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Strawberries Cream Chia Pudding

A creamy, dreamy dessert that transforms simple pantry staples into an indulgent treat with sweet strawberries, rich coconut cream, and satisfying chia seed texture.
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Prep Time 15 minutes
Cook Time 4 minutes
Servings: 4
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1/2 cup chia seeds
  • 2 cups full-fat coconut milk
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 2 tablespoons honey
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 1 pinch sea salt

Method
 

  1. Whisk chia seeds, coconut milk, maple syrup, vanilla, and salt in a large bowl until completely combined. Whisk again after 5 minutes to prevent clumping, then cover and refrigerate.
  2. While the chia mixture sets, gently mash half the strawberries with honey using a fork, leaving some chunky pieces for texture. Keep the remaining strawberries sliced for topping.
  3. After 2 hours of chilling, whip the heavy cream until soft peaks form.
  4. Once the chia pudding reaches a thick, custard-like consistency (usually 4 hours), layer it in glasses or bowls with the mashed strawberry mixture and whipped cream.

Notes

Perfect for meal prep - mix after dinner and wake up to ready-made portions. Whisk thoroughly to prevent clumping. Don't skip initial whisking or rush the chilling process. Flavors improve overnight. Can substitute maple syrup for honey, use frozen strawberries, or replace coconut milk with whole milk for lighter version. Store in refrigerator up to 4 days or freeze up to 2 months.