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Rhubarb Strawberry Chia Pudding

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Rhubarb Strawberry Chia Pudding
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 2-4 servings 1x
  • Category: Breakfast
  • Cuisine: Healthy

Just 4 ingredients for this quick fruit chia pudding prepared with coconut milk and a rhubarb strawberry compote. Super easy to make, it’s a perfect nutritious vegan breakfast, snack or even dessert.

Ingredients

Scale

For the chia pudding:

  • 1 cup (240 ml) full-fat coconut milk
  • 3 Tablespoons chia seeds
  • 1/2 teapoon vanilla exract
  • 1 teaspoon agave or maple syrup (optional)

For the rhubarb-strawberry compote:

  • 1/4 lb (125g) strawberries, hulled and cut into quarters
  • 1/4 lb (125g) rhubarb, stalks washed and sliced in 2-inch (5 cm) slices
  • 1 Tablespoon agave or maple syrup
  • 1 Tablespoon water

Instructions

For the chia pudding:

  1. Add the chia seeds and milk to a bowl and stir together. Let sit for 10 minutes, then stir again once the seeds have started to gel.
  2. Cover the bowl and place in the refrigerator overnight.

For the rhubarb-strawberry compote:

  1. Combine compote ingredients in a saucepan, bring to a boil and gently simmer over medium-low heat until reduced and thickened and the fruit has softened, about 15 minutes. Remove from heat and let cool.
  2. Divide the cooled compote into 2 to 4 glasses, and pour the chia pudding on top. It’s ready!

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