Strawberry Chia Pudding
A no-cook breakfast that sets overnight: creamy coconut milk and chia seeds layered with fresh strawberries. Ready to eat straight from the fridge.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
lightrefreshingsimplevegetarianvegangluten-freedairy-freevegan
Ingredients
- ¼ cup chia seeds
- 1 cup coconut milk (full-fat)
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- 1 cup strawberries, sliced
Instructions
- 1
Pour coconut milk into a jar or container. Add chia seeds, maple syrup, and vanilla extract.
- 2
Stir vigorously for 1 minute to break up any clumps and distribute seeds evenly.
- 3
Cover and refrigerate at least 4 hours, or overnight. Stir once or twice if possible.
- 4
Stir the pudding well — it should be thick and creamy with a spoonable texture.
- 5
Top with fresh strawberry slices and serve cold.
Tools you’ll need
- mason jar or serving container with lid
- spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
