Small in size, but big in nutrition, chia seeds are full of everything from omega-3s to protein, but it’s their fibre content that gives them the most unique property of all. When soaked in a liquid, like coconut milk, they swell to form a pudding like texture making them perfect for a heath’ed up sweet treat. As strawberries are abundant this time of year, they make for the natural choice, but chia’s neutral flavour allows pretty much any fruit (or chocolate!) to be subbed in when the seasons change, or that creative culinary muscle needs to be flexed and you want to experiment with other chia pudding flavours.
1 can full fat coconut milk 1 cup strawberries, hulled and sliced 1/4 cup maple syrup ½ lemon, juice ¼ cup chia seeds 1 splash vanilla extract
1 // Add ingredients to a blender, and blend on high until smooth.
2 // Transfer mixture to four individual ramekins, cover and refrigerate for at least four hours (preferably overnight) to set.
This recipe was brought to you in collaboration with Lynsey Loves Food, as part of a series featuring five of our favourite healthy summer recipes using seasonal ingredients that are available at your local market.
Photos: Jason Matos