I love me some fresh summer strawberries. I just don’t know if any food so perfectly evokes the taste of summertime. And what better to pair with these sweet red berries than creamy coconut milk made into a delicious pudding and studded with buttery, crunchy macadamia nuts? Nothing, nothing is better. This Strawberry Shortcake Chia Pudding is an amazing breakfast or dessert—its super healthy and filling without any added sugar, yay!
If you haven’t heard of chia pudding, it’s a dreamy combo of a milk-alternative (almond, cashew, coconut, whatever you fancy) and chia seeds. When chia seeds soak in liquid they get all gooey and gelatinous, creating a smooth pudding texture. Coconut milk is my personal favorite to mix with these little guys because it’s thicker and creamier than other non-dairy milks, so it creates a thicker and creamier pudding. I add in a little unsweetened vanilla almond milk to get the flavor and consistency just right. Layer it with perfectly in-season strawberries and macadamia coconut “shortcake” crumble? Whole new level of good.
Chia seeds are a now-easy-to-find superfood. They’re rich in omega-3’s, fiber, protein, and minerals like magnesium and phosphorus. I usually use them in a pudding like this, or smoothies and granola, but they’re also great in baked goods as an egg replacement, for those who don’t eat eggs. They won’t fluff up when baking the way eggs do, but they do help to hold everything together.
Strawberries are one of my favorite fruits. They’re so delightfully sweet but, like most berries, they have a lower glycemic index than other fruits so they don’t spike your blood sugar. They’re also high in vitamins C, K, and folate, while providing a whole lot of really beneficial antioxidants, including polyphenols which are linked to cooling down inflammation. Strawberries are one type of produce that you should always buy organic, since they’re so commonly treated with dangerous pesticides, herbicides, etc. that have been linked to severe health problems.
On to the macadamia nuts, which are my latest addiction. I was kinda in an almond rut, but oh baby I opened the macadamia door and I don’t think I’ll ever close it. These are one of the fattier nuts, but like I always say fat is your friend! They’re rich in monounsaturated fats, which are excellent for heart health, along with palmitoleic fat that has been found to help reduce appetite and even reduce fat storage. Because of these wonderful nutrients, they’re extremely satiating, so even if I just grab a handful in the morning they keep me full and energized for quite a long time. Macadamia nuts contain lots of beneficial minerals, too, like phosphorus, manganese, and magnesium—all of which benefit bone health. Their buttery texture and flavor make them the perfect addition to this Strawberry Shortcake Chia Pudding, instead of actual cake. I also like to add some Vital Proteins Collagen Peptides to this recipe, for extra protein and beauty-boosting power.
One of the many things I love about chia pudding is how easy it is to make and take on the go. Just mix together the coconut and almond milk, add collagen if using, then mix in your chia seeds. Allow this to soak for at least 2 hours or overnight (which is easiest for meal prep) and then in the morning, you’re ready to chow!
To make this totally yummy “shortcake” crumble, just toss some raw, unsalted macadamia nuts, unsweetened shredded coconut, and a pinch of fine sea salt in a food processor and pulse until good and chopped. Just be careful—if you keep blending you’ll get an (albeit delicious) macadamia coconut butter.
To make these pretty jars of Strawberry Shortcake Chia Pudding, slice your organic strawberries nice and thin and then layer away! With the amounts listed in this recipe, you can make about 3 pint-sized mason jars, or 4 if you use smaller ones or even wine glasses.
That’s it! Just pop on a lid for a quick grab-and-go breakfast or snack. I hope you love this summertime recipe as much as I do. Please leave me a comment or question below, I love hearing from you all and making nutrition knowledge more approachable and fun for anyone eating their way to better health.
If you’re looking for more berry recipes, check out my Raw Vegan Blackberry Lavender Cheesecake, Coconut Flour Blueberry Skillet Bread, and Baby Kale Berry Breakfast Salad. Enjoy!
Print
Prep Time:
Category:
Method:
Cuisine:
Print
PinDescription
This delicious and simple recipe makes the perfect summertime breakfast or dessert. It’s kid-friendly and easy to make in large batches for your healthy meal prep, too! It’s Paleo, vegan, and has no added sugar.
Ingredients
- 1 can light coconut milk (full-fat will also work, just avoid any weird added ingredients in either)
- 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 ones reserved for garnish
Instructions
- In a medium bowl, mix coconut milk, almond milk, chia seeds, and collagen powder, if using. Stir well, cover, and let sit in the fridge for 2 hours or overnight.
- To make shortcake, place macadamia nuts, shredded coconut, and sea salt in food processor and pulse until it forms a crumble consistency. Be careful not to over process, or you’ll end up with a nut butter.
- Slice strawberries very thinly, reserving 4 whole ones for garnish.
- After removing chia pudding from the fridge, stir well. In 3 pint-sized mason jars or 4 smaller ones, layer ingredients starting with the chia pudding, then strawberries, then the shortcake crumble. End with a nice mound of shortcake crumble at the top with a whole strawberry for garnish. If using for grab-and-go, screw on a lid. Enjoy!
Notes
*Vital Proteins is not a vegan collagen product.
*Nutritional Analysis is for 4 servings, including collagen peptides.
Nutrition
- Serving Size: 1 jar
- Calories: 535
- Sugar: 9g (0g added sugar)
- Fat: 44g
- Carbohydrates: 23g
- Protein: 18g
I’m so excited to have found your site! I learned less than a week ago that I’m allergic to corn and chocolate. (booo!) But worse, I have a food sensitivity to yeast. The allergist has given me a paper with all kinds of things I have to avoid along with yeast including vinegars and anything made with vinegar, mushrooms, most cheeses including cottage cheese, and yogurt among various other things. Anyway, I feel kind of paralyzed about what I should/can eat outside of veggies/rice/meat. I think your site is going to provide me with many snack/food ideas that will help me adjust. THANKS!
So happy my recipes can give you some hope! Finding out about food sensitivities is for sure frustrating, but once you get the hang of it you’ll find so many amazing new favorite foods 😉
This looks amazingly delicious! Based off the recipe given, how many people does this feed without doubling any of the recipe?
This makes 3 pint-sized jars or 4 smaller ones. Thanks for commenting!
This recipe looks delicious! It’s something I think my daughter and I would both enjoy. I know she’d love this as a school snack. I’m excited to try it! Quick question: which coconut milk(s) would you recommend? The ones I’ve been finding have some questionable ingredients. Thanks!!!
Hi Wanda! Native Forest Simple Coconut Milk is the cleanest I’ve found- just coconut milk!- but it can be harder to find and more expensive. I also use the Whole Foods 365 brand when I need something easier to find and more affordable. Thanks for commenting!