No-Bake Strawberry and Coconut Chia Pudding

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A cooling, naturally sweetened chia pudding featuring fresh summer strawberries and creamy coconut milk. This summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup hulled and sliced fresh strawberries
• 2 tbsp toasted shredded coconut

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until fully combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to break up any clumps of chia seeds. Cover and refrigerate for at least 4 hours or overnight until it thickens to a pudding consistency.
3. Step 3: Before serving, stir the pudding well and divide into 4 serving glasses or bowls. Top each serving with 1 cup sliced fresh strawberries and sprinkle evenly with 2 tbsp toasted shredded coconut.
4. Step 4: Serve chilled as a light and refreshing summer dessert or breakfast.