree and chia pudding into glasses or jars, starting and ending with whichever looks prettier to you. The visual contrast is half the appeal here.
- Top and chill until serving:
- Add sliced strawberries, a sprinkle of toasted coconut flakes, and fresh mint leaves right before serving so they stay crisp and bright. Serve cold straight from the fridge.
Save There's something quietly satisfying about preparing breakfast the night before and knowing tomorrow morning will start easy. My partner has taken to making this on Sunday evenings, and we've developed this little ritual of choosing which berries look best at the market and debating whether we're adding mint this time. It's become less about nutrition and more about taking care of ourselves in the simplest way possible.
The Magic of Overnight Preparation
One of my favorite aspects of this recipe is that it works backward from how we usually cook—instead of heat transforming ingredients, time does the work. The chia seeds slowly absorb the coconut milk and swell into something almost gel-like, creating texture through patience rather than temperature. This means you can actually make it in a hurry the night before and have a restaurant-quality breakfast waiting without any morning stress.
Flavor Balance and Strawberry Selection
The secret to this tasting genuinely delicious rather than healthy-tasting is the way strawberries and lemon juice work together. Strawberries alone can sometimes feel bland or one-dimensional, but even a small amount of lemon juice wakes them up and makes them taste more like themselves. I've learned to choose berries that are bright red all the way through and smell strongly of strawberry at the stem—those are the ones that actually have flavor.
Storage, Variations, and Making It Your Own
This pudding actually tastes better after sitting for a day, which sounds counterintuitive but somehow the flavors settle and deepen. I've made it with raspberries when strawberries weren't at their best, and with blueberries when I wanted something less tart. The formula stays the same—whatever berries you choose, the lemon juice and chia base create the framework that makes them shine.
- This keeps refrigerated for up to three days, though I rarely have leftovers once my household discovers it's in the fridge.
- If you prefer thicker pudding, use full-fat coconut milk or reduce the total liquid slightly, or simply let it sit a few extra hours.
- For a completely sugar-free version, omit the sweeteners and rely on very ripe berries, or use a sweetener you prefer if you need that taste.
Save This recipe proved to me that the best food doesn't have to be complicated or time-intensive—sometimes it's just about choosing good ingredients and giving them time to become something greater together. Every bowl feels like a small act of kindness toward yourself.
Recipe FAQ
- → How long should I chill the chia pudding?
Refrigerate the base mixture for at least 4 hours or overnight to achieve the perfect pudding consistency. Stirring once after 30 minutes helps distribute the seeds evenly.
- → Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well for the puree layer. Thaw them completely before blending and adjust the sweetener as needed since frozen fruit may be slightly less sweet.
- → Is this suitable for meal prep?
Absolutely. This pudding keeps well refrigerated for up to 3 days. Prepare the base and strawberry puree in advance, then layer when ready to serve for the best texture.
- → How can I make this thicker?
Use full-fat coconut milk instead of light, or reduce the amount slightly. The chia seeds naturally thicken the mixture, but extending the chilling time also helps achieve a denser consistency.
- → What other fruits work in this layered pudding?
Raspberries, blueberries, or mango create delicious variations. Simply swap the strawberries in the puree layer while keeping the creamy coconut chia base the same.
- → Can I make this without sweetener?
Yes. The natural sweetness from ripe strawberries and coconut milk may be enough. Taste both the base and puree before adding any maple syrup or honey.