This sweet vanilla pudding with tart berries is simple to make and great for breakfast or even dessert.
Just 2 tablespoons of chia seeds provide about 18% RDA of calcium and 30% RDA of magnesium, as well as fiber, antioxidants and phytonutrients. Chia has been shown to reduce blood pressure and LDL cholesterol, and it can be great for digestive issues.
- 14 oz can organic full-fat coconut milk
- 1 c filtered water
- 3-4 dates, pitted
- 1 1/2 tsp gluten-free vanilla extract
- Pinch of himalayan sea salt
- 1/3 c organic chia seeds
Using a high-speed blender, mix together coconut milk, water, dates, vanilla and sea salt. Pour the coconut milk mixture into a 1 quart mason jar and add chia seeds. Shake vigorously to combine. Cool in the refrigerator and shake again periodically to make sure the chia is evenly distributed (this is a critical step – otherwise it will gel).
When ready to serve, spoon the chia pudding into a serving bowl and top with fresh strawberries or strawberry sauce.
For the strawberry sauce:
Simmer 2 cups frozen strawberries and 1 Tb fresh lemon juice (about half a lemon) in a sauce pan. Cook for 10-15 minutes, stirring occasionally. Frozen strawberries have enough liquid of their own, so there’s no need to add water. Taste for sweetness and add a touch of honey, if desired (tart berries pair nicely with the sweet vanilla pudding). Remove to a glass container and cool in the refrigerator.
If you love it, try my Chocolate Chia Pudding, too.
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