This Strawberry Chia Pudding recipe is a super simple, healthy, and delicious treat that’s perfect for breakfast, dessert or even an afternoon snack. Made with fresh strawberries, creamy coconut milk, and chia seeds, this recipe comes together in minutes and thickens beautifully in the fridge for a satisfying, naturally sweet pudding. It’s also the perfect no-prep, make ahead brekkie for those days where you need to get going quickly.
Health benefits
The strawberries are a delicious berry with a great antioxidant profile. The coconut milk contains fats which support the immune system, brain, and digestion. Read more about the health benefits of coconut here. The chia seeds are a fibre rich, high protein source of omega-3s and are responsible for the gelatinous consistency. This gluten-free, vegan pudding will keep you full and energised!
Ingredients
For this recipe, you’ll need fresh strawberries, canned coconut milk, chia seeds, and your choice of natural sweetener like honey, maple syrup, or rice malt syrup. A touch of vanilla extract and lime zest adds extra flavour, making this pudding both refreshing and satisfying.
How to make strawberry chia seed pudding
Making strawberry chia pudding is as easy as tossing everything into a blender and giving it a good blitz until smooth. Then, pop it in the fridge for at least 4 hours (or overnight) to let the chia seeds work their magic. If it gets too thick, just stir in a bit of coconut milk or water to loosen it up. With such a short prep time and easy method, anyone can make and enjoy this!
Serving suggestions and how to store
Serve this pudding in a glass, jar or bowl, topped with extra fresh strawberries (or banana), Greek yogurt or a sprinkle of your favourite granola for a bit of crunch. It stores well in an airtight container in the fridge for up to 4-5 days, making it a great make-ahead option for busy mornings or meal prepping. It can also be frozen.
Vary this to suit your dietary needs
If you’re avoiding coconut, swap the coconut milk for almond milk, oat milk, or any dairy alternative. You can also adjust the sweetness to your liking by using more or less syrup or even adding a touch of stevia for a sugar-free option. Feel free to add in vanilla protein powder or some hemp seeds to increase the protein in this chia pudding.
More Chia Pudding recipes HERE.
Ingredients
- 400 g fresh strawberries (approx.) hulled
- 400 ml canned coconut milk
- 85 g rice malt syrup, honey or maple syrup (¼ cup) or more or less to taste
- 1 tsp vanilla -powder, essence or paste
- 100 g chia seeds (½ cup)
- 1 lime/s -zest
Method
- Throw it all in a blender and blend on a very high speed until well mixed. Thermomix 30 seconds, speed 6.
- Refrigerate for 4-24 hours. The longer it is refrigerated, the thicker it becomes.
- If you find it has become too thick, mix through a little more coconut milk or water to thin it out.
- Serve in a glass garnished with fresh strawberries.
Tip
- Some kids (or even adults), don't like the 'tapioca-like' texture of the chia seed. If this is the case just process it for longer or until it smoothes out.
Store
- Store in an airtight container in the fridge.
Variations
Coconut-free
Replace the coconut milk with a nut milk or dairy milk.Boost the protein
Stir through your favourite protein powder. I love using this collagen protein—it’s flavourless, so it works beautifully across all kinds of recipes without altering the taste. You can also add hemp seeds or the Power Booster recipe.I'd love to hear how you enjoyed this delicious chia pudding - post a comment or rate this recipe below.
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The Wholefood Mama says
this recipe looks totally gorgeous Georgia. I’ve been wanting to have a go at making a chia breakfast pudding for a while now. Organic strawberries are hard to come by where I live on the cold Victorian coast…I might give it a go with frozen organic berries that I can buy at my local supermarket.
Georgia Harding says
Hi Nikki, I’ve made a similar one with raspberries and cacao (I call it the cacao berry ripe). I’ll post it in a few weeks but it’s very similar. Yes organic strawberries are gold aren’t they, though I think we fair quite well here in QLD. Though your cherry supply over xmas is amazing. G x
Sally says
Hi Georgia,
I was going to give this a try today as I happened to have almost all of the ingredients at home, but am a bit confused with how many chia seeds to use. If I weigh 1/2 cup of the ones I have, I have about 100g not 20g. Should I go by 20g or the 1/2 cup do you think?
Georgia Harding says
Hi Sally, oops, big conversion error that has definitely escaped me. I will change it to the correct measure now. Thanks for picking that up. G x
Sally says
No worries! I’ve never cooked with Chia seeds, so I couldn’t have even guessed 🙂
Rosanne O'Brien says
Hi G I’ve tryed to buy vanilla powder at Wrays Organics but no luck? Where would I get it from, I’ve been using paste instead in your recipes. Is that ok? X
Georgia Harding says
Yes all vanilla is interchangeable (paste, essence). I did get it originally from Wrays (loving earth brand) but have since bought it in bulk when I place a Santos order (I order all my nuts and seeds from them too). It can be expensive but does yield a much stronger flavour so you can use less (though I’m a huge vanilla lover so I tend to be very heavy handed). G x
Jodie Ticehurst says
Classic Rosie, great minds think alike!
