Chia Seed Pudding

By Chef Eddy Van Damme

Prep Time:

20m

Yield:

4-5 servings

Rich in rich in minerals, omega-3 fat, antioxidants, and fiber, chia seeds pack a nutrient dense punch for being so small. Chef Eddy created this Chia Seed Pudding recipe for a healthy, high-fiber dessert you can feel good about. Chef Eddy uses fresh strawberries here, but feel free to swap out for your favorite fruit instead. If you like your chia seed pudding a little sweeter, swirl or layer a bit of your favorite fruit spread in addition to the fresh fruit.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

1 can coconut milk (about 14 oz) must be unsweetened
3 tablespoons Imperial Sugar Extra Fine Granulated Sugar
2 teaspoons vanilla extract
4 tablespoons Chia seeds
1 pint strawberries

Directions

In a bowl whisk together coconut milk, sugar, and vanilla. Taste mixture, depending on personal taste you could add a touch more sugar.
Add chia seeds and set aside.
Wash and remove stems from strawberries. Cut small in half and large in quarters. Scatter strawberry pieces on bottom of glass. Retain some strawberries to decorate top.
Spoon pudding over strawberries and place in fridge for several hours.
Decorate with remaining strawberries.