5 Minute Strawberry Coconut Chia Seed Pudding Joy

Oh my goodness, are you tired of rushing out the door with nothing healthy to eat? I totally get it. Mornings are chaos, right? That’s why I live and breathe recipes that are pretty much done before I even hit the snooze button the next day. This **Strawberry Coconut Chia Seed Pudding** is my personal savior!

Seriously, this is the easiest, brightest, most customizable recipe you’ll ever find for chia pudding. I make a whole batch on Sunday night, and boom—breakfast plans are sorted for the week. It’s so refreshing and that hint of coconut with fresh strawberries just tastes like sunshine.

It’s super simple, relies on just a few pantry staples, and requires zero actual cooking. If you want a vegan breakfast that actually keeps you full until lunchtime, stick with me. You absolutely need this incredibly easy chia seed pudding cup situation in your life!

Why This Strawberry Coconut Chia Seed Pudding is Your New Favorite Breakfast

Honestly, this recipe hits every single checkmark for a perfect make-ahead meal. It’s so satisfying without feeling heavy, which is exactly what I need before a busy morning. Plus, who has time to cook before 8 AM? Not me!

What makes this Strawberry Coconut Chia Seed Pudding so amazing isn’t just the taste—though that’s incredible—it’s how simple it is to fit into any diet or schedule. Trust me, once you try it, you’ll be amazed at the nutritional punch packed into such a ridiculously easy dish.

• It’s totally Vegan! No dairy drama here, just creamy coconut goodness.
• Absolutely No-Bake required. You mix it, stash it, and forget it until morning.
• The prep time is laughable—we’re talking about 5 minutes of actual work.
• It’s packed with High Fiber thanks to those little chia seeds, which means you stay full effortlessly!

If you’re already into prepping healthy grab-and-go breakfasts, make sure you check out my tips for making extra power chia seed pudding cups—you won’t regret it!

Gathering Ingredients for the Perfect Strawberry Coconut Chia Seed Pudding

Okay, let’s talk about what you need. This is why I call it my five-minute marvel—you only need five core things, and chances are you’ve got most of them already! The whole prep time flies by in about five minutes, but you do have to hang tight for at least four hours for the chilling part. That’s the hard work done by your fridge, not you!

The absolute non-negotiable secret weapon here is the full-fat coconut milk. Don’t try to sneak in the light stuff; it just won’t give you that thick, luxurious, melt-in-your-mouth texture we’re aiming for. It’s the richness that makes this taste like a tropical treat rather than just seeds floating in liquid.

If you’re stuck on alternatives for other recipes in your life, I have a whole breakdown on buttermilk substitutions, but for this one, stick to the plan!

Ingredient Breakdown and Preparation Notes

Here is the precise list. Pay attention to how you chop those berries!

• 1/4 cup chia seeds (The little thickeners!)
• 1 cup full-fat coconut milk (Creamy, creamy, creamy!)
• 1 tablespoon maple syrup or sweetener of choice (Taste test later, but start here.)
• 1/2 teaspoon vanilla extract (Just a little warmth.)
• 1 cup fresh strawberries, sliced or chopped (Make sure they are nice and fresh!)

See? That’s it! If you like it sweeter, go ahead and add another teaspoon of maple syrup, but I always wait until the end because the strawberries change the flavor profile a bit once they release their juices. We’ll fine-tune that later!

Step-by-Step Instructions for Making Strawberry Coconut Chia Seed Pudding

This preparation is deceptively quick, but the success of your pudding hinges on a little bit of patience—especially the stirring! If you skip the stirring tricks, you end up with a big, sad clump of chia seeds stuck together at the bottom of your jar. Nobody wants that. We’re aiming for perfectly suspended seeds giving us that wonderful creamy texture.

It’s really worth taking a few extra seconds to get this part right; it’s the difference between a perfectly smooth pudding and a disappointing lump. For more general tips on getting things right in the kitchen, you might find my baking tips page helpful, even though this doesn’t involve an oven!

