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Mixed Berry Chia Pudding With Coconut Milk

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This quick and easy Mixed Berry Chia Pudding is made with coconut milk and the light, sweet, and subtly tart flavors of raspberry and strawberry. It’s gluten free, dairy free, and low carb – perfect for a make ahead breakfast idea or easy grab-and-go treat for moms and kids alike.

In less than 10 minutes of time, you can create a delicious chia breakfast pudding that will fuel your body and give you energy to live your best day.

Since you literally just need a handful of simple and easy ingredients, this just might become your favorite go-to breakfast recipe.

And if you like the taste and texture of this homemade pudding, try out our Coffee or Dragon Fruit Chia Pudding recipes as well…we like to make an assortment on Sunday evenings and enjoy them throughout the week for breakfast.

Since this will store well in the fridge for up to 5 days, it’s also a tasty way to meal prep your breakfast dishes for the week.

I mean, you can’t go wrong with a no-cook breakfast option when life is busy or you don’t want to heat up the kitchen. As long as you can add ingredients and mix well, this coconut milk chia pudding recipe is a slam dunk success!

Ingredients in Mixed Berry Chia Pudding With Coconut Milk

You’re going to love the simple ingredients in this chia seed pudding recipe!

berry chia pudding with coconut milk

How To Make This Easy Coconut Milk Chia Pudding

This chia breakfast pudding recipe will be done and over before you even realize it!

Grab a medium bowl and mix together the Chia seeds, vanilla, milk, stevia, and Swerve sweetener.

Once mixed, put in the fridge to start it thickening into pudding.

Next, take and clean the strawberries, removing the stems. Slice them and put them into a small bowl.

Grab the raspberries and clean them then lay them on paper towels so they can dry out.

Take your chia pudding from the fridge and put a big spoonful of it into the bottom of your chosen container. I like to use these 4-oz jars for make ahead chia breakfast pudding, or these 6 oz mason jars (they’re so cute!).

Then take some of your sliced strawberries and put them on top of the pudding. Lay them so that they’re against the side of the glass and then fill the rest up with more chia pudding. Once full, take and place raspberries and strawberries on top.

Cover and put in the fridge until ready to enjoy.

You can keep this pudding in the fridge for up to 5 days, which is one of the reasons I love it!

breakfast chia pudding with strawberries

Tips for Making This Mixed Berry Chia Seed Breakfast Pudding

Even though this recipe is simple, there are a few tips to keep in mind.

Is Chia Pudding good for weight loss?

Chia pudding alone won’t help you lose weight but it does have a lot of fiber in it which in turn can help you feel full and stop with the want and need for snacking.

Can frozen fruit be used instead of fresh fruit?

For this breakfast recipe to really stand out, you need to use fresh fruit.

The reason for this is because frozen fruit thaws and will have liquid that will come out of the frozen fruit pieces. While it’s technically fine, it’s going to cause your pudding to be runny and not as thick as it should be.

Alternately, you could thaw the frozen berries and replace some of the coconut milk with the juice they create; it changes the flavor and texture slightly, but you may enjoy it so give it a whirl if that’s what you’ve got on hand!

cup of coconut milk chia pudding with strawberries and raspberries on a cutting board

Can I make this chia pudding using other types of fruit?

You can! Have fun trying this recipe with other fruit that you love.

Think blueberries, bananas, and anything else. It’s a simple change that can really alter the taste easily.

Check out Creamy Berry Chia Pudding With Almond Milk for another idea!

What is the best time to eat chia seeds for weight loss?

For a recipe like this, eating it first thing in the morning is a good idea. That way you have the whole day to burn the calories and help in your weight loss journey. Plus, it’s a very satisfying, filling recipe that will fuel you well for the day.

What are some other fun toppings to put on this pudding recipe?

If you want to add a bit more sweetness to this simple breakfast dish, you can always add on some shredded coconut or a little drizzle of honey as well.

Lily’s chocolate chips added in are always a winner, too!

Ingredient Prep

With this recipe being so easy, there isn’t a ton of prep work that needs to be done. Just remember to wash your fruit really well before cutting it up and adding it to the container.

If you love the taste and texture of this homemade Chia pudding, be sure to try this Creamy Berry Chia Pudding With Almond Milk as well. Another great flavor and option for breakfast or a quick and healthy snack!

cup of coconut milk chia pudding with raspberries and strawberries
Yield: 8

Berry Chia Pudding With Almond Milk

Prep Time: 10 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes

This Chia pudding with coconut milk is light, and sweet, and wonderful with delicious ripe berries to offset the creamy pudding. Make these ahead and keep them in the refrigerator for a great snack or quick breakfast.

Ingredients

  • 2 cups of Chia seeds
  • 4 cups of Coconut Milk
  • 1 tablespoon of Vanilla extract
  • 1.5 tablespoons of Swerve sweetener
  • 1 pint of fresh strawberries - washed - stemmed and sliced
  • 1 pint of fresh raspberries - washed - and dried on paper towels
  • 10 six ounce glass containers

Instructions

Grab a medium bowl and mix together the Chia seeds, vanilla, milk, stevia, and honey. Once mixed, put in the fridge.

Next, take and clean the strawberries and also remove the stem. Slice them and put them into a small bowl.

Grab the raspberries and clean them then lay them on paper towels so that they can dry.

Take your chia pudding from the fridge and put a big spoonful of it into the bottom of your chosen container.

Then take some of your sliced strawberries and put them on top of the pudding. Lay them so that they're against the side of the glass and then fill the rest up with more chia pudding. Once full, take and place raspberries and strawberries on top.

Cover and put in the fridge until ready to enjoy.

You can keep this pudding in the fridge for up to 5 days.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 397Total Fat: 31gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 19mgCarbohydrates: 26gNet Carbohydrates: 10gFiber: 16gSugar: 3gProtein: 9g

Please note: I am not a medical or nutritional/diet professional. This information is not to be considered medical advice. You should independently calculate your own values. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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