Jodie Ticehurst says
Hey G, I’ve been meaning to ask you, Vanilla Powder (which I found rather expensive for the tiny amount offered) can you use Vanilla Bean Paste instead? This looks like another great breakfast idea for little Miss!
Thanks
Jodie
Georgia Harding says
Yes, see my response to Rosie below – your minds are thinking like! G x
Sally says
Wow! We had this last night and it was absolutely delicious! My husband thought it tasted like cheesecake and we were making plans to layer it in glasses with a crushed macadamia base and some whipped coconut cream on top. A definite keeper!
Georgia Harding says
Glad you enjoyed it. Yes it does make a great pie/ cheese cake topper. I’m planning on posting some ‘basics’ recipes like pie crusts, bases, sauces, dairy free cream etc soon. I think this might help some readers to extend their creativity. G x
Sally O says
OMG, just made these for tonight. So tasty that I’ve eaten half the mixture straight out of the blender before they even made it to the fridge to set! Thanks G x
Katie says
Georgia, I recently bought some brown rice syrup and was reading online some negative comments about it, due to the alarmingly high arsenic residues. Is this just happening in America do you know, or is something to be concerned about in Australia too?
Georgia Harding says
Hi Katie, great question that I am funnily enough, just about to address in a mail out. Yes the Arsenic concern was based on an American inquiry of rice products (whole rice, rice cereal, rice milk etc), not just rice malt (Arsenic is commonly found in many grains).
In response to this controversy, Pure Harvest released this statement:
“The FSANZ standard 1.4.1 permits a level for cereals of 1 mg/kg (ppm) of total arsenic. As can be seen from the test report provided, our rice syrup has a level of <0.040 mg/kg (ppm) of total arsenic (note the less than, this is the detection limit for the specific test used to detect the arsenic in this case, so the actual levels are less than this), so is well below the maximum permitted levels stated in the code. The American FDA do not have any standards set for arsenic in food or beverages, and are in general many years behind Australia and New Zealand in the development and implementation of Food Safety systems.”
I'm happy with this, but ultimately it's your call. This type of alarm is yet another reason to source organics. Good on you for asking the question. I wish more people thought to make educated decisions about their health. G x
Debbie Casey says
Hi Georgia, just made this with mango instead of strawberries. We all loved it- even those who tend not to like chia seeds. Thanks for the recipe!
Georgia Harding says
Great Deb, you’re very welcome G x
Natalie says
Has anyone omitted the lemon or lime essential oil or zest and it still taste ok? 🙂
Georgia Harding says
Yes it is still lovely Natalie without – just a straight out creamy strawberry flavour. Enjoy G x
Hannah says
As my 5yr old gluten free, dairy free, Mr fussy pants ran off into school this morning he called back “thank you for the strawberry pudding in my lunchbox Mummy!” I am beyond excited. Getting good fats into him to replace the dairy has been quite the challenge & Ive tried a couple of other chia puds with no success but blitzing the chia seeds was a great tip and the strawberry flavour was divine. I used frozen strawbs that had been hanging around in the freezer and some natvia sweetened strawberry milk powder just to give it an extra kick for Mr Fuss – I’ll skip it next time but you don’t get second chances with this kid so had to make a good first impression! Thank you Georgia!!
Georgia Harding says
Great news Hannah, so pleased you have found this delicious recipe for your little man. Yes grinding the chia is the only way my not usually fussy daughter will eat them too, G x
Andy says
Hi Georgia, I discovered your site quite recently and have to say that you are an inspiration. I’ve made a few of your recipes now and they have all been huge hits, with my kids and us adults alike! Thank you for so generously sharing. I am continually on the hunt for healthy, easy lunchbox ideas and wondered whether this delicious looking recipe would work. How well does it store? Could I freeze it in Lil Mashies for example? Thanks so much!
Georgia Harding says
Hi Andy, really glad I’m able to inspire you in the kitchen. Yes these are perfect to freeze in little mashies, I do it often and my kids love them. Hope yours like them too, G x
Kerri says
This looks delicious Georgia! I tried your Chia cherry Ripe recipe from your Rise and Shine ebook but my chia seeds did not swell or absorb any liquid. Did I do something wrong or are my chia seeds a bad batch maybe?
Georgia Harding says
Wow, I have never heard of this – they are known for absorbing a huge amount of liquid (17x their volume). I really can’t explain this. I’ve made this 100’s of times personally and the liquid absorbs very quickly. All I can suggest is to try again with a different seed (even if you added a little water to a pinch of them, you should come back to a gelatinous blob). G x
Clare says
I think it is definitely batch of chia seeds, Kerri. I have had this happen. I won’t list the brand but supermarket brand with new recyclable packaging- I dont think is keeping it fresh. Just my theory at this point.
