You open the fridge hoping breakfast has magically appeared overnight, only to find half a lemon, a questionable yogurt and yesterday's leftovers. That's exactly why overnight chia pudding has become such a favourite. Spend 10 minutes making it the night before and you'll wake up to a creamy, ready-to-eat breakfast. This coconut version, layered with juicy strawberries, feels a little indulgent while still being light enough for busy mornings.

Coconut Chia Pudding with Strawberries

Ingredients

Serves 4

  • 1 (13.5 oz) can light coconut milk
  • 5 tbsp chia seeds
  • 3 tbsp maple syrup, divided
  • 1 tsp vanilla bean paste
  • Pinch of salt
  • 2 cups fresh strawberries, chopped

Method

  1. In a medium bowl, whisk together the coconut milk, chia seeds, 1 tablespoon of maple syrup, vanilla bean paste and a pinch of salt until well combined.
  2. Cover and refrigerate for at least one hour, allowing the chia seeds to absorb the liquid and create a thick, creamy pudding.
  3. Meanwhile, toss the chopped strawberries with the remaining maple syrup and leave them to sit for 15 to 30 minutes. This helps soften the fruit and draw out its natural juices.
  4. Drain any excess liquid from the strawberries, then reserve a small handful for the final topping.
  5. Divide the remaining strawberries between four jars or serving glasses. Spoon the chilled chia pudding over the fruit, then finish with the reserved strawberries.
  6. Cover and refrigerate overnight. The pudding will continue to thicken as it chills, making it perfectly creamy by morning. It will keep well in the refrigerator for up to five days, making it ideal for meal prep or grab-and-go breakfasts.