Strawberry Chia Pudding with Coconut Milk is my go to fix for those mornings when I want something sweet and cozy, but I also want it to actually keep me full. If you have ever stood in front of the fridge thinking, I want breakfast, but I do not want to cook, this one is for you. I started making it during a busy week, and it turned into a habit because it is basically breakfast that makes itself while you sleep. And if you are also the kind of person who likes options you can grab and go, I keep a little list of ideas like these tasty travel friendly smoothie options for the days I want to drink my breakfast instead. But when I want a spoon and something creamy, this pudding wins. 
Why you’ll love this recipe
I am not exaggerating when I say this is one of the easiest healthy-ish treats I make all year. It tastes like a dessert, but it works as breakfast, snack, or even a light evening bite when you want something sweet.
Here is why I keep coming back to it:
- No cooking needed, just stir and chill.
- Creamy coconut milk makes it feel rich, even if you use a lighter canned coconut milk.
- Strawberries give it that bright, fresh flavor that makes you feel like you are doing something nice for yourself.
- It is easy to adjust for sweetness, dairy free needs, and even picky eaters.
- You can make a few jars at once, so future you is very happy.
I also love that it pairs so well with other strawberry breakfasts. If you are on a strawberry kick, this delicious strawberry acai breakfast smoothie is another fun option when you want something cold and blended.
How to make coconut chia pudding
This is the part where I tell you the truth: the hardest step is remembering to make it the night before. Once you get into the routine, it is almost automatic.
Ingredients and what I actually use
I will give you the basic version, then you can riff on it based on what you have.
- 1 cup coconut milk (from a can for extra creamy, or carton coconut milk for lighter)
- 3 tablespoons chia seeds
- 1 to 2 teaspoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- Pinch of salt (tiny, but it makes the flavor pop)
- 1 cup strawberries (fresh or thawed frozen), plus extra for topping
- Optional toppings: shredded coconut, sliced almonds, granola, a squeeze of lime
Step by step directions (no stress)
1) Mash or blend your strawberries. If I am feeling lazy, I just mash them with a fork and leave little chunks. If I want it smoother, I blend them quickly.
2) In a jar or bowl, stir coconut milk, chia seeds, vanilla, sweetener, and salt. Stir well for a full minute so the chia does not clump.
3) Stir in the strawberries, or layer them if you want it pretty. Both ways taste great.
4) Let it sit for 10 minutes, then stir again. This second stir is the trick for a smooth pudding texture.
5) Cover and chill at least 2 hours, but overnight is best.
In the morning, I top it with extra strawberries and whatever crunch I have around. If you are short on kitchen tools, you might like this practical guide on blend smoothies without a high speed blender. It is handy when you want a quick strawberry puree but you are not working with fancy equipment.
What are chia seeds and their health benefits?
Chia seeds are tiny, but they do a lot. When they soak in liquid, they swell up and turn gel-like, which is what gives pudding that thick spoonable texture. They are pretty neutral in flavor, so they take on whatever you mix them with, like coconut milk and strawberries.
Here is the simple health scoop, in normal human terms:
Fiber: Chia seeds are packed with fiber, which can help you feel full longer and keep your digestion moving along.
Omega 3 fats: They contain plant based omega 3s, which many people try to include for heart health support.
Protein: Not a steak level of protein, of course, but it adds up, especially paired with toppings like nuts or yogurt.
Minerals: They have minerals like calcium and magnesium, which is a nice bonus when you are building a balanced breakfast.
One little note from my own experience: if you are new to chia, start with a normal portion and drink water during the day. They are fiber rich, and your body may need a minute to adjust.
“I tried your Strawberry Chia Pudding with Coconut Milk for meal prep and I seriously cannot stop making it. It tastes like strawberry ice cream for breakfast, and it keeps me full until lunch.”
Best chia to liquid ratio
This is where most chia pudding problems come from. Too much liquid and it is soup. Too many chia seeds and it turns into a weird gel brick.
