If busy mornings leave you with little time to prepare breakfast, overnight coconut chia pudding with strawberries is a simple, nutritious option that can be made the night before.
Made with coconut milk, chia seeds, fresh strawberries and a touch of maple syrup, this creamy breakfast is rich in fibre and can be stored in the refrigerator for up to five days, making it ideal for meal prep.
Ingredients (Serves 4)
1 can (13.5 oz) light coconut milk
5 tablespoons chia seeds
3 tablespoons maple syrup (divided)
1 teaspoon vanilla bean paste
A pinch of salt
2 cups fresh strawberries, chopped
Method
In a bowl, whisk together the coconut milk, chia seeds, one tablespoon of maple syrup, vanilla bean paste and a pinch of salt.
Cover and refrigerate for at least one hour until the mixture thickens into a pudding.
Toss the chopped strawberries with the remaining maple syrup and let them rest for 15 to 30 minutes to release their natural juices.
Drain any excess liquid and reserve a few strawberries for garnish.
Divide the remaining strawberries into four jars or serving glasses, then spoon the chilled chia pudding over them.
Top with the reserved strawberries, cover and refrigerate overnight.
By morning, the pudding will have developed a rich, creamy texture and is ready to enjoy. It can be eaten straight from the fridge and stays fresh for up to five days, making it a convenient breakfast for busy weekdays.
