- 12 oz strawberries fresh, plus extra for serving
- 9 oz coconut cream
- 2 tablespoons rice malt syrup optional
- 1 teaspoon vanilla extract
- ½ cup chia seeds
Prepare strawberry mixture. Add the strawberries, coconut cream, rice malt syrup (if using) and vanilla extract to a blender and blend until smooth.
Add chia seeds. Place the chia seeds in a large bowl and add the strawberries & cream mixture, mixing thoroughly until well combined. I recommend stirring the mixture thoroughly as the chia seeds can clump together.
Allow to set. Place in the refrigerator and allow to set for a minimum 4 hours, preferably overnight.
Serve. When ready to serve, add some fresh strawberries and enjoy.
The cook time does not include the time it takes for the chia pudding to set.
Recipe makes 2 serves (breakfast) or 4 serves (dessert).
Serving: 1serve | Calories: 371kcal | Carbohydrates: 28g | Protein: 7g | Fat: 29g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 14mg | Potassium: 425mg | Fiber: 10g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 52mg | Calcium: 162mg | Iron: 3mg