A luscious, creamy treat inspired by fresh strawberries and wholesome chia seeds. This plant-based breakfast idea is so pretty - also deeply nourishing and satisfyingly smooth.
In a blender, purée the strawberries and coconut milk until silky smooth.
Add maple syrup, vanilla, and salt, and blend again.
Pour the mixture into a bowl and stir in chia seeds.
Let sit for 5 minutes, then stir again to prevent clumping.
Cover and refrigerate for at least 2 hours or overnight.
Serve chilled, topped with extra strawberries or coconut flakes.
Notes
Tips
Serving Suggestions: Top with fresh berries, a drizzle of maple syrup, or crunchy granola.
Storage: Keeps well in the fridge for up to 4 days – perfect for meal prepping.
Variations:
Swap strawberries for blueberries or mango for a tropical twist.
Add a pinch of cinnamon for a warm, spiced note.
Use oat milk for a nut-free version.
Pro Tip: Stir twice in the first 10 minutes to keep chia seeds evenly distributed.
Frequently Asked Questions: Learn from the eVeganRecipes Community
How do you make strawberry chia pudding thicker? To make your pudding thicker, simply add more chia seeds. The seeds absorb liquid and plump up beautifully. If it’s too thick, add a splash of plant-based milk and stir well. Adjust to your preferred texture – that’s the beauty of this easy vegan recipe!
Can I use frozen strawberries for chia pudding? Absolutely! Frozen strawberries work wonderfully. Just let them thaw slightly before blending, or blitz them straight from frozen for a thicker, smoothie-like base. They’ll give your pudding a lovely chill and a refreshing boost!
Is strawberry chia pudding good for weight loss? Yes, it can be! Chia seeds are full of fibre and protein, which help keep you feeling full. Plus, using fresh strawberries and a touch of natural sweetener keeps it light and satisfying – a perfect plant-based snack.