I absolutely love chia pudding and this strawberry coconut combination is one of my all-time favourites. It’s nutritious and delicious and can literally be thrown together in just minutes the night before for a quick and easy breakfast, snack or lunch.
Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats. In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
Not only do these pretty red berries taste delightful, but they're little nutrient-dense gems. One cup of strawberries contains just under 50 calories and only 7 grams of sugar, but provides over 100% of our RDI of vitamin C, almost 90% of our recommended vitamin A, 3 grams of fiber, and loads of anti-inflammatory, disease-fighting antioxidants. These powerful phytochemicals are believed to help protect against cancer, heart disease, diabetes, and dementia.
In this recipe, I use frozen organic strawberries. However, feel free to substitute mixed frozen berries or opt for fresh local berries if they’re in season.
Pretty in Pink Pudding Recipe
Ingredients for 4 small servings:
2 cups frozen strawberries
1 cup canned organic full-fat coconut milk
1 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)
2 scoops Nuzest Clean Lean Smooth Vanilla protein powder
1 Tbsp red beet crystals (optional)
Lakanto sugar-free monk fruit sweetener, stevia, or raw honey (nonvegan), adjusted to taste
1/2 cup white chia seeds
2 Tbsp shelled gluten-free hemp seeds
optional toppings: blueberries, pomegranate arils, pistachios, bee pollen, dark chocolate chunks or cacao nibs, or toppings of choice
Put frozen berries, coconut milk, almond milk, protein powder, and red beet crystals into blender container and blend on high until well-mixed. Sweeten to taste.
Add chia and hemp seeds and pulse blend until just combined.
Pour into bowl or single-serving mason jars and cover or seal tightly.
Let sit for 10 minutes, then shake or whisk well and put in fridge overnight or for a minimum of 4 hours.
Pretty-in-Pink Pudding can be stored in an airtight container in the fridge for 4 to 5 days. Serve warm or cold with your choice of toppings.