Strawberry season is upon us, woohoo! I brought home 3 quarts of strawberries from our CSA (community supported agriculture) share yesterday and got to thinking about what I would do with them. Freeze some, make some into all-fruit jam, and. . . strawberry chia pudding! This chia seed pudding was inspired by The Kitchn and is incredibly smooth, creamy, and delicious. It is gluten free, dairy free, a quick and easy recipe to make, and is loaded with real food nutrition. YUM!
Yield: 8 half cup servings
Prep time: 15 minutes
Total time: 45 minutes to overnight
2 cups strawberries, hulled (preferably organic)
1 can coconut milk (or 2 cups almond or other milk)
1/4 cup honey (agave, maple syrup, or other)
1 teaspoon vanilla extract
1 teaspoon lime zest (awesome, but optional)
1/2 cup chia seeds (I prefer white chia seeds for puddings but black works great too)
1. In a blender, add all ingredients except chia seeds. Blend for about 30 seconds or until mixture is smooth and creamy.
2. Pour creamy dreamy strawberry mixture into a medium bowl and whisk in chia seeds.
3. Let mixture rest for a few minutes, whisk again. Repeat this 2 to 3 times to prevent chia seeds from clumping.
4. Refrigerate for 30 minutes to overnight to set up. The longer the pudding is in the fridge, the more it will thicken.
5. Serve and enjoy! Keeps in fridge for about 3 days.