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21 day vegan kickstart strawberry chia pudding

Strawberry Chia Pudding

Do not use a nut-based milk. Opt for soy or coconut.
Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena BurtonThis pudding is made with strawberries, chia seeds, and nondairy milk, which combine for a healthy and tasty treat!
Course Desserts
Servings 2 servings


  • 1 ½ cups frozen whole strawberries 1 1/2 cups
  • 3 tablespoons use white chia seeds; black chia seeds will discolor the pudding
  • 1 tablespoon coconut nectar or pure maple syrup
  • 1 teaspoon lemon juice
  • salt pinch
  • ½ cup + 2-3 tablespoons plain low-fat nondairy milk Do not use a nut-based milk. Opt for soy or coconut.


  • In a blender, combine the strawberries, chia seeds, nectar or syrup, lemon juice, salt, and 1/2 cup plus 2 tablespoons of the milk. Puree until the seeds are fully pulverized and the pudding begins to thicken. (It will thicken more as it cools). Add the extra 1 tablespoon of milk if needed to blend.
  • Transfer the mixture to a large bowl or dish and refrigerate until chilled, about an hour or more. (It will thicken more with chilling, but really can be eaten right away).


Chia seeds note: In this recipe the best is to use white chia seeds, as black will discolor the pudding.
Keyword gluten-free, nut-free, vegan
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