Strawberry Chia Pudding Recipe

2 pots of strawberry Chia puddig sitting on a table with straberries on the work surface for colour

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This creamy Strawberry Chia Pudding recipe is going to become a close friend. This recipe takes just minutes to put together and makes a delicious, creamy, strawberry dessert that’s also good for you. Loaded with protein, fibre, Omega-3s, vegan and gluten-free, it’s healthy enough for breakfast.

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Prep Time 15

Cook Time 0

Resting Time 1

Total Time 1 15

Servings: 4 people

Course: Breakfast, Dessert

Cuisine: British, Worldwide

Calories: 264

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

2 cups coconut milk reduced fat from a tin
8 tablespoons chia seeds white or black seeds
1 teaspoon vanilla extract
1 tablespoon maple syrup

Strawberry Compote

3 cups strawberries fresh or frozen
1 tablespoon water
1 tablespoon maple syrup optional - used to adjust the sweetness of the strawberries if the fruit needs it

Equipment

1 bowl
1 small saucepan
measuring spoons
1 spoon for stirring
1 small whisk optional - for stirring the chia seeds into the milk -

Method

Measure the milk into a suitable container. Add the chia seeds, vanilla extract, and maple syrup and give everything a good stir.
Leave this to stand for a few minutes (5 minutes works well) and then give it another good stir with a small whisk or spoon. Break up any clumps of chia seeds that may have formed. (They love to clump up.)
Once everything is thoroughly combined place the bowl in the fridge. The pudding will thicken up after an hour when it will be ready to eat. Leave it for longer and even overnight for a thicker pudding.

Making the Strawberry Compote

If you're using fresh strawberries, clean them and remove any stalks and hulls from the fruit and place in a small saucepan with a tablespoon of water. If you're using frozen strawberries just add them to the saucepan with a tablespoon of water.
Cook them over a low to medium heat until the berries begin to breakdown. Press them with the back of a wooden spoon or spatula to break them up a little.
Cook them like this for about 8 minutes. the fruit should then have been reduced to a pulpy sauce. Try a little of the sauce and decide if it is sweet enough as it is. (Be careful as this will be quite warm) If it needs a little more sweetness then add a little maple syrup, begin with a teaspoon and taste again. Continue like this until it suits your personal taste but strawberries are usually sweet enough without the addition of any extra sweetness.
Allow the compote to cool and then pour into a bowl which you can then store in the fridge until needed.

Nutrition

Serving: 1servingCalories: 264kcalCarbohydrates: 29gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 89mgPotassium: 287mgFiber: 10gSugar: 11gVitamin A: 26IUVitamin C: 64mgCalcium: 180mgIron: 2mg

Notes

Note: Nutritional Information is computer generated and is intended as a guideline only.

Storing your Chia Pudding

Chia Seed Pudding is milk-based so it will be quite happy in the fridge for up to 4 days. (If you're using different milk from tinned coconut milk, then bear in mind the expiry dates on the milk you have used.) Store it in a covered container.

Chia Pudding will probably thicken up a little more after a day or so. If this is too thick for you then thin it slightly with a little more milk before combining with the strawberry compote.

Strawberry Compote - once this has cooled store it in a suitable container in the fridge for up to 3 days.

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