Strawberry Chia Pudding
This Strawberry Chia Pudding is such an easy and delicious recipe to make for breakfast or as a dessert. A refreshing combination of chia, coconut milk, and strawberry, this breakfast recipe is vegan, gluten-free, and dairy-free!
Servings: 2 people
Ingredients
- 4 tablespoons chia seeds
- 2 cups coconut milk
- 1 tablespoon pure maple or keto maple syrup
- 1 teaspoon pure vanilla extract
- 1 pinch salt
- 2 cups fresh strawberries
- 2 tablespoons almond sliced
Instructions
- In a medium bowl, combine the chia seeds and coconut milk together. Stir very well to avoid any chunks.
- Add the maple, vanilla extract and salt. Mix everything very well.
- Using a plastic wrap, cover the bowl and refrigerate for about 4-5 hours or refrigerate overnight.
- When the chia pudding is ready to be served, puree the strawberries in a food processor.
- In small glasses (or dessert dishes), pour pureed strawberry, then pour the chia pudding and again pour pureed strawberry. Then top with fresh strawberries and slices of almond.
Notes
- For the best flavor, use real vanilla extract instead of artificial extract.
- You can swap the coconut milk for a different milk of your choice such as cows milk, cashew milk, almond milk, etc.
- If you want the pudding to be thicker, you can mix in more chia seeds and allow it to set for an additional 30 minutes after.
- To store: Keep the chia pudding in an airtight container in the fridge for up to 4 days.
- To freeze: Freeze the chia pudding for up to 2 months in a freezer-safe container. Remember to thaw it the night before you need it.
Nutrition
Serving: 1/2 | Calories: 174kcal | Carbohydrates: 17g | Protein: 5g | Fat: 9g | Sodium: 35mg | Potassium: 120mg | Fiber: 8g | Sugar: 8g