Strawberry Coconut Chia Pudding

$I love using full-fat coconut milk. It adds a rich and creamy feel. This milk makes the pudding smooth and delicious. You will need 1 cup for the best flavor. Almond milk works great in this recipe. You can use any milk you like. You need 1 cup to mix with the coconut milk. This gives a nice light taste and keeps it healthy. Chia seeds are the star of this pudding. They soak up the liquids and thicken the mix. You will need 1/2 cup. These tiny seeds pack a lot of nutrition and fun texture. For sweetness, use maple syrup or honey. I prefer maple syrup for its rich flavor. Use 2 tablespoons to make it just sweet enough. You can adjust this to your taste. Vanilla extract adds a lovely aroma to your pudding. Just 1 teaspoon is enough to elevate the taste. Make sure to use pure vanilla for the best results. Fresh strawberries are a must! They bring brightness and sweetness. You will need 1 cup, hulled and thinly sliced. These berries make your pudding colorful and tasty. Top your pudding with toasted coconut flakes. They add a crunchy texture. Add fresh mint leaves for a pop of color and fresh taste. Both make your dessert look fancy and inviting. {{ingredient_image_2}} Start by gathering your ingredients. In a medium bowl, pour 1 cup of full-fat coconut milk and 1 cup of almond milk. Add 2 tablespoons of maple syrup and 1 teaspoon of pure vanilla extract. Whisk these ingredients together until they blend well. This mix will give your pudding a rich and creamy taste. Next, slowly sprinkle in 1/2 cup of chia seeds while whisking. This step is crucial. It helps the chia seeds spread evenly in the mixture. If you don’t whisk continuously, the seeds may clump together, and you want a smooth pudding. Cover the bowl tightly with plastic wrap or a lid. Place it in the fridge for at least 4 hours, but overnight is best. This waiting time allows the chia seeds to swell and absorb the liquid. You’ll end up with a thick and pudding-like texture. Once chilled, take the bowl out of the fridge. Stir the mixture well to break up any clumps that might have formed. Spoon the thick pudding into clear glasses or bowls. Layer each serving with 1 cup of fresh strawberries, hulled and thinly sliced. The bright color of strawberries adds a lovely touch. For a sweeter taste, drizzle a little extra maple syrup over the strawberries. Then, sprinkle some toasted coconut flakes on top for crunch. Finally, add a sprig of fresh mint to each serving. This not only enhances flavor but also makes the dish look beautiful. Enjoy your Strawberry Coconut Chia Pudding! To get the best texture, use full-fat coconut milk. It gives a creamy feel. Mix it with almond milk for a lighter touch. Whisk well before adding chia seeds. This helps avoid clumps. After mixing, let it sit in the fridge for at least four hours. Overnight is even better. This time helps the chia seeds expand and thicken the mix nicely. For sweetness, start with two tablespoons of maple syrup. If you want it sweeter, add more. Honey is a great substitute too. Just remember, you can always add more sweetness later. Taste it before serving. This way, you get it just right for your liking. Choose clear glasses for serving. They show off the pretty layers of pudding and strawberries. Smaller glasses work well too. They make the dessert feel special. You can also use mason jars for a fun touch. Just make sure they are easy to scoop from. Want to boost the flavor more? Try adding a pinch of sea salt. This can enhance the sweetness. You can also mix in spices like cinnamon or nutmeg. For a tropical twist, add a splash of pineapple juice. This will give your pudding a fresh taste that pairs well with strawberries. Pro Tips Chia Seed Soaking: Ensure to whisk the chia seeds into the milk mixture slowly to prevent clumping and allow for even hydration. Flavor Variations: Experiment with different fruit toppings like mango or blueberries for a unique twist on this classic dessert. Make Ahead: This pudding can be prepared up to three days in advance, making it a perfect option for meal prep or entertaining. Perfect Texture: For an ultra-smooth texture, blend the coconut and almond milk mixture before adding the chia seeds. {{image_4}} You can use many fruits in this recipe. Try bananas, blueberries, or mangoes. Each fruit brings its own taste and color. For a tropical twist, add diced pineapple or kiwi. You can also mix different fruits together for a fruit medley. This adds fun and new flavors to your chia pudding. This recipe is already dairy-free. You can choose any non-dairy milk you like. Almond milk works well, but coconut milk gives a richer taste. Oat milk or soy milk are also great options. If you want a nut-free choice, go for rice milk. Each type of milk adds a unique flavor to your pudding. You can spice up your chia pudding with different flavors. A pinch of cinnamon adds warmth. If you like a zing, try ginger powder. For a sweet scent, add almond or coconut extract. You can also mix in a bit of cocoa powder for a chocolatey twist. These small changes can make your pudding even more exciting. Chia seeds are tiny powerhouses of nutrition. They are high in fiber, which helps digestion. They also contain omega-3 fatty acids, which support heart health. Chia seeds can absorb liquid and expand, making you feel full longer. This can help with weight control. Plus, they are rich in protein, which is vital for muscle repair. Each serving of Strawberry Coconut Chia Pudding is packed with nutrients. Here’s what you get: - Calories: Approximately 250 - Protein: 6 grams - Fat: 15 grams - Carbohydrates: 30 grams - Fiber: 10 grams - Sugar: 10 grams (from maple syrup and strawberries) This pudding gives you a nice balance of healthy fats and carbs. The main ingredients in this pudding contribute to its overall calories. Full-fat coconut milk adds creaminess and richness. Almond milk is lower in calories and adds a light texture. Chia seeds provide healthy fats and protein. Fresh strawberries bring sweetness and vibrant flavor. Maple syrup, while a sweetener, also adds some calories. For a healthy treat, this pudding is a great choice! It combines taste and nutrition perfectly. Enjoying this dessert can help you meet your daily nutrient needs while satisfying your sweet tooth. You can store Strawberry Coconut Chia Pudding for up to five days. Keep it in an airtight container in the fridge. The pudding stays fresh and tasty. Just give it a good stir before serving. Yes, you can use other types of milk. Almond milk works great, but you can try oat milk or soy milk too. Just choose a milk you like. Each type will change the flavor a bit, so experiment to find your favorite. You can substitute flax seeds for chia seeds, but they will change the texture. Ground flax seeds will thicken the pudding as well. You can also use tapioca pearls, but they need more cooking time. Refrigerating overnight is not strictly necessary, but it helps the chia seeds absorb liquid fully. If you are short on time, four hours will work. The pudding may not be as thick, but it will still taste good. To lower the calories, use light coconut milk instead of full-fat. You can also cut back on the maple syrup or use a sugar substitute. Adding more strawberries can boost flavor without adding many calories. This blog post showed you how to make delicious Strawberry Coconut Chia Pudding. We explored key ingredients like coconut milk, chia seeds, and sweeteners. I shared easy steps for mixing and serving. Tips helped you get the best texture and sweetness. You discovered tasty variations and the pudding's health benefits. In the end, this pudding is a fun and healthy treat. Enjoy making it your own!$

