Coconut Chia Pudding with Strawberries
Creamy coconut chia pudding layered with naturally sweet strawberries makes an easy make-ahead breakfast or snack. Light coconut milk keeps it rich without feeling heavy, while fresh strawberries add bright flavor and color. Best of all, it keeps well in the refrigerator for up to 5 days.
Ingredients
Method
- In a medium bowl, combine coconut milk, chia seed, 1 tablespoon maple syrup, vanilla bean paste, and salt. Transfer to the refrigerator to thicken for at least 1 hour.
- Meanwhile, combine strawberries and remaining maple syrup. Let sit for 15 to 30 minutes to release their juices.
- Drain excess liquid from strawberries, and set aside about 1/4 cup strawberries for topping.
- Divide remaining strawberries among 4 (8 ounce) jars. Spoon chia pudding evenly over strawberries and top with reserved strawberries. Place lids on jars and refrigerate overnight before serving.
Leave a Reply