This creamy Strawberry Chia Pudding is a guilt-free treat you can enjoy for dessert, snack, or even breakfast. It’s perfect for any day but makes a great Valentine’s Day treat with the fresh strawberries. It’s naturally gluten-free and paleo. I use coconut milk for a dairy free pudding, but regular milk or another milk substitute can be used.
I haven’t tried this with thawed, frozen strawberries, but it should work. You will probably need to cut back on the liquid some, though.
Strawberry Chia Pudding
Yield 4 servings
Ingredients
- 2 cups coconut milk or almond milk (or milk of choice)
- 1 pound fresh Strawberries
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup chia seeds
- Fresh strawberries and/or coconut flakes to garnish
Instructions
- Slice the top off the strawberries or hull them. And then roughly chop.
- In a blender or food processor, combine the chopped strawberries, milk, maple syrup, and the vanilla extract. Blend or process on high till smooth.
- Add the chia seeds and pulse gently so that it is well distributed.
- Pour into serving bowl or cups. Cover and refrigerate for anywhere between an hour to overnight.
- Serve chilled with fresh strawberries and/or coconut flakes.
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