Aztec warriors ran on chia alone for 24 hours—the seeds absorb 10 times their weight in liquid, creating this pudding's thickness overnight.
Strawberry Chia Pudding
Dive into a delightful bowl of strawberry chia pudding that's bursting with flavor and creamy goodness! Made with fresh strawberries, nutrient-packed chia seeds, and a splash of almond milk, this easy breakfast option is perfect for busy mornings or a fruity snack anytime. Whip it up in minutes and let it chill for a refreshing treat that’s as nourishing as it is delicious!
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
The Story
Chia seeds were Aztec warrior fuel in 16th-century Mexico, prized for sustained energy during battle marches, while coconut milk pudding traces back to Southeast Asian street vendors in 1800s Thailand—smash them together and you've got a breakfast that's basically a Mesoamerican-Pacific Rim peace treaty, proving that two civilizations separated by an entire ocean both figured out how to turn tiny seeds and tropical cream into something worth waking up for.
Regional Twist
In Oaxaca, Mexico, cooks swap plain maple syrup for local piloncillo sugar and stir in a crack of cinnamon alongside the coconut milk, turning this into something closer to a chia-based horchata pudding that nods to pre-Columbian breakfast traditions.
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup canned coconut milk (240 ml)
- 1–2 tbsp maple syrup (or honey) (15 ml)optionalhoney
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1 pinch of salt
📦Other(2)
- 1/4 cup chia seeds (60 ml)
- 1 and 1/2 cup fresh strawberries (360 ml)
Nutrition (per serving)
Calories
203
Protein
3g
Carbs
15g
Fat
15g
👨🍳 Instructions
- 1
In a blender, combine coconut milk, strawberries, maple syrup, vanilla, and salt. Blend until smooth.
- 2
In a large bowl, add strawberry milk and chia seeds. Whisk together until combined.
- 3
Cover chia pudding and chill in the refrigerator overnight (or at least 4 hours). After, whisk together once more. If you’d like to thin the consistency, feel free to add an extra splash of milk.
- 4
Serve chia pudding with toppings of your choice, like fresh fruit, yogurt, or granola. Enjoy!
💡 Pro Tips
- ✓Blend strawberries with coconut milk at a 1:1 ratio by weight (not volume) to achieve optimal puree consistency, as strawberries contain 91% water and will thin the coconut cream's 13% fat content.ingredient1:1 weight ratio
- ✓Chill the pudding for a minimum of 8 hours (not just 4) because chia seeds require this time to fully hydrate and release their mucilage polysaccharides, which thicken the mixture from 15% to 45% viscosity.timing8 hours minimum
- ✓Whisk immediately after adding chia seeds to the strawberry mixture to prevent clumping—chia seeds gel within 2-3 minutes as their outer layer absorbs liquid, trapping air pockets that create uneven texture if not dispersed.techniqueWhisk within 2-3 minutes
- ✓Use a 1:4 ratio of chia seeds to liquid (by weight: 50g chia to 200g coconut milk + strawberry puree) rather than eyeballing, since chia absorbs 10-12x its weight in liquid—too many seeds create a grainy paste instead of creamy pudding.ingredient1:4 chia-to-liquid ratio
- ✓Stir the pudding once more before serving after overnight refrigeration because chia seeds continue absorbing liquid and will sink, creating a liquid layer on top that needs redistribution for even mouthfeel.timingStir before serving
Share this recipe
Prep
15
min
Cook
0
min
Serves
4
people
Level
beginner
Share this recipe
Aztec warriors ran on chia alone for 24 hours—the seeds absorb 10 times their weight in liquid, creating this pudding's thickness overnight.
Strawberry Chia Pudding
Dive into a delightful bowl of strawberry chia pudding that's bursting with flavor and creamy goodness! Made with fresh strawberries, nutrient-packed chia seeds, and a splash of almond milk, this easy breakfast option is perfect for busy mornings or a fruity snack anytime. Whip it up in minutes and let it chill for a refreshing treat that’s as nourishing as it is delicious!
The Story
Chia seeds were Aztec warrior fuel in 16th-century Mexico, prized for sustained energy during battle marches, while coconut milk pudding traces back to Southeast Asian street vendors in 1800s Thailand—smash them together and you've got a breakfast that's basically a Mesoamerican-Pacific Rim peace treaty, proving that two civilizations separated by an entire ocean both figured out how to turn tiny seeds and tropical cream into something worth waking up for.
Regional Twist
In Oaxaca, Mexico, cooks swap plain maple syrup for local piloncillo sugar and stir in a crack of cinnamon alongside the coconut milk, turning this into something closer to a chia-based horchata pudding that nods to pre-Columbian breakfast traditions.
📝 Ingredients
Serves 4🫙Pantry Staples(3)
- 1 cup canned coconut milk (240 ml)
- 1–2 tbsp maple syrup (or honey) (15 ml)optionalhoney
- 1 tsp vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- 1 pinch of salt
📦Other(2)
- 1/4 cup chia seeds (60 ml)
- 1 and 1/2 cup fresh strawberries (360 ml)
Nutrition (per serving)
Calories
203
Protein
3g
Carbs
15g
Fat
15g
👨🍳 Instructions
- 1
In a blender, combine coconut milk, strawberries, maple syrup, vanilla, and salt. Blend until smooth.
- 2
In a large bowl, add strawberry milk and chia seeds. Whisk together until combined.
- 3
Cover chia pudding and chill in the refrigerator overnight (or at least 4 hours). After, whisk together once more. If you’d like to thin the consistency, feel free to add an extra splash of milk.
- 4
Serve chia pudding with toppings of your choice, like fresh fruit, yogurt, or granola. Enjoy!
💡 Pro Tips
- ✓Blend strawberries with coconut milk at a 1:1 ratio by weight (not volume) to achieve optimal puree consistency, as strawberries contain 91% water and will thin the coconut cream's 13% fat content.ingredient1:1 weight ratio
- ✓Chill the pudding for a minimum of 8 hours (not just 4) because chia seeds require this time to fully hydrate and release their mucilage polysaccharides, which thicken the mixture from 15% to 45% viscosity.timing8 hours minimum
- ✓Whisk immediately after adding chia seeds to the strawberry mixture to prevent clumping—chia seeds gel within 2-3 minutes as their outer layer absorbs liquid, trapping air pockets that create uneven texture if not dispersed.techniqueWhisk within 2-3 minutes
- ✓Use a 1:4 ratio of chia seeds to liquid (by weight: 50g chia to 200g coconut milk + strawberry puree) rather than eyeballing, since chia absorbs 10-12x its weight in liquid—too many seeds create a grainy paste instead of creamy pudding.ingredient1:4 chia-to-liquid ratio
- ✓Stir the pudding once more before serving after overnight refrigeration because chia seeds continue absorbing liquid and will sink, creating a liquid layer on top that needs redistribution for even mouthfeel.timingStir before serving