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Berrylicious Chia Pudding

Prep Time

10 minutes to prep, then chill overnight

Prep Notes

Best to chill overnight for best flavor and consistency.


4 meal-sized servings or 8 snack-sized servings


2 1/2 cups fresh halved strawberries (reserve 1 cup for topping)

2/3 cup unsweetened coconut cream 

1/3 cup water

1 teaspoon vanilla extract

2 teaspoons lemon juice

1/2 teaspoon lemon zest

1/2 cup chia seeds

1/4 cup coconut flakes (for topping)

1/4 cup chopped nuts/seeds (for topping) (I used a combo of pumpkin, hemp, sesame, and flax)


1. Place 1 1/2 cup strawberries, coconut cream, and water in a blender and blend for approximately 45 seconds.

2. Pour mixture into a mixing bowl.

3. Add vanilla extract, lemon juice, lemon zest, and chia seeds to the strawberry/coconut mix and stir to combine.

4. Pour into 4 separate airtight containers (I used pint-sized mason jars with lids and rings) and place in the refrigerator overnight.

5. Top with additional berries, coconut flakes, and chopped nuts/seeds before serving. 


Approximate Nutritional Information (Per Meal-Sized Serving):

Calories - 352

Carbs - 22 grams

Fiber - 15 grams

Protein - 10 grams

Fat - 24 grams


Tricia Wingard