Strawberry Chia Pudding
A chilled strawberry milk chia pudding with a second stir to help prevent clumps.
Equipment
- 1 Blender, mixing bowl and two covered jars
Ingredients
- 200 g strawberries washed and hulled; reserve up to40 g for small pieces or topping
- 250 ml milk
- 35 g chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
Instructions
- Wash and hull fresh strawberries. Measure milk, chia, maple syrup and vanilla. If using frozen berries, follow their preparation instructions, including cooking if required, and cool safely first.
- Blend strawberries, milk, maple syrup and vanilla until fruit is finely broken down. Reserve up to40 g of the measured berries if desired for small pieces or topping; otherwise blend all fruit.
- Stir chia thoroughly into the berry milk, scraping the bottom. If reserved, fold in small strawberry pieces now or keep them chilled for topping. After10 minutes stir again, then cover and refrigerate.
- Chill for at least4 hours. Stir before serving and add a little milk if too thick. Allow more chilling if loose. Serve cold, with reserved strawberries if kept for topping.
Notes
Total includes10 minutes settling and at least4 hours chilling. Contains milk unless a suitable alternative is used. Frozen berries are not automatically ready to eat raw; follow package instructions.
Keep refrigerated at40°F (4°C) or below and use within2 days for best texture, respecting ingredient freshness. Generated illustrations; no personal kitchen test is claimed.