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  1. Recipe

Strawberry Chia Seed Pudding

2 servings

Source: Dr. Neal Barnard’s Cookbook for Reversing Diabetes by Neal Barnard, MD; recipe by Dreena Burton

This pudding is made with strawberries, chia seeds, and nondairy milk, which combine for a healthy and tasty treat!

About the Recipe

110 Calories · 2.3g Protein · 5g Fiber
Gluten-free · Nut-free

Do not use a nut-based milk. Opt for soy or coconut.


Makes 2 Servings

  • frozen whole strawberries (1 1/2 cups)
  • white chia seeds; black chia seeds will discolor the pudding (3 tbsp.)
  • coconut nectar or pure maple syrup (1 tbsp.)
  • lemon juice (1 tsp.)
  • salt (pinch)
  • plain low-fat nondairy milk (1/2 cup + 2-3 tbsp.)


  1. In a blender, combine the strawberries (fresh or frozen), chia seeds, syrup (can use coconut nectar instead), 1 teaspoon 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.

  2. 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.

  3. Chia seeds note: In this recipe the best is to use white chia seeds, as black will discolor the pudding.

Nutrition Facts

Per serving

Calories: 110
Fat: 3.3 g
     Saturated Fat: 0.3. g
     Calories from Fat: 26%
Cholesterol: 0 mg
Protein: 2.3 g
Carbohydrate: 19.6 g
Sugar: 12.2 g
Fiber: 5 g
Sodium: 135 mg
Calcium: 214 mg
Iron: 1.9 mg
Vitamin C: 68.1 mg
Beta-Carotene: 68.1 mcg
Vitamin E: 2.8 mg

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