Strawberries & “Cream” Chia Pudding

  This beautifully easy seasonal recipe stands alone as a weeknight dessert or makes a lovely accompaniment to a Mother’s Day brunch (hint, hint).

This beautifully easy seasonal recipe stands alone as a weeknight dessert or makes a lovely accompaniment to a Mother’s Day brunch (hint, hint).

Ingredients

Serves 4-6

16 ounces fresh strawberries, hulled

1 ½ cups (or one 13 ½ ounce can) coconut milk

¼ cup honey, or to taste

1 vanilla bean, scraped (I used 1 tsp vanilla extract as a substitution)

¾ teaspoon finely grated lime zest

½ cup chia seeds

 

 

 

 

 

 

 

 

 

 

Directions

1.  Place the strawberries, coconut milk, honey, vanilla and lime zest in a blender and blend until smooth. Taste and add more honey if desired.

2. Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.

3.  Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand).

4.  Spoon into individual cups or bowls and garnish (see suggestions below).

Recipe notes:

  • Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, date syrup, etc. Adjust amounts for desired sweetness.
  • Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, cocoa nibs, fresh mint.

Recipe source: www.thekitchn.com