Description
A refreshing and healthy Strawberry Chia Pudding made with fresh strawberries, creamy coconut milk, Greek yogurt, and sweetened naturally with maple syrup. This no-cook, easy-to-make pudding sets overnight for a perfect breakfast or snack rich in fiber, protein, and antioxidants.
Ingredients
Main Ingredients
- 1½ cups fresh strawberries, roughly chopped and tops removed (or frozen)
- 1 cup canned coconut milk
- 1 cup Greek yogurt
- 1 teaspoon vanilla extract
- 3 to 4 tablespoons maple syrup
- ½ to ⅓ cup chia seeds
Instructions
- Blend Ingredients: Add the strawberries, coconut milk, Greek yogurt, vanilla extract, maple syrup, and chia seeds into a blender or food processor. Blend until completely smooth and well combined.
- Initial Setting: Pour the blended mixture into a container and place it in the refrigerator for 5 to 10 minutes. Then, remove and give it a thorough second stir to ensure the chia seeds do not clump together.
- Chill Thoroughly: Return the mixture to the refrigerator and allow it to set completely for at least two hours or preferably overnight, so the chia seeds absorb the liquid and create a pudding-like texture.
- Serve: Before serving, give the pudding a good stir and add your favorite toppings such as fresh berries, nuts, or a drizzle of additional maple syrup.
Notes
- For a smoother texture, blend the chia seeds thoroughly but be cautious not to overblend to maintain some seed texture.
- Maple syrup quantity can be adjusted based on preferred sweetness.
- Use full-fat canned coconut milk for creamier pudding.
- Chia pudding will thicken more as it chills; if too thick, stir in a little extra coconut milk before serving.
- This pudding can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
