This strawberry coconut chia pudding is a simple, delicious breakfast or dessert that’s ready in minutes and perfect for meal prep.
Made with just a handful of ingredients, chia pudding has a texture similar to tapioca pudding with tiny, soft seeds that add a unique bite.
Why You'll Love This Recipe
- This pudding offers impressive health benefits! Chia seeds are packed with fiber, omega-3s, and antioxidants, while strawberries provide vitamins and a touch of sweetness.
- Quick and easy recipe for meal prep
- Stays good in the fridge up to 5 days and freezes well.
Important Ingredient Notes
You only need 6 simple ingredients to make this strawberry coconut chia pudding, and many of them can be substituted for what you have on hand or need for dietary restrictions.
- Vegan - use dairy-free yogurt in place of the cottage cheese. You can use vanilla, strawberry, coconut, or any other flavor you think will taste good.
- Sugar Free - use a sugar-free sweetener such as monk fruit, or omit the sweetener altogether if you want.
- No Coconut - If you can't do coconut, use another milk with a similar consistency. We recommend a homemade cashew milk, full-fat oat milk (such as Oatly), or whole milk. Use white sugar, honey, or maple syrup in place of the coconut sugar.
Pro Tips
- Before refrigerating, let the chia pudding sit for 10 minutes, then give it a quick stir. This prevents the chia seeds from clumping together.
- Chia pudding thickens as it sits, so add a splash of your favorite milk when you pull it out of the fridge.
Change it Up!
- Holy Basil - Celeste tried this recipe using holy basil seeds in place of the chia seeds and it worked great. Holy basil seeds are gaining popularity because of its many health benefits including being an adaptogen
- Fruit Swap - Try swapping mango or different berries for the strawberries!
More Recipes You'll Love
Try some of other tried-and-true recipes from the Taste Test Tribe kitchen:
Strawberry Coconut Chia Pudding (Vegan Option)
Ingredients
- 1 ⅔ cup coconut milk (full-fat canned)
- ⅓ cup cottage cheese (full-fat)
- ¼ cup chia seeds
- 1 tablespoon ground flax seeds
- 1 tablespoon coconut sugar (to taste. Use any sweetener you like)
- 1 cup strawberries (use fresh, or thawed from frozen)
- 1 teaspoon vanilla extract (optional)
Instructions
- In a blender, lightly blend coconut milk, cottage cheese, chia seeds, ground flaxseed, vanilla, sweetener, and strawberries (don’t blend too long – keep some texture in the strawberries).
- Pour into individual cups
- Refrigerate 4 hours or overnight.
- Top with whipped cream, toasted coconut, and/ or fresh berries
Notes
Nutrition
FAQ
Chia pudding is mostly made of chia seeds, which have an impressive list of benefits including lowering cholesterol levels, supporting digestive health and glucose levels, and reducing inflammation
Source: Harvard Health
Yes, you can eat chia pudding every day as long as it’s part of a balanced diet. Chia seeds are high in fiber, protein, omega-3 fatty acids, and antioxidants, making them a nutritious choice.
However, because of their high fiber content, some people may experience digestive discomfort if they consume too much too quickly. Starting with small amounts and drinking plenty of water can help.
As with any food, moderation is key.
Stacie says
Easy to make, taste was amazing and my guests loved it!