Strawberry Chia Seed Pudding with Toasted Coconut and Almonds


This recipe makes enough pudding to fill 5 1-cup mason jars, which is perfect if you are looking for an easy, satisfying snack for the week. I've written it for this quantity because it is a great recipe to batch cook at the beginning of the week and enjoy through Friday, since these single-servings can last in the fridge for up to five days. All you have to do the morning of is add the toppings. The recipe can definitely be halved if you want to make a smaller quantity.

While I've featured strawberries here as the fruity flavor, feel free to experiment with whatever fruit inspires you. You can use the same method with mango, pineapple, or other types of berries. Mango lime chia seed pudding with toasted coconut and pecans anyone?



Strawberry Chia Seed Pudding with Toasted Coconut and Almonds Makes 5 1-cup servings

2 cups unsweetened milk of choice 2 cups strawberries, divided ¼ teaspoon cinnamon 1 tablespoon maple syrup 1 teaspoon vanilla extract Sea salt ½ cup chia seeds ¼ cup shredded unsweetened coconut ¼ cup slivered almonds

  1. Preheat the oven to 300F.

  2. In a blender combine the milk, 1 cup strawberries, cinnamon, maple syrup, vanilla extract, and a pinch of salt until smooth. Add the chia seeds and remaining cup of strawberries, pulsing a few times so that the seeds become uniformly distributed and the strawberries are cut into small chunks. Pour into single serving mason jars or one large glass container and allow to sit overnight or at least 2 hours.

  3. Spread the almonds onto a parchment lined baking sheet and bake for 5 minutes. Remove from oven, add the coconut flakes and continue toasting for another 5 minutes, or until golden brown. Allow almonds and coconut to cool before storing.

  4. To serve, top the pudding with about a tablespoon of the coconut and almond mixture.