This chia pudding recipe is a cream delight with strawberries and coconut milk. A delicious start to any day or even would make a great 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. 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.
The best thing about Chia puddings is that you throw the ingredients in a jar, shake them to mix, leave in the fridge overnight and voila! An easy breakfast. Or dessert. Or midday treat.
2 tblspn chia seeds
1 cups coconut milk
1/4 cup chopped strawberry
1/2 tspn vanilla essence
dash of Stevia
- Place all ingredients into a jar with a lid (or any Tupperware with a lid).
- Shake well until mixed.
- Place in the fridge and leave overnight.
- Eat and enjoy!
Nutrition:: 600 Calories; 57g Fat; 9g Protein; 22g Carbohydrate; 11g Dietary Fiber; 11g Net Carb