1 canlight coconut milkor 1/2 can full fat coconut milk plus 1/2 can water, or other milk like almond milk
1/4cuphoneyor maple syrup, or skip and add 1/4 cup more milk or water
1 teaspoon vanilla extract
1teaspoonlime zestawesome but optional
1/2 cupchia seedswhite or black
Instructions
In a blender, add all ingredients except chia seeds. Blend for about 30 seconds or until mixture is smooth and creamy.
Pour creamy strawberry mixture into a medium bowl and whisk in chia seeds.
Let mixture rest for a few minutes, whisk again. Repeat this 2 to 3 times to prevent chia seeds from clumping.
Refrigerate for 30 minutes to overnight to set up. The longer the pudding is in the fridge, the more it will thicken.
Serve and enjoy! This chia pudding keeps well in the fridge for 3-5 days.
Notes
Black chia seeds work well for this recipe but personally, I prefer the look of white chia seeds in this pudding. If you can't find white chia seeds locally, check out Nuts.com (that's where we get ours from).
To skip a step or two and some dishes, after blending, you could also add the chia seeds right to the blender canister and give them a stir. After they are mixed up, pour the mixture right into a 1 quart jar to thicken up.
This is one of my family's favorite camping snacks and topper for a warm bowl of oatmeal or steel cut oats.