Description
Vanilla chia pudding topped with a delicious homemade strawberry rhubarb compote
Ingredients
Units
Scale
Chia pudding
- 1/4 cup chia seeds
- 1 cup light coconut milk
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Strawberry rhubarbย compote
- 1 cup rhubarb, chopped into small pieces
- 1 cup strawberries, cut into quarters
- 1 tbsp maple syrup
Instructions
- Whisk the chia seeds, coconut milk, maple syrup and vanilla extract together in a bowl. Cover and place in the fridge for at least an hour or overnight.
- Add the rhubarb, strawberries and maple syrup into a small pot on medium heat.
- Cook for 15-20 minutes, stirring every couple of minutes until the fruit has broken down.
- Put heat on medium high, stirring and letting boil down for 1-2 minutes, then remove from heat and let cool.
- Scoop some of the chia pudding into a cup and top with the strawberry rhubarb compote.
Notes
Use any plant-based milk you prefer to make the chia pudding.
Store in an air-tight container in the fridge for 2-3 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 13g
- Fat: 20g
- Saturated Fat: 13g
- Carbohydrates: 27g
- Fiber: 10g
- Protein: 5g