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Strawberry Shortcake Chia Pudding

There’s something wonderfully nostalgic about strawberry shortcake reimagined as a silky chia pudding — like a summer picnic folded into a breakfast jar. This recipe layers tender macadamia-coconut crust, strawberry-sweetened chia custard, and bright fresh berries for a dessert or breakfast that tastes like sunshine. If you like protein-boosted puddings, you might also enjoy this high-protein chocolate chia seed pudding for another twist on the creamy snack category.

Why make this recipe
If you’re tired of the same old yogurt or cereal routine, this recipe is perfect because it delivers strawberry-shortcake flavor without baking, refined sugar, or heaviness. The chia seeds create a custardy texture while coconut and macadamia bring richness, so you get dessert vibes in a wholesome, make-ahead format. It’s also flexible — add collagen or skip it, make it dairy-free, and portion it for breakfasts or party parfaits.

Step-by-Step Guide to Making Strawberry Shortcake Chia Pudding

Ingredients:

1 can light coconut milk
1/2 cup unsweetened vanilla almond milk
1/4 cup + 2 tablespoons chia seeds
4 scoops Vital Proteins Collagen Peptides (optional)
1 cup raw macadamia nuts
1/3 cup shredded coconut
Dash fine sea salt
1 lb fresh strawberries, thinly sliced
3–4 whole strawberries for garnish

Directions:

In a mixing bowl, combine the light coconut milk, unsweetened vanilla almond milk, chia seeds, and collagen peptides (if using). Whisk thoroughly so the chia seeds disperse evenly and no clumps remain.
Cover the bowl and refrigerate for at least 4 hours, or overnight. This gives the chia seeds time to absorb the liquid and thicken to a pudding-like consistency.
While the pudding is setting, prepare the strawberry layer: wash and thinly slice 1 lb fresh strawberries. Reserve 3–4 whole strawberries for garnish. If you prefer strawberries to macerate slightly, toss the slices with a teaspoon of maple syrup or lemon juice and let them sit for 10–15 minutes.
Make the macadamia-coconut crust: pulse 1 cup raw macadamia nuts, 1/3 cup shredded coconut, and a dash of fine sea salt in a food processor until crumbly but not pasty — you want a sandy texture that mimics shortcake crumbs. If the mixture seems too dry, add a teaspoon or two of coconut oil to help it hold together slightly.
Once the chia pudding is set and creamy, layer your parfaits: start with a spoonful of macadamia-coconut crust, add a layer of chia pudding, then a layer of sliced strawberries. Repeat until the glass or jar is filled, finishing with a few strawberry slices on top.
Top each serving with a dollop of whipped coconut cream (see tips below for a quick version), then garnish with the reserved whole strawberries for an elegant finish. Chill for 10–15 minutes to let flavors meld before serving.

Best Way to Store Strawberry Shortcake Chia Pudding

Refrigerate covered in an airtight container for up to 4–5 days at 36–40°F (2–4°C).
If you assemble parfaits with the macadamia crust, store components separately (pudding in one container, crust in a small airtight jar) — assembled parfaits keep best for 24–48 hours in the fridge.
For longer storage, freeze the plain chia pudding (without fresh strawberries or crust) in an airtight container for up to 1 month. Thaw overnight in the refrigerator before serving.

Serving Suggestions for Strawberry Shortcake Chia Pudding

Serve in small clear glasses or mason jars to show the pretty layers; a spoonful of graham-style crumbs and a whole strawberry on top makes a classic presentation.
For brunch, pair with hot coffee or iced matcha; for dessert, sprinkle a few toasted coconut flakes and a drizzle of warmed berry reduction.
Turn it into a portable breakfast by layering in travel jars and sealing tightly — add fresh berries just before eating.

Tips to make Strawberry Shortcake Chia Pudding

Use a whisk or immersion blender when first combining the chia seeds and milks to help prevent clumping; this yields a smoother, creamier pudding.
If you want a lighter texture, use more almond milk and less coconut milk, but keep in mind the pudding will be less rich and take slightly longer to thicken.
To make quick whipped coconut cream: chill a can of full-fat coconut milk overnight, scoop the solidified cream, and whip with a tablespoon of powdered sugar or maple syrup until fluffy. Refrigerate works best for stability.

