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PRETTY-IN-PINK PUDDING (aka strawberry coconut chia pudding)

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Pretty-in-Pink Pudding topped with blueberries, blackberries, keto grain-free granola, roasted baru nuts, diced sugar-free chocolate bar, and low-carb toffee crunch peanut butter warmed with a touch of coconut oil.

Pretty-in-Pink Pudding topped with blueberries, blackberries, keto grain-free granola, roasted baru nuts, diced sugar-free chocolate bar, and low-carb toffee crunch peanut butter warmed with a touch of coconut oil.

I absolutely love chia pudding and this strawberry coconut combination is one of my all-time favourites.  It’s nutritious and delicious and can literally be thrown together in just minutes the night before for a quick and easy breakfast, snack or lunch.  

Why Chia?

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PHOTO PEXELS.COM

Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats.  In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!

Sensational Strawberries

Not only do these pretty red berries taste delightful, but they're little nutrient-dense gems.  One cup of strawberries contains just under 50 calories and only 7 grams of sugar, but provides over 100% of our RDI of vitamin C, almost 90% of our recommended vitamin A, 3 grams of fiber, and loads of anti-inflammatory, disease-fighting antioxidants.  These powerful phytochemicals are believed to help protect against cancer, heart disease, diabetes, and dementia.

In this recipe, I use frozen organic strawberries. However, feel free to substitute mixed frozen berries or opt for fresh local berries if they’re in season.

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PHOTO PEXELS.COM

Pretty-in-Pink Pudding Recipe

Ingredients for 4 small servings:

  • 2 cups frozen strawberries

  • 1 cup canned organic full-fat coconut milk

  • 1 cup unsweetened almond or nut-free milk (I like to use my Almond Cow to make homemade plant-based milk)

  • 1/4 cup Nuzest Clean Lean Wild Strawberry or Smooth Vanilla protein powder

  • 1 Tbsp red beet crystals (optional)

  • Lakanto sugar-free monk fruit sweetener, pure stevia, or raw honey (nonvegan), adjusted to taste

  • 1/2 cup white chia seeds

  • 2 Tbsp shelled gluten-free hemp seeds

  • optional toppings: berries, pomegranate arils, pistachios, bee pollen, granola, dark chocolate chunks or cacao nibs, nuts/seeds, nut butter, or toppings of choice

STRAWBERRY COCONUT CHIA PUDDING.jpg

Directions:

  1. Put frozen berries, coconut milk, almond milk, protein powder, and red beet crystals into blender container and blend on high until well-mixed. Sweeten to taste.

  2. Add chia and hemp seeds and pulse blend until just combined.

  3. Pour into bowl or single-serving mason jars and cover or seal tightly.

  4. Let sit for 10 minutes, then shake or whisk well and put in fridge overnight or for a minimum of 4 hours.

Pretty-in-Pink Pudding can be stored in an airtight container in the fridge for 4 to 5 days. Serve warm or cold with your choice of toppings.