Strawberry Pink Chia Pudding
Embrace a vibrant, healthy start to your day or a delightful guilt-free dessert with this Strawberry Pink Chia Pudding. Creamy coconut milk and fresh strawberries blend harmoniously with chia seeds, creating a naturally sweet and nourishing treat. It's incredibly simple to prepare, requiring just a few minutes of active time before chilling to perfection.
Prep Time
10 minutes
Cook Time
0 minutes
Total Time
1 hour (plus optional overnight chilling)
Servings
2 servings
Keywords
Why This Recipe Delivers
- Delightfully refreshing and bursting with natural strawberry flavor.
- Packed with omega-3s, fiber, and antioxidants for a nutritious boost.
- Effortlessly simple to prepare with minimal ingredients and no cooking required.
- Perfect for a quick breakfast, a healthy snack, or a light, satisfying dessert.
- Naturally vegan, gluten-free, and easily adaptable for Whole30 diets.
Ingredients
- 45 grams (3 tablespoons) chia seeds
- 100-120 grams (5-6 medium) fresh, ripe strawberries, stems removed
- 240 milliliters (1 cup) unsweetened coconut milk (see notes for Whole30 compliant brands)
- 15 milliliters (1 tablespoon) pure maple syrup (omit for Whole30 diet)
- Fresh strawberries, sliced, for garnish
- Fresh mint leaves for garnish
Instructions
- Carefully measure the chia seeds and place them into an 8-ounce (approximately 240 ml) glass container or jar that comes with a lid. This specific size is ideal for portion control and ensures proper hydration of the seeds.
- Rinse the fresh strawberries under cool, running water to remove any dirt or residue, then gently pat them dry with a clean kitchen towel. Place the cleaned, de-stemmed strawberries into a high-speed blender. Add the unsweetened coconut milk and pure maple syrup (if using) to the blender. Secure the lid and blend on high until the mixture is completely smooth and boasts a beautiful, uniform pink color.
- Pour the freshly blended strawberry-coconut milk mixture directly over the chia seeds in the glass container. Using a small whisk or a spoon, stir the contents thoroughly for about 1-2 minutes, ensuring that all the chia seeds are fully submerged and evenly distributed throughout the liquid. This prevents clumping and allows the seeds to absorb the liquid uniformly.
- Once stirred, cover the glass container with its lid and place it in the refrigerator. Allow the pudding to chill for at least 1 hour, or ideally, overnight. Chilling is crucial for the chia seeds to swell, absorb the liquid, and achieve their characteristic pudding-like consistency.
- When ready to serve, remove the chilled chia pudding from the refrigerator. Give it a gentle stir if any liquid has separated. Garnish each serving with additional fresh, sliced strawberries and a few vibrant fresh mint leaves for a touch of elegance and refreshing aroma. Serve immediately and enjoy the delightful flavors and textures of this wholesome treat.
- Serve promptly to enjoy the optimal texture and temperature of your freshly prepared Strawberry Pink Chia Pudding.
Tools You’ll Need
- 8-ounce (240 ml) glass container with lid
- High-speed blender
- Measuring spoons
- Measuring cup
- Small whisk or spoon
- Sharp knife (for garnishing)
Essential Success Tips
- Use truly ripe strawberries for the best natural sweetness and most vibrant color, reducing the need for additional sweeteners.
- Stir the mixture exceptionally well initially to prevent chia seeds from clumping at the bottom, ensuring an even consistency.
- Allow adequate chilling time; at least one hour is a minimum, but overnight yields the best, thickest pudding.
- Adjust the amount of maple syrup to your personal taste preference; for less sweetness, reduce or omit entirely.
- If the pudding is too thick, stir in a tablespoon or two of extra coconut milk until desired consistency is reached.
Professional Cooking Secrets
- For an extra layer of flavor and creaminess, lightly toast a tablespoon of unsweetened shredded coconut and fold it into the pudding before chilling.
- To enhance the strawberry flavor, consider adding a tiny pinch of pure vanilla extract (about 1/4 teaspoon) to the blender with the strawberries.
- For a truly decadent texture, after the pudding has chilled, whip a small amount of full-fat canned coconut cream until fluffy and dollop it on top before garnishing.
Notes
- For Whole30 diet adherence: Ensure you use unsweetened canned coconut milk with compliant ingredients (check for no added sugars, gums, or sulfites). Recommended Whole30 compliant brands often include Aroy-D, Thai Kitchen Organic (full fat), and Native Forest Organic (simple). Remember to omit the maple syrup for Whole30.
- Storage: This chia pudding can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Variations: Feel free to experiment with other berries like raspberries or blueberries, or even add a tablespoon of unsweetened cocoa powder for a chocolatey twist.
Frequently Asked Questions
Can I use frozen strawberries for this recipe?
Yes, you can absolutely use frozen strawberries. Thaw them slightly before blending to ensure a smooth consistency. Using frozen fruit may also result in a slightly thicker pudding.
My chia pudding is too thin/thick. What can I do?
If your pudding is too thin, add another half tablespoon of chia seeds, stir well, and let it chill for another 30 minutes. If it's too thick, stir in 1-2 tablespoons of additional coconut milk until it reaches your desired consistency.
How long does chia pudding last in the fridge?
When stored in an airtight container, Strawberry Pink Chia Pudding will stay fresh and delicious in the refrigerator for up to 3-4 days. It's an excellent make-ahead option for busy mornings.
Nutrition Facts (Per Serving)
Calories: 280-320, Protein: 7g, Fat: 20-25g, Carbs: 25-30g (varies based on coconut milk fat content and maple syrup use), Fiber: 12g, Sugars: 12-15g (naturally occurring from fruit, plus maple syrup if used).
Allergy Information
Contains tree nuts (coconut). This recipe is naturally gluten-free and dairy-free. For strict allergen concerns, verify all ingredient labels, especially for cross-contamination.
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