Strawberries & Cream Chia Pudding
🇺🇸 United States
Ingredients
- 1 (14-oz) can light coconut milk
- 1 cup fresh strawberries, chopped (or thawed frozen)
- 1/2 tsp vanilla extract
- 1-3 Tbsp maple syrup, to taste
- 1/3 cup chia seeds
- Yogurt of choice, for serving
- Coconut whipped cream, for serving
- Strawberry compote or fresh strawberries, for serving
- Crushed graham crackers, for serving
Steps
- In a high-speed blender, combine coconut milk, strawberries, vanilla extract, and the lesser amount of maple syrup. Blend until smooth with no strawberry bits remaining.
- Taste and adjust sweetness if needed.
- Add chia seeds and pulse a few times to combine, scraping down the sides as needed.
- Transfer to a sealable container and refrigerate at least 2-4 hours, or ideally overnight, until thickened. Stir again after about 30 minutes if chia seeds aren't distributing evenly.
- Serve plain or topped with yogurt, coconut whipped cream, strawberry compote, and/or crushed graham crackers or granola.
Notes
Leftovers keep refrigerated for 4-5 days. Not ideal for freezing, though it may work as popsicles.
Source: minimalistbaker.com