Strawberries & Cream Chia Pudding With Pink Poached Pears

strawberry chia pudding

All of a sudden, it’s occurred to me that there are no chia pudding recipes on my site. That may not be so bad yet, when you consider that I eat chia puddings nearly every single day, it had to be fixed…

Given my obsession for all things pink and beautiful (I swear it comes from having a house full of boys – I NEED something girly, at least!), where better to start my chia pudding collection than with this Strawberries n Cream concoction? Served with a delicate slither of pink pear, poached in frozen berries, it’s pretty as a picture!

pink poached pears

I first made the pear after discovering hibiscus-poached pears left the fruit pink and beautiful. I loved the idea, but had no hibiscus to hand, and I wanted to make it a little more every day. Because, really, couldn’t we all do with a bit more beauty in our day-to-day lives?

So, these beautiful berry-poached pears were born – and they are the perfect way to liven up all sorts of ordinary dishes!

Anyway, for those of you who are yet to try chia puddings, this is the perfect place to start. I know a lot of people who don’t like the texture of chia pudding, but placing it in a blender first and adding a touch of yoghurt really helps, I think, to make it less frogspawn-like! In fact, my sons love this vanilla recipe, with my eldest even saying it’s “like marshmallow”.

And, if you are yet to be convinced, then try it again. Chia seeds are a great way of packing in vegan-friendly protein and omega-3s, and they’re full of fibre and micronutrients, too.

Now, go and embrace that pink!


Sam x

Strawberries & Cream Chia Pudding With Pink Poached Pears

chia pudding recipes


  • Serves 2
  • For the vanilla ‘cream’ chia pudding –
  • 1 cup coconut milk
  • 1/4 cup chia seeds
  • 2 tbsp dairy-free yoghurt of choice (I used Nush Foods almond milk yoghurt)
  • 1 tbsp maple syrup (optional – I omit)
  • 1 tsp vanilla paste
  • For the strawberry chia pudding –
  • 1 cup coconut milk
  • 1 cup strawberries, hulled
  • 1/4 cup chia seeds
  • 2 tbsp dairy-free yoghurt (I used Nush Foods almond milk yoghurt)
  • 1 tbsp maple syrup (optional – I choose to omit)
  • 1 tsp pitaya powder, to colour (optional)
  • For the pears –
  • 1 pear, peeled and halved
  • 1 cup frozen berries
  • 1 tsp vanilla paste
  • 1 tsp maple syrup
  • Fresh berries, granola and banana, to top


  1. Start by making your chia puddings. For both the strawberry and vanilla puddings, blend the ingredients quickly (making each pudding separately) in a high-speed blender until smooth and creamy. Pour each mixture into its own bowl, then set aside for 15 minutes.
  2. After 15 minutes, stir each chia pudding, before placing in the fridge to thicken overnight.
  3. Once you are almost ready to eat, stir the chia puddings once more, adding a splash more milk or yoghurt, if desired.
  4. Now, you can start making your pears by placing them in a saucepan full of boiling water. Bring to a gentle rolling boil, then add in the frozen berries, vanilla and maple syrup, and reduce the pan to a simmer for 15-20 minutes, or until the pears have softened and coloured pink.
  5. To serve, slice your pears into thin slices (I used a mandolin), then ‘stick’ one slice on the inside of each jar or glass you are using to serve. It’s important that your slices are cut thinly, else they won’t stick!
  6. Add half of the vanilla chia pudding mixture to the base of each jar, then top with the strawberry mixture. Serve with fresh berries, banana and granola, and eat immediately.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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