Strawberry Banana Beet Chia Seed Pudding

  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x


  • 1/2 cup chia seeds
  • 2 cups coconut milk*
  • 1/2 cup beets, steamed and cubed
  • 1/2 cup strawberries, fresh or frozen
  • 1 banana
  • 1 tsp vanilla extract
  • 1 tsp maple syrup


  1. In a bowl, add chia seeds.
  2. In a blender or food processor, add coconut milk, beets, strawberries, banana, and vanilla extract. Blend until smooth.
  3. While stirring, slowly pour the mixture in the bowl with the chia seeds, until thoroughly mixed.
  4. Store in fridge overnight or 4-6 hours.
  5. When ready to eat, stir in maple syrup in individual servings. Top it with fruit, coconut flakes, granola, or any topping of choice.
  6. If you’re not a fan of banana, mango would be a delicious swap.


*For the coconut milk, I use a blend of almond and coconut milk from Earths Own So Nice. You can add any non-dairy milk of choice.

The pudding will keep in the fridge up to 5 days. I like to whip up a batch on Sunday night and I’m set for the week!