My sweet spot for Strawberry Chia Pudding with Coconut Milk is:
3 tablespoons chia seeds to 1 cup liquid
That gives you a thick but creamy pudding after chilling. If you want it thicker, go up to 3 and a half tablespoons. If you want it more like a drinkable pudding, use 2 and a half tablespoons.
Also, coconut milk can vary a lot. Canned coconut milk is thicker and sometimes separates. That is normal. Just shake the can or whisk it before measuring. If it still separates in the fridge, just stir your jar in the morning and it will come back together.
Make ahead breakfast ideas
This recipe is basically made for meal prep. I like to prep two or three jars at a time, and then I do different toppings so I do not get bored.
Here are a few easy make ahead ideas that pair perfectly with Strawberry Chia Pudding with Coconut Milk:
- Strawberry on strawberry: add extra sliced berries and a spoon of strawberry jam.
- Tropical vibe: top with pineapple chunks and toasted coconut.
- PB and jelly feel: swirl in a spoon of peanut butter and add strawberries.
- Crunch factor: add granola right before eating so it stays crisp.
- Protein boost: add Greek yogurt on top if you eat dairy, or a thick plant yogurt if you do not.
If you are in full strawberry mode, I also keep things like this deliciously simple strawberry banana smoothie recipe in rotation for a quick snack. And when I want something fun for a warm afternoon, I make this refreshingly simple homemade strawberry lemonade recipe and call it a little treat.
Storage tips from my own fridge: keep it in a sealed jar, and it stays good about 3 to 4 days. If you are adding bananas or crunchy toppings, do those right before eating. Strawberries hold up pretty well, especially if they are mixed in.
Common Questions
Can I use frozen strawberries?
Yes. Thaw them first, then mash or blend. Frozen berries can be a little more watery, so if your pudding seems loose, add an extra half tablespoon chia seeds.
Do I have to use canned coconut milk?
Nope. Canned makes it richer, carton coconut milk makes it lighter. Both work. If you want extra creamy without going full canned, you can do half canned and half carton.
Why is my chia pudding clumpy?
Usually it needs a better stir at the start. Stir for a full minute, wait 10 minutes, then stir again. That second stir makes a huge difference.
How do I make it sweeter without adding a lot of sugar?
Use very ripe strawberries, add a splash more vanilla, or mix in a mashed banana. A little maple syrup is fine too, but you do not need much.
Can I blend the whole thing?
Yes, if you want a smoother texture. Blend coconut milk, strawberries, and chia seeds, then chill. It sets up slightly differently, but it is still delicious.
A sweet little wrap up (and you should totally try it)
If you want a breakfast that feels like dessert but still supports your day, Strawberry Chia Pudding with Coconut Milk is such a good one to keep in your fridge. It is quick to prep, easy to customize, and honestly just calming to eat, especially on a busy morning. If you want another version to compare flavors and ratios, check out Strawberry Coconut Chia Pudding – Eat With Clarity for more inspiration. Make a jar tonight, and tomorrow morning you will be very glad you did. 
Strawberry Chia Pudding with Coconut Milk
- Total Time: 130 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
A quick and easy no-cook breakfast option that is creamy, sweet, and satisfying, perfect for meal prep.
Ingredients
- 1 cup coconut milk (canned or carton)
- 3 tablespoons chia seeds
- 1 to 2 teaspoons maple syrup or honey (optional)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup strawberries (fresh or thawed frozen), plus extra for topping
- Optional toppings: shredded coconut, sliced almonds, granola, a squeeze of lime
Instructions
- Mash or blend strawberries as desired.
- In a jar or bowl, stir coconut milk, chia seeds, vanilla, sweetener, and salt for a full minute.
- Stir in strawberries or layer them for presentation.
- Let it sit for 10 minutes and stir again.
- Cover and chill for at least 2 hours, preferably overnight.
Notes
Store in a sealed jar in the fridge for 3 to 4 days. Add toppings right before eating to maintain crunch.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg