Overnight Strawberry Coconut Chia Pudding
A deliciously sweet, healthy and satisfying breakfast, dessert or snack that’s easy to make. Vegan, paleo and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Snack, Dessert
- Cuisine: Vegan, Paleo, Gluten-Free
Ingredients
Scale
- 7 tablespoons chia seeds
- 1 cup frozen or fresh organic strawberries
- 1 3/4 cups homemade coconut milk, Pacific coconut milk or nut milk of choice
- 2 scoops collagen (optional)
- 1 teaspoon vanilla extract
- 1–2 tablespoon pure maple syrup, honey or stevia to taste
Instructions
- Put chia seeds into a medium size bowl. Dip the measuring spoon into the jar of chia and scoop it into the spoon, then sweep over the top of the spoon with a knife to level off the measurement.
- In a blender, blend the strawberries, coconut milk, collagen (if using) vanilla and sweetener together on high till smooth.
- Pour the liquid over the chia seeds and stir.
- Let sit at least 2 hours or overnight stirring every 15 minutes for the first half hour.
- Cover and refrigerate.
- The chia will thicken the liquid creating a perfect pudding texture.
- Blend, after it’s thickened, if you don’t like the tapioca like texture of the chia.
- The pudding will last about 4 days, covered in the refrigerator, but tastes best when fresh.
Notes
Nutrition information is with Pacific coconut milk, 1 tablespoon maple syrup, frozen unsweetened strawberries and collagen.
Cook time reflects chilling for the least amount of time (2 hours).
Find it online: https://eatwellenjoylife.com/strawberry-coconut-chia-pudding/