Strawberry Chia Pudding
This Strawberry Chia Pudding is easy to make with creamy layers of chia pudding, fresh strawberries and whipped coconut cream. It's the perfect healthy breakfast or snack with just 4 ingredients and requires no cooking. Gluten-free, grain-free, dairy-free, vegan, paleo-friendly with low carb and keto sweetener options.
Ingredients
- 1 cup full-fat coconut milk or any creamy non-dairy milk - we like Malk Organics
- 1/4 cup chia seeds
- 1-2 tbsp pure maple syrup , may sub with liquid sweetener of your choice. Use liquid monk fruit extract or Lakanto SF maple syrup for low carb / keto. Or leave out the sweetener for Whole30
- 1 tsp pure vanilla extract
- 1/4 tsp ground cinnamon
- 1 cup fresh strawberries , cut into slices or chunks (frozen thawed strawberries will work too), plus more for topping
Optional Toppings
- 1/4 cup whipped coconut cream or non-dairy yogurt (we like Kite-Hill)
- paleo granola , toasted coconut chips or finely chopped walnuts or pecans
Instructions
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In a medium bowl, combine milk, chia seeds, maple syrup, vanilla and cinnamon. Use a fork or a whisk to combine.
Cover the bowl, place it in the refrigerator and chill for at least 2-3 hours, or until thickened.
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When you're ready to serve, assemble in jars starting with a layer of chia pudding, chopped strawberries and another layer of chia pudding.
Garnish with some whipped coconut cream or dairy-free yogurt and / or grain-free granola, coconut chips, chopped nuts, and more fresh strawberries slices.
Recipe Video
Recipe Notes
How to store:
In the fridge: Store any leftover chia pudding in an airtight container in the fridge for up to 5 days. You can pre-assemble your parfaits in mason jars or store leftover pudding by itself.
In the freezer: You can also store your chia pudding in single portions in a freezer for up to 3 months.
How to thaw: Thaw in the fridge, overnight or until soft and no longer frozen, about 6 hours.