Description
A creamy, refreshing Strawberries & Cream Chia Pudding made with coconut milk, fresh strawberries, and chia seeds, sweetened naturally with maple syrup. This vegan, gluten-free pudding is perfect for a healthy breakfast or a light dessert, served with optional yogurt, coconut whipped cream, and crushed graham crackers for added texture.
Ingredients
Base Ingredients
- 1 (14-oz) can light coconut milk
- 1 cup roughly chopped fresh strawberries (or thawed frozen strawberries)
- 1/2 tsp vanilla bean paste
- 1-3 Tbsp maple syrup (or other sweetener of choice, to taste)
- 1/3 cup chia seeds
Toppings (Optional)
- Yogurt of choice
- Coconut whipped cream
- Strawberry compote or fresh strawberries
- Crushed graham crackers or granola
Instructions
- Blend Base Ingredients: Add the coconut milk, strawberries, vanilla bean paste, and 1 tablespoon of maple syrup to a high-speed blender. Blend on high until all the strawberry pieces are fully broken down and the mixture is smooth.
- Adjust Sweetness and Add Chia: Taste the blended mixture and add more maple syrup if desired, up to 3 tablespoons total. Then add the chia seeds and pulse the blender a few times to combine gently, scraping down the sides to ensure even distribution.
- Refrigerate to Set: Transfer the mixture to a sealable container or bowl. Refrigerate for at least 2 to 4 hours, preferably overnight, to allow the chia seeds to absorb the liquid and thicken the pudding. Stir again after about 30 minutes if the seeds are settling unevenly.
- Serve and Garnish: Serve the chia pudding as is or dress it up with a scoop of your preferred yogurt or coconut whipped cream. Add strawberry compote or fresh strawberries and sprinkle crushed graham crackers or granola on top for extra flavor and crunch.
- Storage: Store leftovers covered in the refrigerator for up to 4-5 days. Freezing is not recommended, though you could try making popsicles with the mixture.
Notes
- Use light coconut milk for a creamy but light texture; other plant-based milks can be substituted.
- Maple syrup can be replaced with agave, honey, or your preferred sweetener.
- For best texture, stir the pudding once during the setting period if chia seeds begin to clump.
- Not ideal for freezing but can be repurposed into popsicles.
- Adjust the amount of sweetener according to your taste and dietary needs.
