If you’re looking for something sweet but don’t want the sugar crash or heavy feeling afterward, this strawberry coconut chia seed pudding is my go-to. It’s one of those recipes I make on Sunday and portion out for the week and is perfect for a pre or post workout snack or a little something to satisfy my sweet tooth after dinner.
The creamy coconut base paired with fresh, slightly tangy strawberries gives you a dessert-like experience. Plus, chia seeds pack in fiber, omega-3s, and a bit of plant-based protein to keep you full and energized.
Made with non-dairy ingredients and naturally sweetened, I recommend this recipe to my clients who want something satisfying that still supports their wellness goals. It’s simple, make-ahead friendly, and is a perfect treat.
INGREDIENTS
COCONUT CHIA PUDDING:½ cup chia seeds1 can coconut milk½ cup unsweetened cashew milk or non dairy milk1 tablespoon maple syrup1 teaspoon vanilla extract
STRAWBERRIES:26-30 medium size strawberries (fresh or frozen)2 tablespoons maple syrup1 tablespoons lemon juice
DIRECTIONS
- In a large mixing bowl, combine all the ingredients for the coconut chia pudding. Stir well to mix.
- Stir the mixture every few minutes for the first 10–15 minutes, then place it in the refrigerator to thicken for at least 1 hour.
- In a small saucepan, combine the strawberries, maple syrup, and lemon juice. Heat over medium heat until the strawberries begin to soften and release their juices. Use a fork to mash them gently, leaving some chunks for texture.
- Transfer the strawberry mixture to a glass bowl and refrigerate until cooled.
- To assemble, layer a few spoonfuls of coconut chia pudding in a mason jar, followed by a layer of strawberry purée. Repeat the layers as desired and top with fresh chopped strawberries, nuts, seeds, and coconut flakes.