Strawberry Coconut Chia Pudding
This creamy strawberry coconut chia pudding is made with Greek yogurt for 13g of protein, and only 155 calories per serving. Low carb, make-ahead, and ready in 4 hours.
Servings: 6 servings
Calories: 165kcal
Cost: $8
Ingredients
- 1.5 cups strawberries washed, trimmed and quartered
- 1 tablespoon water
- ¼ cup chia seeds
- 2 cups plain greek yogurt 2%
- ¼ cup unsweetened vanilla almond milk
- 2 tablespoon unsweetened shredded coconut
- ¼ cup coconut cream
- 1 teaspoon vanilla extract
- 2 tablespoon powdered sweetener sugar substitute use your preferred sweetener
Instructions
- Wash, trim, and quarter the strawberries.
- Add to a pan over medium-low heat with 1 tablespoon water. Cook until soft, about 5 minutes.
- Mash with a potato masher until jammy. Transfer to a bowl and let cool.
- Add chia seeds and stir until combined.
- Stir in the unsweetened shredded coconut.
- Add the coconut cream (if using), almond milk, and powdered sweetener. Sweeten to taste, using more or less than suggested.
- Fold in the Greek yogurt and mix until fully combined.
- Transfer to a container or individual jars. Refrigerate for at least 4 hours, overnight is best.
- After 30 minutes in the fridge, give the pudding a quick stir to prevent the chia seeds from clumping at the bottom. Return to the fridge for the remaining chill time. Garnish with coconut flakes and fresh strawberries before serving.
Video
Notes
- If your strawberries are very sweet, taste before adding sweetener and adjust accordingly.
- The pudding will thicken more as it sits; what looks too thin going into the fridge will be perfect by morning.
- Garnish just before serving so the coconut flakes stay crisp.
Nutrition
Calories: 165kcal | Carbohydrates: 10g | Protein: 13g | Fat: 9g | Fiber: 4g | Sugar: 5g
