This Strawberry Coconut Chia Pudding is creamy, naturally sweet, and packed with 13 grams of protein per serving. Made with Greek yogurt instead of coconut milk, it's thicker, more filling, and just 6 net carbs, making it one of the best low carb chia pudding recipes you'll find.
A Quick Look at the Recipe
✅ Recipe Name: Strawberry Coconut Chia Pudding
🕒 Ready In: 4 hours (overnight is best)
👪 Serves: 6 servings
🍽 Calories: 155 | Protein: 13g | Carbs: 10g | Sugar: 5g
🥣 Main Ingredients: Strawberries, coconut, chia seeds, Greek yogurt
📖 Dietary Info: low carb, gluten free, high protein
👌 Difficulty: Easy make ahead recipe
💙 Diabetic Friendly Note: Even though this recipe has 10g of carbs per serving, 4 of those are fiber from the chia seeds. The high fiber content combined with 13g of protein helps slow digestion and supports more stable blood sugar levels, making this a much friendlier option than traditional chia pudding recipes.
Summarize & Save This Recipe On
As someone who has been creating low carb recipes for years, I've tested every chia pudding base out there, and Greek yogurt wins every time.
If you love this recipe, you'll want to try my Low Carb Raspberry Chia Pudding for a tart, berry-forward twist, or the Creamy Low Carb Chia Almond Pudding if you prefer a nutty, subtly sweet flavor. Cozy season calls for the Sugar Free Pumpkin Chia Pudding, spiced just right and perfect for fall meal prep. And if you're feeling a little fancy, the Low Carb Tiramisu Chia Pudding tastes like dessert for breakfast without a single grain of sugar.
Jump To:
- A Quick Look at the Recipe
- Why you'll love this strawberry coconut chia pudding
- Ingredients In Strawberry Coconut Chia Pudding
- Step by step instructions
- How to make strawberry coconut chia pudding?
- Recipe Tips
- Recipe Variations and Swaps
- Nutrition and Macros
- Storage
- Frequently Asked Questions
- More chia pudding recipes
- Recipe Card
Why you'll love this strawberry coconut chia pudding
Strawberry coconut chia pudding is a no-cook, make-ahead pudding made by combining chia seeds, Greek yogurt, coconut, and a cooked strawberry compote, then chilling until thick and creamy.
Most chia pudding recipes rely on coconut milk as the base. This one swaps it for Greek yogurt, and that one change makes a big difference:
- 13g of protein per serving vs. 3-5g in coconut milk versions
- Just 10g carbs and 4g fiber; the fiber helps slow digestion for steadier energy
- 155 calories per serving vs. an average of 259 in similar recipes
- Thicker, creamier texture without needing full-fat coconut milk
Ingredients In Strawberry Coconut Chia Pudding
- Fresh strawberries: Cooked down into a jammy compote; far more flavor than raw. Fresh or frozen, both work.
- Chia seeds: The gelling agent that thickens everything; no cooking required.
- Plain Greek yogurt: The base that sets this strawberry coconut chia pudding apart; adds 13g protein and a thick, creamy texture. Full-fat gives the best results.
- Unsweetened shredded coconut: Adds subtle coconut flavor and chew without relying on coconut milk.
- Unsweetened almond milk: Loosens the pudding to the right consistency without adding carbs.
- Coconut cream (optional): Adds extra richness and a stronger tropical flavor; worth it if you have it.
- Powdered sweetener: This monk fruit or allulose keeps this low carb and diabetic-friendly.
* See the recipe card for a complete list of ingredients and measurements.
💡 Pro Tip: Full-fat Greek yogurt gives the creamiest result. 2% works but the texture is slightly thinner. Skip non-fat entirely; it makes the pudding watery.
Step by step instructions
How to make strawberry coconut chia pudding?
- Step 1: Cook strawberries.
- Step 2: Add the chia seeds
STEP 1: Wash, trim, and quarter the strawberries. Cook over medium-low heat with water until soft, then mash until jammy.
STEP 2: Transfer to a bowl, let cool, then stir in the chia seeds.
- Step 3: Mix in the coconut
- Step 4: Add remaining ingredients.
STEP 3: Stir in the shredded coconut until combined.
STEP 4: Stir in the coconut cream (if using), almond milk, and sweetener, then fold in the Greek yogurt until fully combined. Pour into jars or a container and refrigerate for at least 4 hours, overnight is best. Garnish with coconut flakes and fresh strawberries before serving.
💡 Pro Tip: Let the strawberry mixture cool before adding chia seeds. Adding them while hot can affect gelling. Always stir the yogurt in last to keep it from getting lumpy.
Recipe Tips
- Use full-fat Greek yogurt for the thickest, creamiest result
- Frozen strawberries work just as well as fresh; no need to thaw before cooking
- Individual mason jars make portioning and storage effortless
- Too thick after chilling? Stir in a splash of almond milk before serving
- Want a stronger coconut flavor? Add ¼ teaspoon coconut extract to the mix
- Is the texture grainy? The shredded coconut will not dissolve into the pudding, so a slightly grainy texture is completely normal for this recipe.
