Strawberries and Cream Chia Pudding
Fresh strawberries are blended with coconut milk to create a smooth, cloud-like base for this nourishing chia pudding. It serves as a versatile, fiber-rich option for breakfast, snacking, or a light dessert.
Ingrédients
- 1 packet light coconut milk · 14-oz can
- 1 cup fresh strawberries · roughly chopped
- 1/2 tsp vanilla extract
- 1-3 tbsp maple syrup
- 1/3 cup chia seeds
- Yogurt of choice
- Coconut whipped cream
- Strawberry compote or fresh strawberries
- Crushed graham crackers
Préparation
- 1
Add the coconut milk, strawberries, vanilla extract, and the lesser amount of sweetener to a high-speed blender, mixing on high until the strawberry pieces are fully incorporated.
- 2
Taste the mixture and adjust the sweetness, then add the chia seeds and pulse several times to combine, scraping down the sides as necessary.
- 3
Pour the mixture into a sealable container or bowl and refrigerate for at least 2 to 4 hours, or ideally overnight, to allow the pudding to thicken. Stir once after 30 minutes if the chia seeds settle unevenly.
- 4
Serve the chilled pudding as desired, optionally topped with a scoop of yogurt, coconut whipped cream, strawberry compote, or crushed graham crackers.