Don’t give up Kerri, try again with good chia seeds!
Melissa says
Hi Georgia. Two questions. Would this work with frozen strawberries? And could I use coconut cream? Thanks!
Georgia Harding says
Yes and yes – both would be fine Melissa G x
Melissa says
This is delicious!!! All the family enjoyed it and Mr 4 asked for me to pack a serve in his lunchbox.
Georgia Harding says
Yay – so glad everyone enjoyed it. It’s great for the lunchbox too! Georgia x
Kate Watts says
Delicious and so easy! Such a winner thank you
Georgia Harding says
Thanks Kate, appreciate the rating too Gx
Hannah says
Hey everyone!
I’m super pumped to try this one out! Im a uni student about to go on placement…any chance i can make these ahead of time and freeze them? And then put it in the fridge the night before i need them?
Do you have any other great student friendly (price + freezer proof), especially for snacks or breakfasts?
Thanks in advance!
Hannah
Georgia Harding says
Hi Hannah, yes you can freeze them for sure. Check out the brekkie recipe here to see if anything suits (the brown rice pudding is a good economical one that you can make ahead) https://wellnourished.com.au/category/recipes/healthy-breakfast-recipes/
For snacks there’s lots of savoury recipes here https://wellnourished.com.au/category/recipes/healthy-savoury-snacks/ and sweet options here https://wellnourished.com.au/category/recipes/sweet/ (cacao rough is easy to make and can be frozen) G x
Lacey says
Hi Georgia,
I made this and it is sooo delicious. Thank you. Just wondering how long it would last please?
Georgia Harding says
So glad you love it, thanks for your feedback and for rating the recipe Lacey. Because of the fresh fruit, a couple of days in the fridge or you could freeze it. Enjoy G x
Lou says
Can you please help us with a mango version? Would you do anything different apart from substituting strawberries? We love the berry one but mangoes are coming into season and id love a little change.
Georgia Harding says
I think a large mango to sub the strawberries would be pretty right Lou. I love mango and coconut milk together and I personally wouldn’t add any sweetener (as mango is so sweet already). I’m inspired to come up with a mango version now so stay tuned. G x
Shurbhi says
I liked the combination of strawberries with the coconut milk and Chia seeds. I found the recipe very mouth watering. Best part of it is, it’s healthy and easy to make.
Georgia Harding says
So glad you enjoyed it Shurbhi, thanks for your feedback G 🙂
Megan says
Don’t usually like chia puddings because of the consistency (I call them frog egg puddings ?) but this is awesome!! So delicious, I’ve told a few of my friends to make it!! I’m loving all your recipes Georgia, thank you for sharing.
Georgia Harding says
Ha ha – you sound like my daughter. It is a lovely flavour combo for sure. I also love my chia berry ripe recipe if you’d like to try another. Thanks for the 5?’s too, Georgia x
Nicolette Brincat says
Can you use frozen strawberries instead of fresh?
Georgia Harding says
Yes, absolutely. Just add an extra tbs of chia as they are generally moister than fresh G x
Andrea says
Just curious what coconut milk is best? Does it matter if you used canned or carton?
I can’t wait to try this!!!
Georgia Harding says
I choose Ayam brand – they don’t water their coconut milk down and I really like the creaminess of the taste more than others. The cans are also BPA free. G x
Leanne says
Can you use frozen strawberries for this recipe?
Georgia Harding says
Yes you can, you may need to slightly increase the chia quantities as frozen are generally juicier G x
Amy says
I didn’t like the taste of chia until I tried this pudding. I like the fact that it is blended, not a fan of the chia seed texture. Really tasty! Have used with frozen raspberries also. Thanks for converting me!
Georgia Harding says
So glad you loved it Amy. Yes I often blend chia, I like the texture better too G x
Emma says
Hello,
Does this freeze well?
Georgia Harding says
Yes it will G x
Anne Stewart says
A hit with me as well as little miss two 🙂
Georgia Harding says
Ah fabulous, I love this flavour combo too G x
Janet says
I was so keen to try this recipe, as it sounded delicious, got great reviews and I love the idea of just throwing all the ingredients in the Thermomix and 30 secs later, it’s all done!
The hardest part was leaving it in the fridge to set until I could try it!
I topped it with coconut yogurt, berries and home made granola and it was yummy – you really would not know that there were chia seeds in there. Great idea to blitz it …. thanks Georgia, another great recipe from Well Nourished.
Well Nourished Team says
Hi Janet, so glad to hear you loved this recipe, it is super delicious (and easy)!