Recipe Variations and Swaps
- No coconut cream? Skip it. The Greek yogurt provides enough creaminess on its own.
- Using frozen strawberries? No need to thaw before cooking; they work just as well as fresh.
- Not low carb? Swap the powdered sweetener for honey or maple syrup.
- Dairy-free? Use coconut yogurt in place of Greek yogurt. Note that macros will change.
- Want more coconut flavor? Add ¼ teaspoon coconut extract to the mix.
- Feeling fancy? Layer the strawberry compote and yogurt-chia mixture in a tall jar for a parfait-style presentation.
Nutrition and Macros
Most strawberry coconut chia pudding recipes are built on full-fat coconut milk, which means high calories, high carbs, and very little protein. This version is built differently.
Per serving (makes 6):
- 155 Calories
- 9g Fat
- 10g Carbs
- 4g Fiber
- 5g sugar
- 13g Protein
Compare that to the average competing recipe: 259 calories, 34g carbs, 14g sugar, and just 5g protein. That's roughly 100 fewer calories, 24 fewer grams of carbs, and more than double the protein per serving.
If you're tracking macros on a low carb or diabetic plan, most chia pudding recipes will blow your carb budget before 9am.
This strawberry coconut chia pudding is one of the few versions you'll actually find that fits.
Storage
This strawberry coconut chia pudding is the perfect make-ahead recipe. Mix it the night before and it's ready when you are.
- Fridge: Keeps up to 5 days in airtight jars; ideal for weekly meal prep.
- Overnight: Best texture comes from 8+ hours in the fridge. Mix before bed, grab it in the morning.
- Meal prep: Portion into 6 individual mason jars for grab-and-go all week.
- Too thick? Stir in a splash of almond milk before serving.
- Freezer: Not recommended. Greek yogurt can separate when thawed.
💡 Pro Tip: Individual jars are the move. They let you grab and go with zero morning effort.
Frequently Asked Questions
This Greek yogurt version has just 10g total carbs per serving, making it one of the few low carb chia pudding recipes with coconut flavor. Many people following a diabetic-friendly eating plan choose recipes with high fiber and protein for exactly this reason.
It's usually when you add chia seeds to hot liquid, which can prevent proper gelling. Always let your strawberry mixture cool before adding chia seeds.
Yes. Since the strawberries are cooked down into a compote, frozen work just as well as fresh. No need to thaw them first, just add them straight to the pan with the water and cook until soft.
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Recipe Card
Strawberry Coconut Chia Pudding
Ingredients
- 1.5 cups strawberries washed, trimmed and quartered
- 1 tablespoon water
- ¼ cup chia seeds
- 2 cups plain greek yogurt 2%
- ¼ cup unsweetened vanilla almond milk
- 2 tablespoon unsweetened shredded coconut
- ¼ cup coconut cream
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sweetener sugar substitute use your preferred sweetener
Instructions
- Wash, trim, and quarter the strawberries.
- Add to a pan over medium-low heat with 1 tablespoon water. Cook until soft, about 5 minutes.
- Mash with a potato masher until jammy. Transfer to a bowl and let cool.
- Add chia seeds and stir until combined.
- Stir in the unsweetened shredded coconut.
- Add the coconut cream (if using), almond milk, and powdered sweetener. Sweeten to taste, using more or less than suggested.
- Fold in the Greek yogurt and mix until fully combined.
- Transfer to a container or individual jars. Refrigerate for at least 4 hours, overnight is best.
- After 30 minutes in the fridge, give the pudding a quick stir to prevent the chia seeds from clumping at the bottom. Return to the fridge for the remaining chill time. Garnish with coconut flakes and fresh strawberries before serving.
Notes
- If your strawberries are very sweet, taste before adding sweetener and adjust accordingly.
- The pudding will thicken more as it sits; what looks too thin going into the fridge will be perfect by morning.
- Garnish just before serving so the coconut flakes stay crisp.
Important Information
For more information, tips and variations please review the recipe video and content above and below the recipe card.
Updates and Revisions
If the video and recipe card differ, follow the recipe card for the latest ingredients and instructions.
Nutritional Information
Nutrition info is estimated and varies by ingredients, measurements, and portions.
Nutrition
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooked food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more food guidelines
Oscar Chimenti says
I have made this every week for the past month. The Greek yogurt base is a game changer and I love that it actually keeps me full. My new go-to treat.
Patti says
I'm confused about the almond milk in the Strawberry Chia Pudding. it's not listed on the recipe card ingredients but mentioned in the directions.
Oscar Chimenti says
Oh geez. Thanks for letting me know. I have updated the recipe to include the almond milk.