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To make this delicious pudding, gather the following ingredients: - 1 cup coconut milk (canned or carton) - 1/2 cup almond milk (or any milk of your choice) - 1/4 cup chia seeds - 2 tablespoons maple syrup (or honey) - 1 teaspoon vanilla extract - 1 cup fresh strawberries, diced - Toasted coconut flakes for garnish These ingredients work together to create a creamy and tasty treat. Coconut milk gives a rich flavor. Almond milk adds lightness. Chia seeds create a fun texture and are super healthy. Sweeteners like maple syrup or honey enhance the taste. You can swap some ingredients for others you prefer. Here are a few suggestions: - Use oat milk or soy milk in place of almond milk. - Replace maple syrup with agave nectar or stevia for a lower-calorie option. - Fresh berries like blueberries or raspberries can replace strawberries. These swaps can make the pudding match your taste or dietary needs. Feel free to be creative! Chia seeds are small but mighty. They pack many health benefits: - High in fiber, which helps digestion. - Rich in omega-3 fatty acids, good for heart health. - Full of protein, making you feel full longer. - Contain calcium, important for strong bones. Adding chia seeds to your diet is a simple way to boost nutrition. They are easy to use and add to many recipes. Enjoy the creamy goodness of this pudding while getting a healthy dose of nutrients! {{ingredient_image_1}} To start, gather your ingredients. You need 1 cup of coconut milk and 1/2 cup of almond milk. Pour both into a medium mixing bowl. Whisk until they blend well. Next, add 1/4 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract. Mix thoroughly, so the chia seeds spread evenly. Let this mixture sit for about 5 minutes. This waiting time helps the chia seeds absorb the liquid. After 5 minutes, stir again to break up any clumps. Cover the bowl and put it in the fridge. Let it chill for at least 4 hours or overnight. This step is key for a pudding-like texture. When your pudding is ready, it’s time to layer it with strawberries. First, take fresh strawberries and dice them into small pieces. You want about 1 cup of diced strawberries. In clear serving glasses, start with a layer of chia pudding. Then add a layer of strawberries. Repeat this until you reach the top. This creates a beautiful and colorful dish. For a nice touch, sprinkle toasted coconut flakes on top. They add a great crunch and flavor. To get the perfect pudding texture, follow these steps closely. Make sure the chia seeds are well mixed from the start. If they clump together, you won’t get that smooth texture. The chilling time is also important. The longer you let it sit, the thicker it gets. I recommend letting it sit overnight. This gives you a creamy and rich pudding. After chilling, stir the pudding one last time before serving. This will help keep it nice and smooth. When making strawberry coconut chia pudding, avoid adding too much liquid. If you do, the pudding will be too runny. Use the right ratio of chia seeds to liquid. Stick to 1/4 cup of chia seeds for every 1 1/2 cups of milk. Next, make sure to stir your mixture well. This helps break up clumps of chia seeds. Letting it sit without stirring can lead to a lumpy texture. Lastly, don’t skip the refrigeration step. If you don’t chill it long enough, the chia seeds won’t absorb the liquid fully. To boost flavor, try adding a pinch of sea salt. This small addition enhances the sweetness of the maple syrup. You can also add a splash of coconut extract for a stronger coconut taste. For texture, layer fresh strawberries between the pudding layers. This adds a nice crunch and freshness to every bite. Toasted coconut flakes on top provide a delightful crunch. They bring in a nutty flavor that pairs well with the sweetness of the pudding. You can serve this pudding in small cups or jars. This makes it easy for guests to enjoy. Consider pairing it with a dollop of yogurt for creaminess. Greek yogurt works well for extra protein. Fresh mint leaves also add a bright touch to the dish. If you want more fruit, serve it alongside banana slices or blueberries. These additions create a colorful and tasty breakfast or dessert. Pro Tips Chia Seed Quality: Ensure your chia seeds are fresh and within their expiration date for the best texture and flavor. Sweetness Adjustment: Taste the mixture before refrigerating and adjust the sweetness based on your preference, adding more maple syrup or honey if desired. Layering Technique: For visually appealing layers, use a piping bag or spoon to carefully layer the pudding and strawberries in your serving glasses. Garnish Variations: Experiment with different toppings like nuts, seeds, or other fruits to customize your chia pudding to your liking. {{image_2}} You can easily make this pudding dairy-free and vegan. Use only coconut milk or almond milk. Both options work great. You can skip honey and use maple syrup instead. This keeps it plant-based and sweet. Want to mix it up? Add some cocoa powder for a chocolate twist. You can also stir in a spoonful of nut butter for creaminess. Try adding vanilla or almond extract for extra flavor. Fresh fruits like blueberries or bananas can bring more taste. You can change the fruit with the seasons. In spring, use fresh strawberries. In summer, try peaches or mangoes. Fall is perfect for apples and cinnamon. In winter, pomegranate seeds add a nice touch. These changes keep your pudding exciting all year. Store your strawberry coconut chia pudding in an airtight container. This keeps it fresh and tasty. Place it in the fridge right after making it. Always use a clean spoon when serving. This helps prevent bacteria from getting in. If you want to make it ahead, this pudding is great for meal prep. When stored properly, chia pudding lasts up to five days in the fridge. Its creamy texture stays good for days. However, the strawberries may lose their freshness after a couple of days. If you notice any odd smells or changes in color, it’s best to discard it. You can freeze chia pudding, but it may change the texture. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Stir well before serving to mix the texture back together. Enjoy your creamy treat! Yes, you can use different types of milk. Almond milk works well. You can also try oat milk, soy milk, or even cow's milk. Each milk gives a unique taste and texture. Experiment and find your favorite. If you want to swap maple syrup, honey is a great choice. Agave nectar is another good option. You can also use a sugar substitute if you prefer. Just remember, each sweetener may change the flavor a bit. You will know the chia pudding is set when it is thick and creamy. After chilling, the seeds will expand. They should not float freely in the liquid. Stir it before serving to check the texture. If it looks pudding-like, you are ready to enjoy! This blog post covered how to make strawberry coconut chia pudding. We discussed ingredients, the preparation process, and tips to avoid mistakes. You learned how to layer flavors and achieve a great texture. I shared variations, storage tips, and answered common questions. Chia pudding is fun and easy to customize. You can enjoy it all year round, and it’s great for your health. Remember, adjusting the ingredients can lead to exciting new flavors! Enjoy your pudding adventure!

Strawberry Coconut Chia Pudding

A delicious and healthy pudding made with coconut milk, almond milk, chia seeds, and fresh strawberries.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine Vegan
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 cup coconut milk (canned or carton)
  • 0.5 cup almond milk (or any milk of your choice)
  • 0.25 cup chia seeds
  • 2 tablespoons maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced
  • to taste toasted coconut flakes for garnish

Instructions
 

  • In a medium mixing bowl, combine the coconut milk and almond milk, whisking until well blended.
  • Stir in the chia seeds, maple syrup, and vanilla extract. Mix thoroughly to ensure the chia seeds are evenly distributed.
  • Let the mixture sit for about 5 minutes. After this time, give it another good stir to prevent clumping.
  • Cover the bowl and refrigerate the mixture for at least 4 hours, or overnight for the best results. The chia seeds will expand and create a pudding-like texture.
  • Once the pudding has set, remove it from the fridge and give it a good stir.
  • In serving glasses, layer the hydrated chia pudding with diced fresh strawberries, creating beautiful layers.
  • Top with toasted coconut flakes for added crunch and flavor.

Notes

For best results, refrigerate overnight.
Keyword chia pudding, healthy snack, vegan dessert