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Strawberry Rhubarb Chia Pudding

Strawberry Rhubarb Chia Pudding for a Wholesome Breakfast

A refreshing and easy vegan Strawberry Rhubarb Chia Pudding perfect for breakfast or dessert, packed with health benefits.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Desserts
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pudding
  • 1 cup Coconut Milk Any plant-based milk can be used.
  • 1/4 cup Chia Seeds Provides the pudding's signature texture.
  • 2 tablespoons Maple Syrup Can substitute with agave nectar or honey.
  • 1 teaspoon Vanilla Extract For a richer taste, use vanilla bean.
For the Compote
  • 2 cups Chopped Rhubarb Essential for tang; can substitute with sour cherries.
  • 1 cup Chopped Strawberries Offers a sweet contrast to the rhubarb.

Equipment

  • Medium-sized bowl
  • medium saucepan
  • whisk

Method
 

Step-by-Step Instructions
  1. In a medium-sized bowl, combine coconut milk, chia seeds, maple syrup, and vanilla extract. Whisk until evenly distributed and thickened.
  2. Cover the bowl with plastic wrap and place it in the refrigerator for at least 1 hour or overnight to chill and set.
  3. In a medium saucepan, combine chopped rhubarb, chopped strawberries, and maple syrup. Cook over medium heat for 15-20 minutes until it thickens.
  4. Remove from heat and let the compote cool at room temperature for 10-15 minutes before using.
  5. Layer the chia pudding and strawberry rhubarb compote in jars or bowls.
  6. Serve immediately or store in airtight containers for up to 5 days.

Nutrition

Serving: 1servingCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 30mgPotassium: 200mgFiber: 7gSugar: 10gVitamin A: 10IUVitamin C: 20mgCalcium: 15mgIron: 8mg

Notes

For best results, allow chia pudding to rest overnight. Adjust sweetness of the compote based on taste.

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