Go Back
A delicious chia seed pudding topped with fresh berries and mint leaves.
Binjal Pandya

Strawberry Rhubarb Chia Pudding

A Strawberry Rhubarb Chia Pudding a delicious creamy coconut chia base and topped with an easy strawberry rhubarb compote. Perfect healthy breakfast or dessert option for vegan and gluten-free. This strawberry rhubarb chia pudding is So good you are going to want to eat it Every. Single. Day!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 -3
Course: Breakfast
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For Strawberry Rhubarb Compote
  • 1 cup Chopped Rhubarb
  • 1 cup Quartered Strawberries
  • ¼ cup water
  • 1 tbsp Coconut Sugar
  • For Chia Pudding
  • 1 ¼ cup Coconut Milk
  • ¼ cup Chia Seeds
  • ¼ cup Shredded Coconut Flakes
  • 1 tsp Vanilla Extract
  • 1 tsp Honey or Maple Syrup

Method
 

  1. For Strawberry and Rhubarb Compote
  2. In a medium saucepan, add the rhubarb, water, and coconut sugar. Bring to a simmer and cook about 2 minutes.
  3. Once rhubarb become soften, add chopped strawberries and continue to simmer and cook
  4. about 2-3mins until strawberries and rhubarb have softened and a thick sauce form. keep
  5. aside and let it cool down.
  6. For Chia Pudding
  7. To make the chia pudding, place milk, chia, coconut, honey or maple syrup and vanilla in a bowl. Stir well and place in
  8. the fridge to set at least 1 hour to overnight.
  9. To serve, layer in glass or cup with chia pudding and strawberry rhubarb compote or simply serve into the plate or you can serve as per your choice and enjoy.

Notes

  • You can add date syrup or maple syrup instead of coconut sugar.
  • Add sliced or chopped dry fruits in pudding to make your healthy breakfast