Strawberry Chia Pudding
Tomas Kauer - News Writer and Moderator 
The swirl is what makes this. Chia seeds mixed with almond milk, honey, and vanilla extract go into the fridge for an hour until they gel into a thick pudding. Fresh strawberries get pureed separately. Then you layer them: a spoonful of chia pudding, a spoonful of strawberry puree, alternating until the glass is full.
Each spoonful is different depending on where you dig in. The chia seeds have a slight crunch, the strawberry puree is smooth and tart, and the honey sweetness runs through both layers. Five ingredients. No cooking.
Tips for Making Strawberry Chia Pudding
Stir the chia mixture after fifteen minutes
Chia seeds clump if you do not break them up early. Mix the seeds, almond milk, honey, and vanilla, then come back after fifteen minutes and whisk or fork through it.
Let it chill for the full hour minimum. The seeds need time to absorb liquid and form the gel. Less than an hour gives you a runny, seedy pudding.
Puree the strawberries smooth
Use a food processor or blender for the strawberry layer. You want a smooth puree, not chunky pieces.
Chill the puree separately before layering. Cold puree holds its shape better in the glass and does not bleed into the chia layer as quickly.
Strawberry Chia Pudding
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Total Time: 5 minutes -
Yield: Serves 2 -
Diet: Vegan, Vegetarian
Print Recipe
Pin RecipeDescription
Chia pudding and pureed strawberries layered by the spoonful — five ingredients, no cooking, ready in an hour.
Ingredients
- 4 tbsp Chia Seeds
- 1 cup (237 ml) Unsweetened Almond Milk
- 1 tbsp Raw Honey
- 1 cup (237 ml) fresh Strawberries
- 1 tsp Vanilla Extract
Instructions
- Mix chia seeds, almond milk, honey, and vanilla essence in a container or jar. Chill for at least 1 hour.
- Use a whisk or fork to mix well to prevent the chia seeds from clumping together.
- Puree strawberries in a food processor and chill.
- To serve, scoop alternately the chia mixture and strawberry puree to create swirl designs.
Notes
- For a thicker pudding, let it chill for at least 2 hours, or overnight.
- Substitute any milk alternative for almond milk, such as soy or oat milk.
- Store leftover pudding in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20
- Sodium: 5
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Carbohydrates: 40
- Fiber: 10
- Protein: 5
Frequently Asked Questions
Can I use a different milk?
Any milk works. Oat milk, coconut milk, or regular dairy milk all produce a slightly different flavour but the chia seeds gel the same way. We use unsweetened almond milk to keep the sugar low.
How long does this keep in the fridge?
Up to five days in a sealed container. The chia pudding actually improves after a night in the fridge as the seeds absorb more liquid. The strawberry layer may release some juice over time.
Can I use frozen strawberries?
Yes. Thaw them first and drain any excess liquid before pureeing. Frozen strawberries are often sweeter than fresh, so taste the puree before adding to the layers.
If You Liked This Recipe, You’ll Love These
- Cool Strawberry Mousse
- Strawberry Bread Pudding
- Strawberry and Lime Mousse Sponge Cake
- 5 Ingredient Classic Crème Brûlée
The post Strawberry Chia Pudding appeared first on Honest Cooking and Travel.
