Strawberry and coconut chia pudding
Fresh summer strawberries and tropical coconut make this chia seed pudding irresistible for breakfast as well as dessert.
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Equipment
- medium jar + lid.
- blender / mixer.
- Fork.
- Chopping board.
- Paring knife.
Ingredients
- 4 tablespoon chia seeds.
- 1 cup (250ml) strawberries.
- 1 cup almond milk or your favourite plant milk.
- 1 tablespoon maple syrup.
- 1 tablespoon desiccated coconut.
Instructions
- Pour almond milk and maple syrup into a blender with half the strawberries and blend until smooth. Transfer the liquid into your jar.
- Add chia seeds to the jar and whisk with a fork to mix. Leave for 5 minutes, give it another stir so that the chia seeds don’t clump together at the bottom.
- Allow to sit in the fridge covered for a minimum of 3 hours or overnight so the chia seeds can soak up the milk.
- In the morning, remove the jar from the fridge. Divide into 2 serving bowls. Slice the strawberries and add to the chia puddings. Sprinkle with desiccated coconut before serving.
Notes
This recipe works with any plant milk. If you use tinned coconut milk this may produce a thicker creamier pudding and you can thin this out using a little water or other plant based milk by adding a tablespoon at a time until you get the consistency you prefer.
I like to use maple syrup as it’s easily available and my kids love it. You can easily swap this with date paste, stevia leaf, coconut sugar or sweetener of your choice.
If you dislike the texture of the seeds in this pudding try blending them with the almond milk and strawberries to make a smoother pudding.
Tried this recipe?Please let me know in the comments below