I am slightly (a lot) addicted to chia seed puddings. This strawberry and coconut pudding is low-FODMAP and my all-time favourite, followed closely by a chocolate pudding. I like it best because it’s filling and flavourful without being too rich for a morning meal. It gives a sustained energy boost that easily lasts until lunch time.
Further Food Nutritionist Commentary:
By Casey Giltner, Nutritionist
Strawberry Coconut Chia Pudding
10.5 ounces strawberries (and a couple extra for garnish)
1 can of coconut cream
⅛ cup maple syrup (or to taste)
5 drops stevia extract (or to taste)
½ cup chia seeds
- Place washed and patted-dry strawberries in a blender with the coconut cream, maple syrup and stevia, blend on high for 2 minutes, until smooth (or until there are only very small chunks of strawberry left).
- Pour into a mixing bowl and stir in chia seeds.
- Divide into 8, 4oz ramekins or put it all in a large serving dish before covering.
- Refrigerate to set for at least 2 hours.
Suggested pairings: Serve with strawberries on top
Per Serving: Calories: 209; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 1mg; Potassium: 127mg; Carbohydrate: 11g; Fiber: 6g; Sugar: 5g; Protein: 3g
Nutrition Bonus: Vit C: 36%; Iron: 7%
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