Strawberry Chia Pudding (Dairy-Free/Paleo)
An incredibly easy and healthy breakfast (or dessert!) that uses your in-season strawberries!!
This post is sponsored by Calfia Farms, but the opinions are my own.
Did you guys know strawberries are in their peak season right now!?
If you guys having tried making your own chia pudding … you are missing out! I can’t wait for you to try this latest version featuring strawberries and Califia Farms delicious Unsweetened Vanilla Almondmilk!
When are strawberries in season?
Peak season for strawberries is April – June! But they are “in season” January – November. If you want to know more about strawberries – check out this helpful article!
Why is chia seed pudding good for you?
Chia seed pudding is good for you because they are a complete protein and are a good source of fiber, calcium and omega 3 fatty acids (source).
How long does chia seed pudding take to make?
I love this question because I think I tend to go against the grain a bit – I like my chia pudding the best when it just thickens for 20-30 minutes. That being said, there is no right or wrong answer here. You need to figure out what works best for you! If you find you really like the consistency and texture after it thickens for just 20 minutes – awesome. Or maybe you will find you prefer it after it sits in the refrigerator overnight – also awesome!
How long do the strawberries last in the refrigerator?
The strawberry mixture (which is kind of like a quick-jam without much thickener) will stay good in the fridge for about 3 days or so!
Other recipes you might like:
Vanilla Chia Pudding
- 1 cup full fat coconut milk
- 1 cup Califia Unsweetened Vanilla Almondmilk
- 1 Tablespoon coconut sugar (more to taste)
- 2 pinches salt
- 1 Teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons chia seeds
- 2 cups fresh strawberries, sliced
- 1/2 Teaspoon lemon zest
- 1 Teaspoon fresh lemon juice
- 2 Tablespoons coconut sugar
- 1 Tablespoon water
- pinch of salt
- Whipped coconut cream, if desired
- Combine coconut milk, Calfia Unsweetened Vanilla Almondmilk, salt, vanilla, chia seeds and coconut sugar into medium mixing bowl.
- Mix well to combine.
- Let sit at least 20 minutes or as long as overnight in the refrigerator.
- Place strawberries, lemon zest, lemon juice, coconut sugar, water and salt into small saucepan.
- Bring to medium heat, stirring occasionally.
- Once it begins to simmer, allow to cook for 8-10 minutes, turning heat down as it starts to boil more (try to keep it at a simmer).
- Remove from heat and allow to cool slightly (feel free to place the refrigerator for 10 minutes to speed up the process).
- Once cooled slightly, use a hand immersion blender to fully combine.
- Add vanilla chia pudding to small serving jar or bowl.
- Pour as much strawberry mixture on top as you wish.
- Top with whipped coconut cream, if desired.
- Remember to taste a long the way – taste chia pudding after it starts to thicken and add additional coconut sugar to increase sweetness or additional vanilla extract, as desired.
- You can skip the immersion blender if you want, leaving the cooked down strawberries for a different texture.
- You can prep everything and add the chia pudding and strawberries together in jars, as shown, the night before.
- Chia pudding will last up to 3 days in the refrigerator, covered.
- The strawberry mixture will last 3-5 days in the refrigerator, covered (it would also freeze really well).
- If you don’t want to use coconut milk you can substitute more Calfia Unsweetened Vanilla Almondmilk. It will simply take a little longer to thicken.
- You can usually find whipped coconut cream at your local grocery store next to you usual whipped cream options.
Keywords: chia pudding with strawberries, strawberry chia pudding, vanilla chia pudding, how to make chia pudding
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