Nutritional Wisdom with Carly Pollack

Strawberry Chia Pudding

The Kitchn

Strawberry Chia Pudding

Strawberry Chia Pudding

Dress it up with coconut flakes, cacao nibs or nuts

16 oz fresh strawberries, hulled
1 1/2 cup canned coconut milk
1/4 cup grade B maple syrup
1 vanilla bean, scraped
3/4 tsp finely grated lime zest
1/2 cup chia seeds

Place the strawberries, coconut milk, maple syrup, vanilla and lime zest in a blender and blend until smooth. Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again. Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand). Spoon into individual cups or bowls and garnish.

4-6 Servings

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