Strawberry Chia Seed Pudding Recipe

Bursting with sweet strawberry and creamy coconut, this easy vegan chia seed pudding recipe makes a great snack, dessert, or addition to a healthy breakfast.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Strawberry Chia Pudding, Strawberry Chia Pudding Recipe, Strawberry Coconut Chia Pudding

Prep Time 10

Cook Time 0

Chill Time: 2

Servings servings

Calories 260kcal

Author Faith Gorsky

Ingredients

Strawberry Puree:

16 ounces fresh strawberries washed, hulled, and halved if very large
2 teaspoons granulated white sugar or sweetener of choice (I used a keto sugar alternative; see Notes)

Strawberry Coconut Chia Seed Pudding:

1 cup strawberry puree
1 cup full-fat canned coconut milk
6 tablespoons chia seeds
1 1/2 teaspoons pure vanilla extract
1 tablespoon granulated white sugar or sweetener of choice (I used a keto sugar alternative; see Notes)
1/16 teaspoon salt

Other:

2/3 cup strawberry puree this is the rest of the puree after using 1 cup puree to make the pudding
2 tablespoons unsweetened coconut flakes optional (for topping)
4 fresh strawberries optional (for topping)

US Customary - Metric

Instructions

Make the strawberry puree. Add the prepared berries and sweetener of choice to a blender or food processor and puree until smooth.
Make the chia pudding. Add the strawberry puree, coconut milk, chia seeds, vanilla extract, sweetener, and salt to a large bowl and whisk to combine. Cover and chill until thickened, at least 2 hours, but up to 8 hours (you can stir it periodically, but you don't have to). (TIP: Keep the remaining strawberry puree (about 2/3 cup) in a separate bowl and store it covered in the fridge so we can layer it with the chia pudding once the pudding is thickened.)
Assemble the parfaits. Add a slightly scant 1 tablespoon of strawberry puree to the bottom of 4 individual glasses. Add a generous dollop of chia pudding, then a slightly scant 1 tablespoon of strawberry puree, followed by another generous dollop of chia pudding, and lastly drizzle the remaining strawberry puree on top.
Garnish and serve (or store). If desired, garnish each with a fresh strawberry and 1/2 tablespoon unsweetened coconut flakes. Serve, or cover and store in the fridge for up to 5 days.

Notes

Sweetener: Instead of regular granulated white sugar, you can use a keto sugar alternative or any granulated sweetener you like (I used Pyure stevia packets; each packet is as sweet as 2 teaspoons of sugar).
Storage: Store covered in the fridge for up to 5 days.
Nutrition Information: The nutritional information for this recipe was calculated using a keto sweetener. If you use regular sugar, it increases the calories to about 291 kcal per serving and it increases the total carbohydrates to about 27 grams per serving (with 18 grams net carbs per serving).
Net carbs (using keto sweetener): 11 grams per serving (1/4 of recipe).

Nutrition