I am way late to game when it comes to chia seed pudding, but I sure am glad I finally showed up. Holy delightful chia seed pudding snack! I’ve made this about a hundred times in the last couple months and I still can’t get enough. Here’s what I’m loving about chia seed pudding as a summer snack, breakfast or dessert option…
- Chia seed pudding is a good, basic vehicle for fresh summer fruits and loads of toppings. The combos are endless. And yes, I can already tell I’ll be sharing tons of different ways to use this throughout the summer on social media.
- Because chia seed pudding is dairy free, it makes a great summer dessert. I’ll be the first to tell you, while I am an ice cream/whipped cream fanatic on a big bowl of peach cobbler or strawberry shortcake, I always regret it afterwords. Too much dairy on a hot day can leave you feeling like a slug.
- Chia seed pudding is PRETTY!!! You can get your food styling on with this and really impress people if you’re serving it at a party.
- Chia seed pudding is easy to make, that I could blindfold Iris (my dog) and she could make it.
Okay, so let’s get down to business and make this amazingly delicious chia seed pudding. Here is what you will need…
Coconut & Strawberry Chia Seed PuddingSERVES 4 PrintDownload
- 1 can of organic, full fat coconut milk
- juice of 1 lemon
- 3 tablespoons of maple syrup or honey
- 1 teaspoon of good vanilla extract
- 1/3 cup of almond milk or water
- 3 tablespoons of chia seeds
- about 1 cup of fresh strawberries cut up
- 1/2-2/3 cup of sliced almonds, lightly toasted
- bee pollen (completely optional)
- extra honey or maple syrup for drizzling (also optional)
- In a blender, combine the full can of coconut milk, lemon juice, vanilla, almond milk and sweetener. Blend until smooth and creamy. Add the chai seeds and stir to combine well.
- You can either pour the entire mixture into one big bowl OR into individual 8 oz mason jars. If you’re filling mason jars, fill them about 2/3 full to leave room for the toppings.
- Cover and refrigerate for at least 30 minutes to overnight.
- Right before serving, top with fresh strawberries, the toasted almonds, a dash of bee pollen and a drizzle of local honey.