Vegan Strawberry Coconut Chia Pudding
Creamy coconut milk chia pudding topped with a bright fresh strawberry sauce, requiring no cooking and naturally sweetened with maple syrup. Plan ahead: pudding needs at least 4 hours in the fridge to fully set.
Ingredients
- 1/3 cup chia seeds
- 2 cans full-fat coconut milk (canned), shaken
- 2 tbsp pure maple syrup
- 1/2 tsp pure vanilla extract
- 2 cups fresh strawberries, hulled, sliced
- 2 tsp pure maple syrup (for sauce)
- 2 tsp fresh lemon juice
- 1/4 cup unsweetened coconut flakes, toasted
Instructions
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1
In a bowl or large jar, whisk together 1/3 cup chia seeds, 2 cans shaken full-fat coconut milk (canned), 2 tbsp pure maple syrup, and 1/2 tsp pure vanilla extract until well combined.
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2
Let the mixture sit for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
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3
Make the strawberry sauce: combine 2 cups hulled, sliced fresh strawberries with 2 tsp pure maple syrup (for sauce) and 2 tsp fresh lemon juice in a bowl. Mash gently with a fork, leaving some chunks, and let macerate for 10 minutes.
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4
Stir the chilled chia pudding until smooth and divide among 4 glasses or bowls. Spoon the strawberry sauce over the top.
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5
Garnish with 1/4 cup toasted unsweetened coconut flakes and serve immediately, or keep covered in the refrigerator for up to 3 days.