Strawberries + Cream Chia Pudding
The flavour of strawberries and cream takes us right back to our childhood. With this in mind we have made a healthier version of the nostalgic strawberry milk, using fresh or frozen strawberries, coconut cream and honey.
We like adding 1/2 cup of rolled oats to the recipe for when we want some complex carbohydrates.
Serves: 2
Time: 10 minutes
Ingredients –
1 cup strawberries, fresh or frozen
1 cup plant-based or dairy milk
1 cup canned coconut cream
1 tbsp honey
1 tsp vanilla bean paste or extract
1/4 tsp sea salt
1/2 cup chia seeds
To Serve: (optional)
Crushed strawberries or jam
Plant-based or dairy yoghurt
Method –
To a blender add strawberries, milk, coconut cream, honey, vanilla and sea salt. Blend until you have a creamy pink milk. Pour into a bowl followed by the chia seeds and mix until the milk starts to thicken.
If you want to eat it that day, leave the chia pudding set for at least 30 minutes. Otherwise if you are making it for the week ahead, pour it into an airtight container and store in the fridge for up to 5 days.
When you are ready to serve, coat the inside of a glass jar with crushed strawberries or jam and yoghurt, pour your chia pudding into the jar and top with granola.
If you are serving in a bowl, top the chia pudding with a dollop of yoghurt, granola, extra strawberries and a spoon of nut butter.
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