Strawberry Chia Pudding
Strawberry Chia Pudding - a light, delicious and healthy breakfast (or dessert) that is plant-based, dairy-free and gluten-free!
Ingredients
Vanilla Chia Pudding:
- 1 cup full fat coconut milk
- 1 cup unsweetened vanilla almond milk
- ½ cup + 2 tablespoons chia seeds
- 1 tablespoon coconut sugar more to taste
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
Strawberries:
- 2 cups fresh strawberries sliced
- 2 tablespoons coconut sugar
- 1 tablespoon water
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
- pinch kosher salt
Topping Suggestion:
- whipped coconut cream if desired
Instructions
- Combine Pudding: In a large bowl, add 1 cup full fat coconut milk, 1 cup unsweetened vanilla almond milk, ½ cup + 2 tablespoons chia seeds, 1 tablespoon coconut sugar, 1 teaspoon vanilla extract and ¼ teaspoon kosher salt. Mix to combine.
- Chill: Let it sit at least 20 minutes or as long as overnight in the refrigerator.
- Strawberry Mixture: Place 2 cups fresh strawberries, 2 tablespoons coconut sugar, 1 tablespoon water, 1 teaspoon fresh lemon juice, ½ teaspoon lemon zest and a pinch kosher salt in a small saucepan. Bring to medium heat, stirring occasionally.
- Simmer: Once it begins to simmer, allow to cook for 8-10 minutes, turning heat down as it starts to boil more (try to keep it at a simmer). Remove from heat and allow to cool slightly (feel free to place in the refrigerator for 10 minutes to speed up the process).
- Blend: Once cooled slightly, use a hand immersion blender to fully combine.
- Serve: Add vanilla chia pudding to a small serving jar or bowl. Pour as much strawberry mixture on top as you wish. Top with whipped coconut cream, if desired.
Notes
- Remember to taste a long the way - taste chia pudding after it starts to thicken and add additional coconut sugar to increase sweetness or additional vanilla extract, as desired.
- You can skip the immersion blender if you want, leaving the cooked down strawberries for a different texture.
- You can prep everything and add the chia pudding and strawberries together in jars, as shown, the night before.
- Chia pudding will last up to 3 days in the refrigerator, covered.
- The strawberry mixture will last 3-5 days in the refrigerator, covered (it would also freeze really well).
- If you don't want to use coconut milk you can substitute more Calfia Unsweetened Vanilla Almondmilk. It will simply take a little longer to thicken.
- You can usually find whipped coconut cream at your local grocery store next to you usual whipped cream options.
Nutrition
Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 257mg | Potassium: 324mg | Fiber: 9g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 44mg | Calcium: 232mg | Iron: 4mg
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