This irresistable summer strawberry chia pudding is fantastic for breakfast
This coconut and strawberry chia seed pudding is irresistable and I love it as much for breakfast as I do for dessert.
I use cocnut milk because this gives a super creamy texture but, you could add any nut milk here or even coconut water if you prefer a lighter consistency.
Soaking the chia seeds overnight makes them plump up beautifully and you get a better, creamier consistency pudding. The chia seeds always take on the flavour of the liquid you soak them in which means you have infinate possibilities for flavour combinations to create.
Making chia seed puddings is so quick and easy that I regularly just whip up a batch and pop them in the fridge overnight and I can hardly wait for morning to get to them for breakfast.
Irresistable strawberry and coconut chia seed pudding
Gluten Free, Dairy Free, Refined Sugar Free, Vegan
6 tbsp of chia seeds
1 cup strawberries
1 small banana
240 ml nut milk of your choice (I like coconut)
2 tsp desiccated coconut
½ teaspoon vanilla extract
1 tbsp maple syrup
You will need
Whisk and a small knife
2 serving glasses
Pour your nut milk into the bowl and add in the chai seeds, maple syrup and vanilla. Whisk the chia seed mixture so there are no lumps.
Blend the strawberries saving 2 whole strawberries for topping and add the blended mixture to the chia seeds nut milk. Give it all a stir so that it turns a pretty pink colour.
Allow this to sit for 20 minutes or preferably overnight to soak up the nut milk.
When your ready to serve this add a few slices of strawberry and banana then top with the dessicated coconut.
Your mixture will keep really well in the fridge overnight so you could enjoy one for breakfast today then reserve the other for tomorrow.
This tastes better if you remove it from the fridge 15 minutes before serving.
You could freeze the rest of the banana for banana nice cream!
Enjoy your Strawberry and Coconut Chia Seed Pudding