Variations

Berry Medley (bullet format): Swap half the strawberries for raspberries and blueberries for a mixed-berry shortcake feel — the color is gorgeous and the tart-sweet balance is delicious.
Protein Boost (paragraph): If you want to emphasize protein without changing flavor too much, stir in a neutral or vanilla-flavored collagen peptide or a scoop of your favorite protein powder into the chia mixture before it sets; this thickens slightly and adds a subtle body, making the pudding an even more satisfying breakfast or post-workout snack.

FAQs
Q: How long does chia pudding take to set?
A: Chia pudding usually thickens within 2–4 hours, but the texture is best after chilling overnight.

Q: Can I use other nuts instead of macadamias?
Yes. Pecans or blanched almonds make excellent substitutes for a different flavor profile. Toast the nuts lightly for extra depth.

Q: Can I make this recipe sugar-free?
A: Absolutely — omit any added sweeteners and rely on ripe strawberries for natural sweetness, or use a touch of stevia or monk fruit if needed.

What if my chia pudding is too thick or too thin?

If it’s too thick, stir in a splash of almond milk until you reach the desired consistency.
If too thin, add a teaspoon of chia seeds, mix well, and allow it to sit 30–60 minutes to thicken.

How can I make this dairy-free?

The recipe is already dairy-free as written. Use coconut or almond-based whipped toppings to keep the dessert vegan-friendly.

Can I make this ahead for a party?

Yes, make the pudding and crust separately up to 48 hours ahead. Assemble the parfaits a few hours before serving for the best texture; add fresh strawberries and whipped cream at the last minute to prevent sogginess.

Tips for troubleshooting and pro touches

Preventing a soggy crust: keep the macadamia-coconut crumbs in a separate container until just before serving. The crumbs maintain their crunch and mimic the shortcake experience better when added last.
Brightening flavor: a teaspoon of vanilla extract or a tablespoon of lemon zest stirred into the chia pudding right before chilling will brighten the entire dessert.
Presentation idea: use a piping bag to layer the chia pudding neatly into glasses for a restaurant-style parfait.

Nutrition and ingredient notes

Chia seeds are a source of fiber, omega-3 fatty acids, and plant-based protein; paired with macadamias and coconut, this pudding delivers satisfying healthy fats that keep you full.
Choosing light coconut milk cuts calories and saturated fat compared to full-fat canned coconut milk, but full-fat will make an even richer pudding if you prefer indulgence.
If you include Vital Proteins Collagen Peptides, you’ll add a neutral-flavored protein boost without affecting texture much.

Make-ahead and meal prep strategies

For breakfasts through the week: divide the chia pudding into 4–6 small jars, top each with a portion of strawberries on the morning you plan to eat them, and sprinkle the macadamia-coconut crumbs right before you enjoy for maximum crunch.
Freezer-friendly tip: freeze individual portions of the plain chia pudding in silicone molds; thaw in the fridge overnight and add berries the next day. This works well when you want grab-and-go options without sacrificing freshness.

A little science: why chia works

Chia seeds absorb liquid and form a gel because of soluble fiber in their outer coating, creating that custard-like texture without eggs or dairy. The ratio of about 3–4 tablespoons chia per cup of liquid is a general rule; here the combination of coconut and almond milk yields a creamy, flavorful base.

Creative serving ideas

Shortcake Toast: spread a layer of thick chia pudding on toasted sourdough or an English muffin, top with sliced strawberries and the macadamia-coconut crumb for a textural breakfast approach.
Parfait Bar: for parties, set out bowls of chia pudding, macadamia-coconut crumb, toasted oats, and various berries so guests can assemble their own strawberry shortcake parfaits.

Safety and ingredient swaps

If using nut substitutes for allergies, try sunflower seeds or pumpkin seeds pulsed with a little coconut to achieve a similar crumb. Taste and texture will vary, but the concept holds.
For stricter low-sugar diets, select unsweetened coconut and almond milk and rely on ripe strawberries or a non-caloric sweetener.

Final plating and serving etiquette

Use clear glassware to highlight the layers; a short, wide parfait glass works well for spooning through crumb, pudding, and fruit on each bite. Garnish with a small mint sprig for color contrast.
Serve chilled but not ice-cold; letting the parfaits sit 10 minutes after removal from fridge brings out fuller flavors.

Conclusion

If you want more ideas and variations inspired by strawberry shortcake chia puddings, check this bright version at Strawberry Shortcake Chia Pudding – Food to Feel Good, and for another parfait-style take, see Strawberry Shortcake Chia Pudding Parfait — OhCarlene.