Strawberry Coconut Chia Pudding

Strawberry Coconut Chia Pudding is a delicious dessert for breakfast, made with simple ingredients, creamy, easy to make, and naturally vegan.

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Prep Time 10

Cook Time 5

Total Time 15

Course Breakfast, Dessert

Cuisine Vegan

Servings servings

Calories 259 kcal

Equipment

mixing bowl
Pan
whisk

Ingredients

Chia Pudding

½ cup chia seeds
1 can light coconut milk
½ cup regular non-dairy milk I used almond
2 tablespoons maple syrup
1 teaspoon vanilla extract

Strawberries

2 cups strawberries fresh or frozen
2 tablespoons maple syrup
1 tablespoon lemon juice
2 teaspoons corn starch

Instructions

Chia Pudding Preparation

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.

Strawberry Puree Preparation

To make the strawberry puree, add the strawberries, maple syrup and lemon juice to a 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

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.

Nutrition

Serving: 1recipeCalories: 259kcalCarbohydrates: 34gProtein: 5.4gFat: 13.3gFiber: 11.3gSugar: 14g

Keyword chia pudding, Healthy Breakfast, Strawberry Coconut Chia Pudding, strawberry puree, vegan dessert

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