This recipe was made by our friend Erin Jensen, a Minneapolis based food photographer, food stylist and founder of the healthy food blog, The Wooden Skillet. She loves to share her healthy recipes and lifestyle tips on her Instagram account @thewoodenskillet. When she is not behind the camera or developing recipes, Erin is a full-time lawyer, loves to be outside with her husband and two daughters or leisurely making her way through a 3-hour dinner at one of Minneapolis' best restaurants. She loves sharing snippets of her life and behind the scenes of her blog on her Instagram stories!
Vanilla Chia Pudding
- 1 cup full fat coconut milk
- 1 cup Unsweetened Vanilla Almondmilk
- 1 Tablespoon coconut sugar (more to taste)
- 2 pinches salt
- 1 Teaspoon vanilla extract
- 1/2 cup + 2 Tablespoons chia seeds
- 2 cups fresh strawberries, sliced
- 1/2 Teaspoon lemon zest
- 1 Teaspoon fresh lemon juice
- 2 Tablespoons coconut sugar
- 1 Tablespoon water
- pinch of salt
- Whipped coconut cream, if desired
Combine coconut milk, Calfia Unsweetened Vanilla Almondmilk, salt, vanilla, chia seeds and coconut sugar into medium mixing bowl. Mix well to combine.
Let sit at least 20 minutes or as long as overnight in the refrigerator.
Place strawberries, lemon zest, lemon juice, coconut sugar, water and salt into small saucepan. Bring to medium heat, stirring occasionally.
Once it begins to simmer, allow to cook for 8-10 minutes, turning heat down as it starts to boil more (try to keep it at a simmer). Remove from heat and allow to cool slightly (feel free to place the refrigerator for 10 minutes to speed up the process).
Once cooled slightly, use a hand immersion blender to fully combine.
To Serve:Add vanilla chia pudding to small serving jar or bowl. Pour as much strawberry mixture on top as you wish. Top with whipped coconut cream, if desired.