Mixing the Base for Your Strawberry Coconut Chia Seed Pudding

First things first, grab a jar or a nice bowl—whatever you plan to chill it in! Toss in your chia seeds, that glorious full-fat coconut milk, your maple syrup (or whatever you’re using to sweeten it up), and that splash of vanilla extract. Now, you need to stir this vigorously. Really get in there and mix it up so everything is combined for about a minute.

Here’s the expert move: Let that mixture sit totally still for about five minutes. This lets the outer layer of the seeds start to gel. After those five minutes are up, stir it again—super important! This second stir breaks up any little clumps that thought they could sneak past you during the first mix. That’s the secret to a smooth pudding, promise!

Chilling and Finishing the Strawberry Coconut Chia Seed Pudding

Once you’ve done your double-stir, cover the container tight. Pop it into the fridge. You need to let it chill for a minimum of four hours, but honestly? Overnight is always better. That’s when the seeds fully absorb the liquid and the pudding gets that fantastic creamy set.

When you pull it out in the morning, give it one last stir. If you find it’s gotten *too* thick—which happens if your seeds were extra thirsty—just splash in a tiny bit more coconut milk and stir until it loosens up just right. Finally, top generously with your beautiful sliced or chopped fresh strawberries. That’s your delicious, healthy breakfast ready to go!

Expert Tips for the Best Strawberry Coconut Chia Seed Pudding Texture

Getting the texture right is what takes this from “okay” to “I need this every day.” Remember that four-hour minimum is just the starting line; the overnight set is truly where the magic happens. If you let it sit longer, say 12 hours, the structure gets incredibly dense and rich. I always use single-serving mason jars, the 8 or 12-ounce size, because it makes the setting process so even across the whole batch. No weird thick spots in the middle of a giant bowl!

Don’t panic if your pudding is way past firm when you wake up. It happens, especially if you used slightly more chia seeds than I did. That’s where our little adjustment trick comes in handy, keeping things creamy, not brick-like.

Adjusting Consistency and Sweetness in Your Strawberry Coconut Chia Seed Pudding

If you check your pudding after chilling and it seems too dense—like spoon-worthy cement, not luxurious pudding—don’t freak out! Just stir in a little splash of extra coconut milk. I mean tiny amounts, maybe a tablespoon at a time, until it loosens up to that perfect, pourable, but still thick consistency.

When it comes to sweetness, always remember you can adjust the maple syrup to your taste. I’m not a huge sugar person, so one tablespoon works great for me with the strawberries. But if you like things sweeter, or if your strawberries are a little tart that week, feel free to stir in a bit more sweetener when you do your final morning stir. It’s your breakfast, make it suit *you*!

Creative Variations for Your Strawberry Coconut Chia Seed Pudding

While the classic Strawberry Coconut Chia Seed Pudding is perfect exactly as written, sometimes I like to spice things up a little bit during meal prep rotations. It keeps things interesting! You only need tiny additions to totally transform the flavor profile, and it still takes less than five minutes to mix up before the long chill time.

One of my favorite spins, especially when I’ve run out of fresh berries, is to use frozen ones. If you use frozen strawberries, just let them thaw slightly first so they don’t lower the temperature of the milk too much overnight. Or, you know, you can layer them in! That makes for a really pretty presentation when you pull the lid off the jar.

If I’m eating this post-workout, I always sneak in some vanilla or unflavored protein powder right when I do that initial mix. Makes it super filling! You can also swap that vanilla extract for a little bit of almond extract—the nutty flavor goes surprisingly well with coconut.

For a richer chocolatey twist (because, why not?), check out how I use coconut in my coconut chocolate chip cookies—you can borrow some of that rich flavor profile and slightly reduce the maple syrup if you drop in a teaspoon of unsweetened cocoa powder here!

How to Store and Keep Your Strawberry Coconut Chia Seed Pudding Fresh

Keeping this fresh is super simple, which is another huge win for meal prepping! You must store your pudding in a tightly sealed container—a mason jar with a good lid works best—and keep it right in the refrigerator. It keeps wonderfully for about three to four days. I find the texture is best on days one and two, but it’s still perfectly good on day three.

