Strawberry Chia Pudding
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Strawberry Chia Pudding
Recipe By Courtney Roulston
Ingredients
½ cup chia seeds
1.5 cups almond milk
1 cup coconut milk
1 tsp vanilla bean paste
3 tbsp maple syrup, plus extra to serve
300 g strawberries, hulled
1 cup Greek yoghurt
¼ cup slivered almonds, toasted
Method
Place the chia seeds, almond milk, coconut milk, vanilla and 2 tablespoons of maple syrup into a bowl and mix well until combined. Place the bowl into the refrigerator for 4 hours, or overnight to set.
Cut half the strawberries into a rough dice and place them into a small saucepan over a medium heat with 2 tablespoons of water and remaining maple syrup. Bring up to a gentle simmer and cook for 5 minutes, or until they become jammy. Set aside to cool slightly.
Place the chia pudding into serving bowls or glasses. Top with the strawberry jam mixture, yoghurt, remaining sliced fresh strawberries, toasted almonds and a drizzle of maple syrup before serving.
