Strawberry Chia Pudding with a Chocolate Drizzle

Creamy coconut milk, chia seeds and sweet strawberries are mixed together and topped with a drizzle of chocolate to make this decadent Chocolate Covered Strawberry Chia Pudding. No one will ever guess it’s vegan and paleo-friendly!

I know we still have a little time, but I’m ready to start celebrating Valentine’s Day. Anyone else?

If I’m being honest, I’ve had my heart wreath up for over a month. I’m such a sucker for Valentine’s Day decor because it’s one of my favorite holidays. Not because I’m super sappy (which I am occasionally) but because Valentine’s Day is also my birthday. We call it Birth-Valentine’s Day.

Yes, my mom always says I’m her favorite Valentine’s Day gift and yes, Isaac has to get me double the presents. It’s great. The one thing that’s not so great? Trying to make dinner reservations on my birthday. For this reason we usually stay in and cook dinner ourselves. If you’re planning to do the same, I have just the dessert for you.

Chocolate Covered Strawberry Chia Pudding with creamy coconut milk, strawberries and a chocolate drizzle.

It’s this chocolate covered strawberry chia seed pudding a.k.a the creamiest chia seed pudding I’ve ever eaten.

Using Coconut Milk for Chia Pudding

The base for the pudding is simply coconut milk (the full-fat, canned kind) blended with strawberries and vanilla. I found it plenty sweet with just the berries, but you can add a little natural sweetener like honey or maple syrup if you’d like.

Chocolate Covered Strawberry Chia Pudding with creamy coconut milk, strawberries and a chocolate drizzle.

You add the chia seeds to the strawberry coconut milk. Let them do their thang for a bit. They’ll gel up and the mixture will become the consistency of pudding.

Chocolate Covered Strawberry Chia Pudding with creamy coconut milk, strawberries and a chocolate drizzle.

Once it’s ready you simply put the pudding into serving dishes, melt your chocolate with a little coconut oil to make a “magic shell” of sorts and drizzle it on.

Chocolate Covered Strawberry Chia Pudding with creamy coconut milk, strawberries and a chocolate drizzle.

Ta-da! It’s so easy AND so pretty, right? I love that the pudding itself is light pink.

You gotta make it for your Valentine!

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Chocolate Covered Strawberry Chia Pudding


Description

Creamy coconut milk, chia seeds and sweet strawberries are mixed together and topped with a drizzle of chocolate to make a decadent, yet healthier dessert. No one will ever guess it’s vegan and paleo-friendly!


Scale

Ingredients

  • 1 (13 oz) can classic coconut milk*
  • 1 cup strawberries, divided
  • natural sweetener of choice — maple syrup, honey or stevia (optional)
  • 6 Tablespoons chia seeds
  • 1 teaspoon vanilla
  • 2 Tablespoons chocolate chips (I used Enjoy Life)
  • 1/2 teaspoon coconut oil

Instructions

  1. Place coconut milk, 1/2 cup strawberries, vanilla extract and sweetener of choice (if using) into a blender and blend until smooth.
  2. Place chia seeds in a large sealable container. Pour strawberry coconut milk mixture over chia seeds and stir well to combine. Cover chia coconut milk mixture and place in the fridge to set up for a couple hours.
  3. Bring chia pudding out of the fridge, stir well and portion into small bowls for serving.
  4. Meanwhile place chocolate chips and coconut oil in a small bowl and microwave for 30 seconds or until chocolate has melted.
  5. Top each bowl of chia pudding with fresh slices of strawberry and drizzle chocolate on top. Enjoy immediately.

Notes

*Using full-fat coconut milk makes for a seriously rich and creamy pudding. For a lighter version, sub another non-dairy milk (like almond milk) for the full-fat coconut milk. Or use light coconut milk.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 323
  • Sugar: 7g
  • Fat: 25g
  • Carbohydrates: 18g
  • Fiber: 8g
  • Protein: 5g

Want More Chia Pudding Recipes?

Do More with Chia Seeds! Check Out These Recipes:

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    16 comments
  1. HI! Can’t wait to try this out! 🙂 Can you make a batch and then seal them in mason jars for the week? or will they not work for days in the refrigerator?
    Thank you

  2. If I wanted to sub almond milk for full fat coconut milk how many ounces would I use? Would it be the same?
    Was thinking less since it’s not as thick but wasn’t sure. Thank you for the recipe! Planning to try today!

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