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Strawberry Chia Pudding

October 9, 2013 | After School Snacks, Breakfast, No-bake Sweets

Strawberry Chia pudding

This is a delicious, healthy mousse like chia pudding. It takes minutes to make and is nutritious enough for breakfast, but tastes decadent enough for dessert. It’s 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 high protein source of Omega 3 fats and are responsible for the gelatinous consistency.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Strawberry Chia Pudding

Prep 5 minutes
Total 4 hours 5 minutes
Serves: 4
Strawberry Chia pudding
ADD TO FAVORITESADDED TO FAVORITES
4.8 from 10 votes
This zesty, delicious strawberry chia pudding has such lovely balance of flavours and it's so simple to make. 

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
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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.
 

I'd love to hear how you enjoyed this delicious chia pudding - post a comment or rate this recipe below.

Share the goodness!

Category: After School Snacks, Breakfast, No-bake Sweets Tags: afterschoolsnack, breakfast, chia, coconutfree, cornfree, dairyfree, dessert, eggfree, garlicfree, glutenfree, grainfree, legumefree, lowsugar, lunchbox, nutfree, onionfree, pudding, seafoodfree, sesamefree, snack, soyfree, strawberry, thermomix, treat, vegan, vegetarian, wheatfree, yeastfree

Reader Interactions

53 Comments

Post a comment
  1. 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.

    October 9, 2013
    Reply
    • 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

      October 9, 2013
      Reply
  2. 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?

    October 9, 2013
    Reply
    • 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

      October 9, 2013
      Reply
      • Sally says

        No worries! I’ve never cooked with Chia seeds, so I couldn’t have even guessed 🙂

        October 9, 2013
        Reply
  3. 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

    October 9, 2013
    Reply
    • 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

      October 10, 2013
      Reply
    • Jodie Ticehurst says

      Classic Rosie, great minds think alike!

      October 11, 2013
      Reply
  4. 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

    October 9, 2013
    Reply
    • Georgia Harding says

      Yes, see my response to Rosie below – your minds are thinking like! G x

      October 10, 2013
      Reply
  5. 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!

    October 10, 2013
    Reply
    • 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

      October 10, 2013
      Reply
  6. 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

    October 10, 2013
    Reply
  7. 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?

    October 11, 2013
    Reply
    • 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

      October 11, 2013
      Reply
  8. 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!

    February 22, 2015
    Reply
    • Georgia Harding says

      Great Deb, you’re very welcome G x

      February 22, 2015
      Reply
  9. Natalie says

    Has anyone omitted the lemon or lime essential oil or zest and it still taste ok? 🙂

    March 1, 2015
    Reply
  10. Georgia Harding says

    Yes it is still lovely Natalie without – just a straight out creamy strawberry flavour. Enjoy G x

    March 1, 2015
    Reply
  11. 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!!

    March 12, 2015
    Reply
    • 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

      March 12, 2015
      Reply
  12. 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!

    March 12, 2015
    Reply
    • 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

      March 12, 2015
      Reply
  13. 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?

    June 6, 2015
    Reply
    • 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

      June 7, 2015
      Reply
  14. Melissa says

    Hi Georgia. Two questions. Would this work with frozen strawberries? And could I use coconut cream? Thanks!

    May 31, 2018
    Reply
    • Georgia Harding says

      Yes and yes – both would be fine Melissa G x

      June 1, 2018
      Reply
      • Melissa says

        5 stars
        This is delicious!!! All the family enjoyed it and Mr 4 asked for me to pack a serve in his lunchbox.

        November 25, 2018
        Reply
        • Georgia Harding says

          Yay – so glad everyone enjoyed it. It’s great for the lunchbox too! Georgia x

          November 26, 2018
          Reply
  15. Kate Watts says

    5 stars
    Delicious and so easy! Such a winner thank you

    August 5, 2018
    Reply
    • Georgia Harding says

      Thanks Kate, appreciate the rating too Gx

      August 9, 2018
      Reply
  16. 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

    August 23, 2018
    Reply
    • 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

      August 27, 2018
      Reply
  17. Lacey says

    5 stars
    Hi Georgia,
    I made this and it is sooo delicious. Thank you. Just wondering how long it would last please?

    August 31, 2018
    Reply
    • 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

      August 31, 2018
      Reply
  18. Lou says

    5 stars
    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.

    October 22, 2018
    Reply
    • 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

      October 23, 2018
      Reply
  19. Shurbhi says

    4 stars
    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.

    October 24, 2018
    Reply
    • Georgia Harding says

      So glad you enjoyed it Shurbhi, thanks for your feedback G 🙂

      October 25, 2018
      Reply
  20. Megan says

    5 stars
    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.

    March 28, 2019
    Reply
    • 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

      April 3, 2019
      Reply
  21. Nicolette Brincat says

    Can you use frozen strawberries instead of fresh?

    July 24, 2019
    Reply
    • Georgia Harding says

      Yes, absolutely. Just add an extra tbs of chia as they are generally moister than fresh G x

      July 28, 2019
      Reply
  22. 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!!!

    October 27, 2019
    Reply
    • 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

      October 28, 2019
      Reply
  23. Leanne says

    Can you use frozen strawberries for this recipe?

    February 3, 2020
    Reply
    • Georgia Harding says

      Yes you can, you may need to slightly increase the chia quantities as frozen are generally juicier G x

      February 5, 2020
      Reply
  24. Amy says

    5 stars
    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!

    May 30, 2020
    Reply
    • Georgia Harding says

      So glad you loved it Amy. Yes I often blend chia, I like the texture better too G x

      June 1, 2020
      Reply
  25. Emma says

    Hello,
    Does this freeze well?

    June 14, 2020
    Reply
    • Georgia Harding says

      Yes it will G x

      June 15, 2020
      Reply
  26. Anne Stewart says

    5 stars
    A hit with me as well as little miss two 🙂

    March 24, 2021
    Reply
    • Georgia Harding says

      Ah fabulous, I love this flavour combo too G x

      March 24, 2021
      Reply

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