Strawberry Lemon Chia Pudding
Servings: 1
Coconut milk and chia seeds thicken overnight into a silky lemon chia pudding, sweetened with a little maple syrup. Top it with sliced strawberries and you get 8 grams of fiber in a snack that keeps in the fridge for up to 5 days.
Ingredients
- ½ cup coconut milk
- 2 tablespoon chia seeds
- 1 teaspoon lemon juiced
- 1 teaspoon pure maple syrup
- ½ teaspoon pure vanilla extract
- ¼ cup strawberries sliced
Instructions
- Stir together all ingredients except strawberries and almonds. Refrigerate for 15-30 minutes to allow pudding to thicken.
- Remove from fridge and add strawberries before serving.
Notes
- You can make this pudding ahead of time and refrigerate for up to 5 days. I often double (or triple) the recipe to have several on hand for snacks.
- Use any berries in place of strawberries.
- Canned coconut milk usually comes with a thick layer of cream on top and a watery layer on bottom. Either shake the can well before opening, or open and stir well to combine before measuring out the serving.
- You can use lite coconut milk or another dairy-free milk, just know that full-fat canned coconut milk will provide the thickest result.
Nutrition
Serving: 1cup, Calories: 226kcal, Carbohydrates: 19g, Protein: 4g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 88mg, Potassium: 122mg, Fiber: 8g, Sugar: 5g, Vitamin A: 13IU, Vitamin C: 2mg, Calcium: 160mg, Iron: 2mg
