Strawberry Coconut Chia Pudding
by: claire cary
This strawberry coconut chia pudding tastes like dessert for breakfast. It's made with just a few simple ingredients, creamy, easy to make, and naturally vegan. It's perfectly sweet and full of fresh flavor.
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Ingredients
Chia Pudding:
- ½ cup chia seeds
- 1 can light coconut milk
- ½ cup regular non-dairy milk
- 2 tbsp maple syrup
- 1 tsp vanilla extract
Strawberries:
- 2 cup strawberries fresh or frozen
- 2 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tsp corn starch
Instructions
- Add all ingredients for the chia pudding to a large mixing bowl and stir together.
- Let sit for 10 minutes, stirring every 2 or so minutes. Transfer to the fridge to thicken for at least 1 hour.
- To make the strawberry puree, add the strawberries, maple syrup and lemon juice to pan. Heat over low heat until the strawberries start to melt. Use a fork to mash, an immersion blender, or transfer to a regular blender and process until smooth.
- Transfer back to the pot (as needed) and whisk in the corn starch. Let simmer over low heat for 2-3 minutes to let thicken.
- Transfer to the fridge and let cool.
- Assemble the chia puddings with a few scoops of the strawberry puree, chia pudding, and top with coconut yogurt and fresh chopped strawberries.
Notes
Both the strawberry puree and chia pudding will keep in the fridge for 5 days , either together or separately.
The corn starch can be subbed for arrowroot or tapioca.
Serving: 1/4 of the recipe / Calories: 259kcal / Carbohydrates: 34g / Protein: 5.4g / Fat: 13.3g / Fiber: 11.3g / Sugar: 14g
