Five minutes of actual work. That’s the whole catch with this pudding: you blend, you stir, you walk away, and the chia seeds do the rest while you’re doing something else. I’ve made this twice for my kids’ lunchboxes and once because I wanted something that felt like dessert without the guilt. It worked all three times.
Why this works
Chia seeds drink up liquid and swell, so the longer you chill it, the thicker and creamier it gets — no cook, no set, no stirring vigil. And blending the strawberries straight into the milk means you get that strawberry-and-cream flavor without making a separate sauce or compote from scratch.
It’s the good kind of simple: five ingredients, one blender, one jar. You don’t need to be a nutrition nerd to know it’s fiber-rich; you just need to like the way it tastes.
Ingredients
- 1 (14-oz) can light coconut milk — pick a smooth, creamy brand. (One can is roughly 1 ¾ cups / 400 ml. Any other creamy milk you like works too.)
- 1 cup roughly chopped fresh strawberries (thawed frozen ones are fine)
- ½ tsp vanilla extract
- 1–3 Tbsp maple syrup, to taste (agave, or another liquid sweetener you’re used to, works as well)
- ⅓ cup chia seeds
For serving, all optional: a scoop of yogurt, coconut whipped cream, strawberry compote or fresh strawberries, and crushed graham crackers (vegan/gluten-free as needed).
Steps
- Blend the coconut milk, strawberries, vanilla, and the smaller amount of sweetener on high until no strawberry bits remain.
- Taste and sweeten to your liking. Add the chia seeds and pulse just a few times — you want them combined, not crushed.
- Transfer to a jar or container with a lid and chill for at least 2–4 hours, ideally overnight. It sets as it chills. If it looks uneven after about 30 minutes, give it a stir.
- Serve as is, or top with yogurt, coconut whipped cream, compote, and crushed graham crackers if you’re feeling fancy.
Leftovers keep in the refrigerator for 4–5 days. It doesn’t freeze well, but it can work as little popsicles if you’re up for it.
Notes from my kitchen
Prep time doesn’t include chilling — that part is on the fridge, not you. Nutrition numbers below are a rough estimate without the optional toppings. If you’re making it for a crowd, individual glass jars are the move: everyone gets their own, and it looks better than it tastes (okay, it tastes great too).
Nutrition per ½-cup serving (of 5 servings): 127 calories, 11.9 g carbs, 2.5 g protein, 8.6 g fat, 4.3 g fiber.
Trade-It Tip
No coconut milk? Any creamy milk works — oat, whole cow’s, or almond. You’re after thickness and a little richness, so skip the thin stuff. And no fresh strawberries? Thawed frozen ones blend just as smooth.
If it doesn’t fit a Tuesday night, it doesn’t get published.
— Grace