4-6 Servings
Ingredients:
16 oz fresh strawberries, hulled
1 1/2 cup canned coconut milk
1/4 cup grade B maple syrup
1 vanilla bean, scraped
3/4 tsp finely grated lime zest
1/2 cup chia seeds
Directions:
Place the strawberries, coconut milk, maple syrup, vanilla and lime zest in a blender and blend until smooth. Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again. Cover and refrigerate for at least 4 hours and up to 3 days. Stir the pudding before serving. The longer it sits, the thicker the pudding will become; if you find that it is too thick, whisk in a little water (or coconut water, if you have some on hand). Spoon into individual cups or bowls and garnish.
Dress it up with coconut flakes, cacao nibs or nuts
Download Chef Michael’s recipe here:
*This blog was first published here: Sunshine Retirement Living