If you know you won’t eat it all right away, try this trick: store the base pudding mixed but leave out the fresh strawberries. Keep the chopped berries in a separate little container. Add the fruit right before you eat it. This keeps the berries from getting totally mushy and releasing too much water into your perfectly set pudding!

Frequently Asked Questions About Strawberry Coconut Chia Seed Pudding

I figured you might have a few questions floating around, especially if this is your first time making chia pudding! It’s such a versatile recipe, but texture and substitutions always come up. I’ve tried to answer the biggest ones coming in from the comments section down below.

If you’re looking for more easy vegan breakfast ideas, there are tons more quick fixes on my breakfast category page!

Can I make Strawberry Coconut Chia Seed Pudding without coconut milk?

Oh, you totally can, but I have to give you a heads-up: the texture changes! Coconut milk is thick because of the high fat content, and that’s what gives it that rich, yogurt-like consistency we love. If you use regular almond milk or skim milk, it will set up fine, but it’ll be much runnier and less satisfying. For a creamy substitute, try using cashew milk or even oat milk—they tend to be a bit thicker naturally. Just know it won’t taste quite as tropical!

How long does it take for the Strawberry Coconut Chia Seed Pudding to set?

This is where patience pays off! You need a minimum of four hours, but honestly, that’s just enough time for the seeds to start doing their gelling thing. If you want that really thick, scoopable texture where the spoon stands up slightly on its own, you absolutely need to let it chill overnight. I think the flavors also blend so much better when they sit for 8 to 12 hours. Don’t rush this step!

Is this Strawberry Coconut Chia Seed Pudding recipe suitable for meal prepping?

Yes! This recipe was practically invented for meal prepping. It’s one of the best make-ahead breakfasts out there. What I do is make one big batch or portion it out into four small sealed jars right after I do that second stir. Keep them covered in the fridge. Since the ingredients are so stable, they are perfect for grabbing straight from the fridge on busy weekday mornings right up until day three or four!

Nutritional Snapshot of This Strawberry Coconut Chia Seed Pudding

Now, I always say that when you’re making something this wonderfully easy and wholesome, you don’t need to obsess over the numbers, but it’s nice to know you’re eating something that’s actually going to fuel your day!

Being a vegan, no-bake treat, the numbers here look fantastic, especially for a breakfast that keeps you satisfied. These values are based on the exact recipe amounts I gave you—using maple syrup and full-fat coconut milk, as specified.

Just a quick note, though: Since we are using fresh fruit and different brands of coconut milk can vary wildly in fat content, these are great *estimates*. If you swap your sweetener or use almond milk instead, you’ll definitely see these figures shift a bit!

• Serving Size: 1 serving
• Calories: Around 350
• Sugar: 18g (Remember, a lot of this comes naturally from the strawberries and the maple syrup you add!)
• Fat: 25g (Mostly the good stuff from the coconut fat!)
• Carbohydrates: 30g
• Fiber: Wow, 15g! That’s the chia seeds doing the heavy lifting.
• Protein: 7g
• Cholesterol: 0 (Naturally!)

See? Fantastic fuel for a busy morning without any post-breakfast slump. It’s proof that healthy eating doesn’t have to be complicated or tasteless!

Share Your Delicious Strawberry Coconut Chia Seed Pudding Creations

I am so excited for you to try this! Seriously, once you master the double-stir rule, this Strawberry Coconut Chia Seed Pudding becomes part of your regular weekly rotation. It’s just too easy and healthy to pass up for a quick vegan breakfast.

I truly want to know what you think! Did you use the full tablespoon of maple syrup, or did you cut it back? Did you sprinkle on some toasted coconut flakes as a topping, or stick to that sweet fresh strawberry crown? Don’t be shy!

Please take a second to rate this recipe right here on the page—remember, it makes one perfect serving, so judge it based on that! And if you made any tweaks or fantastic variations, drop them in the comments below so we can all share ideas. I’m always looking for new ways to keep my breakfast exciting.

If you have any burning questions that weren’t covered in the FAQ section, you can always jump over to my contact page if you need to get in touch directly. Happy pudding making!

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