Strawberries and cream chia seed pudding is a tasty dessert or snack that can be made ahead of time! It’s so easy to make this simple vegan recipe, and it’s a great way to include more chia seeds into your diet.
Chia seed pudding…thoughts? Love it? Hate it? Is it dessert? Or is it breakfast?
All important questions.
Can we at least agree that chia seeds are quite healthy? They have a lot of calcium, protein, omega-3 fatty acids, and fiber. They help fill you up, and also help stabilize your blood sugar. They are also useful – they thicken up whatever you put them in – perfect for smoothies or pudding. Over the summer, I made chocolate chia seed pudding, and it was delicious. We ate it topped with fresh berries, and it was nice, healthy, guilt free dessert.
The other day I was in the mood for chia seed pudding again, and wanted to try a fruit flavor this time. I decided a strawberry version sounded good, so here we are.
When you buy a bag of chia seeds, you’ll notice that they are tiny, dry little seeds, and they don’t look like they will do much. But when you add them to liquid, they expand and become softer and thicken up the liquid.
I like to put a spoonfull in my smoothie, and if I don’t drink it pretty quickly, the smoothie becomes very thick, and I have to add a bit more liquid. This quality makes chia seeds the perfect candidate for a healthy pudding.
When you make pudding with chia seeds, it has a texture that’s similar to tapioca pudding. If this texture bothers you, you may want to try blending it. I enjoy the texture of it either way. If you prefer it to be smooth, try this creamy chia pudding.
How to store chia seed pudding:
Store this pudding in the refrigerator. Regular chia pudding can be stored for 4-5 days. Since this recipe includes fresh fruit, it’s probably best eaten in 2-3 days.
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Strawberries and Cream Chia Seed Pudding.
Place the strawberries, coconut milk, and maple syrup in a blender, and blend on medium speed until smooth.
Pour into a bowl and add the vanilla and chia seeds and stir to combine.
Cover the bowl and refrigerate.
After an hour, stir the pudding to redistribute the chia seeds.
Refrigerate for at least three more hours or until thick and pudding like.
Spoon into bowls and top with whipped cream if desired. You can also add some finely chopped strawberries to the top.
Store leftovers in the refrigerator.
So have you made chia seed pudding before? What did you think?