Chia Coconut Pudding with Strawberries & Rhubarb

Maple-sweetened stewed strawberry rhubarb compote sits on top of chia coconut pudding for a breakfast that is sweet, tart and balanced.

Gather Your Ingredients -CHIA PUDDING-

– Rhubarb stalks – Strawberries – Water – Maple syrup – Almond milk – Chia seeds – Shredded unsweetened coconut flakes – Vanilla

In a medium saucepan, combine rhubarb, water, and maple syrup. Bring to a simmer, stirring occasionally. As soon as the rhubarb starts to soften, add the strawberries and continue to simmer

Let's Make The Pudding!

Cook about 5-7 minutes until strawberries and rhubarb have softened and a thick sauce forms. Set aside to cool.

Let's Make The Pudding!

To make the chia pudding, combine milk, chia, coconut, and vanilla in a bowl. Stir well and let set in the fridge for at least 1 hour to overnight.

Let's Make The Pudding!

To serve, divide half of the chia pudding into 2 separate bowls and top with strawberry rhubarb compote.


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