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Irresistible Chia Pudding Bowl with Strawberries

chia pudding bowl - featured image

A quick and easy chia pudding bowl topped with fresh strawberries and toasted coconut, perfect for a nourishing breakfast or guilt-free snack.

Ingredients

Scale
  • 3 tablespoons chia seeds
  • 1 cup (240 ml) milk of choice (almond, coconut, oat, or dairy milk)
  • 1 to 2 tablespoons maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, hulled and sliced
  • 1/4 cup toasted unsweetened shredded coconut flakes
  • Optional toppings: sliced almonds, cacao nibs, cinnamon

Instructions

  1. In a medium bowl, combine 3 tablespoons of chia seeds with 1 cup of your chosen milk. Add 1 to 2 tablespoons of maple syrup or honey, and 1 teaspoon of vanilla extract. Whisk vigorously for about 1 minute to break up any clumps and evenly distribute the seeds.
  2. Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, preferably overnight. After 30 minutes, stir again to prevent clumping.
  3. Heat a small skillet over medium heat. Add 1/4 cup of shredded unsweetened coconut flakes. Stir frequently for 3-5 minutes until golden brown and fragrant. Transfer to a plate to cool.
  4. Rinse 1 cup of fresh strawberries, hull them, and slice thinly. Optionally toss with a teaspoon of maple syrup or a light squeeze of lemon juice.
  5. Stir the chia pudding to fluff it up. Spoon into serving bowls or jars. Arrange sliced strawberries on top and sprinkle with toasted coconut flakes. Add optional toppings if desired.
  6. Serve immediately or chill for an additional 10-15 minutes for flavors to meld.

Notes

Toast coconut carefully over medium heat to avoid burning. Stir pudding after 30 minutes of chilling to prevent clumps. Adjust sweetness to taste, considering natural sweetness from fruit and coconut. If pudding is too thick after chilling, stir in a splash of milk; if too thin, add more chia seeds and chill longer.

Nutrition

Keywords: chia pudding, strawberries, toasted coconut, healthy breakfast, vegan, gluten-free, easy recipe, quick breakfast