Get ready for a spoonful of summer! This Strawberry Kiwi Chia Seed Pudding is a light, refreshing, and nutrient-packed treat that brings together the natural sweetness of strawberries with the tart brightness of kiwi.
It’s vibrant, creamy, and layered with textures—perfect as a breakfast, snack, or even a healthy dessert.
Whether you’re prepping meals for the week, looking for a fun treat for kids, or just craving something fruity and nourishing, this recipe delivers.
With minimal prep time, it’s a great option for busy mornings and warm-weather cravings alike.
A Naturally Sweet, Superfood Treat
This Strawberry Kiwi Chia Pudding is a vibrant, refreshing breakfast made with almond milk, chia seeds, and fresh fruit. Packed with fiber, omega-3s, and plant-based protein, it’s naturally gluten-free and dairy-free.
The sweet strawberries and tangy kiwi create a balanced, feel-good flavor that’s perfect for busy mornings or a light, nourishing snack any time of day.
What You’ll Need
- 1 ½ cups unsweetened almond milk (or any milk of choice)
- 1/4 cup chia seeds
- 1–2 tablespoons maple syrup or agave nectar (to taste)
- 1/2 teaspoon vanilla extract
- 1 cup fresh or frozen strawberries (thawed if frozen)
- 2 ripe kiwis, peeled and chopped
- Pinch of sea salt
Optional Toppings:
- Fresh kiwi slices
- Fresh strawberries, sliced or chopped
- Coconut flakes
- Mint leaves
- Granola for crunch
Pro Tips
- Blend the fruit for smooth layers – For a beautifully layered look, blend the strawberries and kiwi separately to create vibrant fruit purées.
- Use ripe kiwis and strawberries – The natural sweetness of the fruit is key. If they’re under-ripe, the pudding may taste too tart.
- Chill overnight – While 4 hours is enough, overnight chilling gives the pudding a creamier, thicker texture.
- Make it parfait-style – Layer fruit puree and chia pudding in alternating sections for a visual and textural treat.
- Add toppings last – Always top just before serving for the best texture and freshness.
Tools You’ll Need
- Mason jar or airtight container
- Measuring cups and spoons
- Blender or food processor
- Mixing bowl
- Spoon or whisk
- Refrigerator
Substitutions and Variations
- Dairy-free? This version already is! But you can also try oat, coconut, or soy milk.
- Want more protein? Add ¼ cup Greek yogurt or a scoop of plant-based protein powder.
- No maple syrup? Swap with honey (if not vegan), agave, or mashed banana for natural sweetness.
- Fruit swap? Mango, pineapple, or raspberries can be substituted for kiwi or strawberries.
- Prefer whole fruit? Instead of blending, finely chop fruit and fold into the pudding for more texture.
Make-Ahead Tips
This recipe is ideal for meal prepping. It keeps well in the refrigerator for up to 5 days, making it a great grab-and-go breakfast or snack option.
Store the pudding in individual jars for convenience, and add toppings like fresh fruit or granola just before eating to keep things crisp and fresh.
You can even freeze portions in small containers and thaw overnight in the fridge.
How to Make Strawberry Kiwi Chia Seed Pudding
1. Blend the Strawberries
In a blender or food processor, purée the strawberries until smooth. If desired, add a splash of maple syrup for extra sweetness.
2. Make the Chia Base
In a mixing bowl or jar, combine almond milk, vanilla extract, salt, maple syrup, and chia seeds. Stir well until everything is evenly mixed.
3. Chill the Mixture
Let the chia mixture sit for 10–15 minutes, then stir again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight.
4. Blend the Kiwi
Blend the chopped kiwi into a purée. You can leave it slightly chunky if you like texture or blend it smooth.
5. Layer and Top
In the morning, layer the chia pudding with strawberry and kiwi purées in a jar or bowl. Top with fresh fruit, coconut, or granola.
Leftovers and Storage
Keep any leftovers stored in an airtight container in the refrigerator for up to 5 days. If the pudding thickens too much, just stir in a splash of almond milk before serving.
For best results, add any toppings like granola or fresh fruit just before eating. The pudding also freezes well in small jars or silicone molds—just thaw overnight in the fridge.
A Bright and Beautiful Breakfast That Feels Like a Treat
This Strawberry Kiwi Chia Seed Pudding is proof that healthy eating doesn’t have to be boring.
With tropical vibes, vibrant color, and a creamy-meets-fruity texture, it’s a fun way to nourish your body and please your taste buds.
Give it a try and let me know—did you layer it or blend it all together? What toppings made it extra special? Drop a comment below and share how you made it your own!
