Name: Vegan Strawberry Coconut Milk Chia Seed Pudding Recipe
Prep time: 10 min
Total time: 4 h 10 min
Cuisine: Vegan
Ingredients: 1 cup fresh strawberries, hulled and chopped; 1 cup coconut milk (carton preferred for lighter texture); 1/4 cup chia seeds; 1-2 tablespoons maple syrup or preferred sweetener (optional); 1/2 teaspoon vanilla extract (optional)

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Introduction

Looking for a tasty, easy way to enjoy a sweet treat? This vegan strawberry chia seed pudding with coconut milk combines fresh strawberries, creamy coconut milk, and nutritious chia seeds for a delicious and healthy snack. It’s naturally sweet, dairy-free, and perfect for any time of day.

The image shows a clear glass jar filled with three layers of pink chia pudding with visible seeds throughout, topped with two halves of bright red sliced strawberries placed neatly on the surface. The jar sits on a white marbled surface with scattered chia seeds near a silver spoon on the left side and a partially visible strawberry on the right. The background is softly blurred to keep focus on the jar. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup fresh strawberries, hulled and sliced
1 cup coconut milk (carton, not canned, for a lighter texture)
3 tablespoons chia seeds
1 tablespoon maple syrup or preferred sweetener (optional)
1/2 teaspoon vanilla extract (optional)

Instructions

Step 1: In a blender, combine the strawberries, coconut milk, maple syrup, and vanilla extract. Blend until smooth.
Step 2: Pour the mixture into a bowl or jar and stir in the chia seeds thoroughly to avoid clumps.
Step 3: Cover and refrigerate for at least 4 hours or overnight to allow the pudding to thicken.
Step 4: Before serving, stir the pudding well. Add fresh strawberries or your favorite toppings if desired.

Tips & Variations

Use frozen strawberries if fresh ones are not available; just thaw slightly before blending.
For a creamier pudding, use full-fat canned coconut milk instead of carton variety.
Add a pinch of cinnamon or a splash of almond milk for extra flavor and creaminess.
If you don’t have a blender, mash the strawberries by hand and whisk thoroughly with the other ingredients for a chunkier texture.

Storage

Store the chia seed pudding in an airtight container in the refrigerator for up to 4 days. Stir well before serving. This pudding can be eaten cold or at room temperature for best flavor and texture.

How to Serve

A clear glass cup filled with a light pink chia pudding that has visible small chia seeds spread evenly throughout. On top, there is a layer of white coconut milk with sliced fresh strawberries placed over it, showing bright red and juicy textures with their seeds visible. The glass is set on a white marbled surface, and the focus is close up, capturing the smooth pudding and fresh fruit details clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned coconut milk instead of carton coconut milk?

Yes, you can use canned coconut milk, which will make the pudding richer and creamier. Just give it a good stir before using, and you might want to reduce or skip any added sweetener since canned coconut milk can be naturally sweeter.

How long does chia pudding with coconut milk last in the fridge?

It generally stays fresh for up to 4 days when stored in a sealed container. Be sure to give it a good stir each time before eating as the pudding can thicken over time.