This strawberry coconut chia seed pudding recipe is a creamy delight with strawberries and coconut milk. A delicious low carb start to any day or enjoy as a dessert
I normally use almond milk in my Chia puddings, but this time tried coconut milk. It was lovely and creamy. A great version of strawberries and cream for breakfast! Or a dessert. I often have chia puddings for breakfast but this can make a lovely dessert option too.
Are chia seeds low carb?
1oz (28g) of chia seeds has 1g net carbs and 11g fibre making them a great low carb food.
Chia seeds are gluten and grain free but one tablespoon of the little seeds has more calcium than a glass of milk. More Omega 3 than salmon and more antioxidants than blueberries! They give you energy and are also great for weight loss as they absorb about 12 times their size in liquid. So will expand and keep you full as well as being nutritious. They also keep your blood sugar levels at a sensible level. They are one of the most versatile superfoods.
How to make strawberry coconut chia pudding
The best thing about chia puddings is that you place all of the ingredients in a jar, shake them to mix, leave in the fridge overnight and voila! An easy breakfast. Or dessert. Or midday treat to satisfy any sweet cravings.
This chia pudding will keep in the fridge for about 4 days. Store it in small sealable jars so you have breakfast on the go ready!
The coconut milk can be substituted with almond milk or any other nut milk.
Other Chia Puddings to Try
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Strawberry Coconut Chia Pudding
- 2 tablespoons chia seeds
- 1 cup coconut milk canned
- ¼ cup strawberries chopped
- ½ teaspoon vanilla extract
- ½ teaspoon liquid low carb sweetener or low carb sweetener
- Place all ingredients into a jar with a lid (or any Tupperware with a lid).
- Shake well until mixed.
- Check the sweetness and adjust for personal taste
- Place in the fridge and leave overnight. (or at least 4 hours)
- Eat and enjoy!
The information shown is an estimate provided by an online nutrition calculator.