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Strawberry rhubarb chia seed pudding in two glass jars with spoon
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Strawberry Rhubarb Chia Seed Pudding

Thick and creamy chia seed pudding base with a tangy strawberry rhubarb fruit compote
Prep Time1 hour
Cook Time15 hours
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: breakfast, dairy-free, dessert, gluten-free, grain-free, snack, vegan
Servings: 4 servings

Ingredients

For the chia seed pudding:

  • 1 13.66oz can full-fat coconut milk
  • ¼ cup chia seeds
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract

For the strawberry rhubarb compote:

  • 2 cups rhubarb, chopped
  • 2 cups fresh or frozen strawberries, quartered
  • 1 tbsp maple syrup

Instructions

  • Place the coconut milk, maple syrup, and vanilla in a bowl and mix. Add the chia seeds and mix with a whisk making sure to remove any lumps. Cover the bowl or place in an airtight container and place the mixture in the refrigerator and chill for at least one hour and up to 24 hours.
  • While the chia seed pudding is thickening, make the strawberry rhubarb compote by adding the rhubarb, strawberries and maple syrup to a small saucepot and bring to a boil over medium heat. Allow to gently simmer for about 15 minutes or until the fruit has broken down and the sauce has slightly thickened. Remove from the heat and cool completely.
  • Scoop a bit of the chia seed pudding into a bowl and drizzle with the strawberry rhubarb compote. Enjoy!