A make ahead chia pudding made with coconut milk and topped with fresh strawberries and shredded coconut. This overnight strawberry coconut chia pudding is the perfect breakfast for a warm summer morning.
Hi! This is Andrea from Cooking with a Wallflower. It’s August already! Can you believe it?
Summer is starting to wrap up as kids are going back to school. I can already see hints of fall as I stumble across pumpkin recipes and ideas for Halloween décor. Time moves so fast, doesn’t it?
But even in August, the weather is still very warm
I don’t know about you, but I don’t like to cook much during the summer. My kitchen gets too warm. And I honestly just feel like I’m on vacation mode all the time.
So there are always a few go to recipes that I have on hand that’s perfect for summer. Recipes that easy to make with simple ingredients, that are light and refreshing.
Sometimes, it’s salads for dinner. Other times, it’s wraps or sandwiches. And breakfast? Oftentimes, it’s a new overnight chia pudding.
I’m utterly obsessed with overnight chia pudding because it takes like, 5 minutes to prep.
My schedule might be full, but I can definitely spare 5 minutes to make tomorrow’s breakfast. Or tonight’s late night snack.
This overnight strawberry coconut chia pudding has a hint of coconut in every bite and is topped with fresh chopped strawberries and shredded coconut.
It’s like tasting summer in every bite. And it only requires four ingredients, which are easy to get if you don’t already have them on hand.
Add chia seeds and granulated sugar to a medium or large glass jar.
Pour in the coconut milk, and stir until the chia seeds and sugar are evenly distributed. You want to stir to make sure that the chia seeds are well mixed and aren’t clumped together. Otherwise, they won’t becoming pudding like.
Place the glass jar in the fridge for a few hours or overnight.
Remove the glass jar from the fridge. You can serve this as one or two servings depending on whether you want this to a meal or a snack.
Top the coconut chia pudding with strawberries and shredded coconut.
Serve the overnight strawberry coconut chia pudding cold.
- ⅓ cup chia seeds
- 2 teaspoons granulated sugar, more to taste
- 1 ½ cup coconut milk
- 3-4 strawberries, chopped
- 1-2 teaspoons shredded coconut
- Add chia seeds and granulated sugar to a medium or large glass jar.
- Pour in the coconut milk, and stir until the chia seeds and sugar are evenly distributed.
- Place the glass jar in the fridge for a few hours or overnight.
- Remove the glass jar from the fridge.
- Top the coconut chia pudding with strawberries.
- Serve the overnight strawberry coconut chia pudding cold.