Description
Enjoy a refreshing Strawberry Coconut Chia Pudding made with creamy coconut and almond milk, nutty chia seeds, and fresh strawberries. This nutritious treat is perfect for breakfast, a snack, or a light dessert, offering a delightful blend of flavors and textures.
Ingredients
Scale
- 1 cup coconut milk (canned or carton)
- 1/2 cup almond milk (or any milk of your choice)
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey, if not vegan)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup shredded coconut (unsweetened)
- Fresh mint leaves for garnish (optional)
Instructions
- In a medium-sized mixing bowl, combine the coconut milk and almond milk.
- Add the chia seeds to the milk mixture and stir well to ensure even distribution.
- Add the maple syrup and vanilla extract, stirring until well combined.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight.
- Rinse the strawberries under cold water and pat them dry.
- Hull the strawberries and slice them into thin pieces.
- Optionally, sprinkle a little sugar or drizzle honey over the sliced strawberries and let them sit for 10-15 minutes to create a syrup.
- Remove the chia pudding from the refrigerator and stir to break up any clumps.
- In serving glasses or bowls, add a layer of chia pudding at the bottom.
- Add a layer of sliced strawberries on top of the chia pudding.
- Repeat the layers until the glass is full, finishing with a layer of strawberries.
- Sprinkle shredded coconut on top and garnish with fresh mint leaves if desired.
Notes
- This pudding can be served with whipped cream or coconut whipped cream for an indulgent treat.
- For added crunch, pair it with granola or nuts.
- Feel free to add other fruits like mango, kiwi, or banana for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes