Strawberry Chia Seed Compote Recipe

This EASY strawberry chia pudding begins with making a super creamy, rich, naturally sweetened strawberry milk! It is next-level but still ultra simple (5 ingredients!). Simply blend fresh strawberries with vanilla extract and canned light coconut milk (or another creamy milk you enjoy). Then sweeten to taste with maple syrup (or another liquid sweetener such as agave, or even stevia if it’s a flavor you’re used to)! The result is a heavenly, fiber-rich snack or breakfast that tastes just like strawberries and cream but more sophisticated.

Ingredients

• 1 (14-oz) can light coconut milk (choose a smooth, creamy brand // or sub other creamy milk of choice // 1 can yields ~1 ¾ cups or 400 ml)

• 1 cup roughly chopped fresh strawberries (or sub thawed frozen)

• 1/2 tsp vanilla extract

• 1-3 Tbsp maple syrup (or sub other sweetener of choice to taste)

• 1/3 cup chia seeds

  
  

FOR SERVING optional

• Yogurt of choice

• Coconut whipped cream

• Fresh strawberries

• Crushed graham crackers 

Instructions

1. To a high-speed blender, add coconut milk (or other milk of choice), strawberries, vanilla extract, and the lesser amount of sweetener and blend on high until no strawberry bits remain.

2. Taste and adjust sweetness as needed. Then add chia seeds and pulse a few times to combine, scraping down sides as needed.

3. Transfer to a sealable container or bowl and chill in the refrigerator for at least 2-4 hours; ideally overnight. It will thicken and set the longer it chills. If the chia seeds aren't evenly distributing, you can give it another stir after ~30 minutes.

4. Serve as is or with a scoop of your favorite yogurt or coconut whipped cream, strawberry compote, and/or crushed graham crackers or granola for an elevated experience.

5. Leftovers keep in the refrigerator up to 4-5 days. Not ideal for freezing, but could possibly work as little popsicles. Enjoy!