Coconut and Strawberry Chia Seed Pudding
10m PREP
0m COOK
4 SERVINGS
250 CAL/SERV
Overview
A creamy and delicious coconut-infused chia pudding topped with fresh strawberries, perfect for a healthy breakfast or dessert.
Macronutrients per serving
45
grams
Protein
5.0g 11%
Fat
15.0g 33%
Carbs
25.0g 56%
Rich in nutrients
Vitamin C
30% DV
Supports immune function
Calcium
15% DV
Essential for bone health
Iron
10% DV
Supports oxygen transport in the blood
Omega-3
20% DV
Supports heart health
Fiber
40% DV
Aids in digestion and maintains bowel health
Ingredients
Main Ingredients
- 1 cup coconut milk
- 1/2 cup chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup strawberries sliced
Toppings
- 1/4 cup shredded coconut toasted
- 2 tablespoons chopped almonds
Instructions
- 1 In a large mixing bowl, whisk together the coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
- 2 Cover the bowl with plastic wrap or a lid and refrigerate for at least 4 hours, or overnight, to allow the chia seeds to absorb the liquid and form a pudding-like consistency.
- 3 After the chia pudding has set, stir it well to break up any clumps.
- 4 In a small pan over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Remove from heat and set aside.
- 5 Distribute the chia pudding evenly into four serving bowls or jars.
- 6 Top each serving with sliced strawberries, toasted coconut, and chopped almonds.
- 7 Serve immediately, or store in the refrigerator for up to 3 days.