Strawberry Coconut Chia Pudding

A delightful and refreshing dessert made with chia seeds, coconut milk, and fresh strawberries.

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Prep Time 10

Total Time 4 10

Course Dessert

Cuisine Vegan

Servings 4

Calories 250 kcal

Ingredients

1 cup full-fat coconut milk
1 cup almond milk
0.5 cup chia seeds
2 tablespoons maple syrup
1 teaspoon pure vanilla extract
1 cup fresh strawberries
to taste toasted coconut flakes
to taste fresh mint leaves

Instructions

In a medium mixing bowl, pour in the full-fat coconut milk and almond milk. Add the maple syrup and vanilla extract. Whisk thoroughly until all ingredients are well blended.
Slowly sprinkle the chia seeds into the milk mixture, whisking continuously to ensure even distribution and prevent clumping of the seeds.
Cover the bowl tightly with plastic wrap or a lid. Place it in the refrigerator for at least 4 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and develop a pudding-like consistency.
After the resting period, retrieve the chia pudding from the fridge. Stir it well to break apart any clumps that may have formed during chilling.
To serve, spoon the thickened chia pudding into attractive serving glasses or bowls. Layer generously with the freshly sliced strawberries over each portion.
For an extra touch of sweetness, drizzle a little additional maple syrup over the strawberries. Then, top each serving with a sprinkle of toasted coconut flakes for added texture.
Garnish with a sprig of fresh mint on top to enhance flavor and add a lovely pop of color.

Notes

Opt for clear glasses to showcase the beautiful layers of pudding and strawberries.

Keyword chia pudding, coconut, strawberry, vegan dessert