Strawberries & Cream Chia Pudding

By Minimalist Baker

Next-level chia pudding infused with fresh strawberries for a cloud-like, dreamy, ultra nourishing snack, breakfast, or healthier treat. Just 5 ingredients and 5 minutes prep required!

Ingredients

• 1 (14-oz) can light coconut milk
• 1 cup roughly chopped fresh strawberries ((or sub thawed frozen))
• 1/2 tsp vanilla extract
• 1-3 Tbsp maple syrup ((or sub other sweetener of choice to taste))
• 1/3 cup chia seeds
• Yogurt of choice
• Coconut whipped cream
• Strawberry compote or fresh strawberries
• Crushed graham crackers

Instructions

1. 1

   To a high-speed blender, add coconut milk (or other milk of choice), strawberries, vanilla extract, and the lesser amount of sweetener and blend on high until no strawberry bits remain.

2. 2

   Taste and adjust sweetness as needed. Then add chia seeds and pulse a few times to combine, scraping down sides as needed.

3. 3

   Transfer to a sealable container or bowl and chill in the refrigerator for at least 2-4 hours; ideally overnight. It will thicken and set the longer it chills. If the chia seeds aren't evenly distributing, you can give it another stir after ~30 minutes.

4. 4

   Serve as is or with a scoop of your favorite yogurt or coconut whipped cream, strawberry compote, and/or crushed graham crackers or granola for an elevated experience.

5. 5

   Leftovers keep in the refrigerator up to 4-5 days. Not ideal for freezing, but could possibly work as little popsicles. Enjoy!