# What You’ll Need:
→ Base
01 - 13.5 fl oz light coconut milk
02 - 6 tablespoons chia seeds
03 - 2 tablespoons maple syrup or honey, optional
04 - 1 teaspoon pure vanilla extract
→ Strawberry Layer
05 - 8.8 oz fresh strawberries, hulled and chopped, plus extra for garnish
06 - 1 tablespoon fresh lemon juice
07 - 1 tablespoon maple syrup or honey, optional
→ Toppings
08 - Sliced fresh strawberries
09 - Toasted coconut flakes
10 - Fresh mint leaves
# Method:
01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract. Mix thoroughly to prevent clumping of seeds.
02 - Cover bowl and refrigerate for at least 4 hours or overnight. Stir once after 30 minutes to distribute seeds evenly throughout the mixture.
03 - While pudding chills, puree chopped strawberries with lemon juice and maple syrup or honey if using in a blender until completely smooth.
04 - Once chia pudding has thickened after chilling, stir well to achieve desired consistency.
05 - Alternately layer strawberry puree and chia pudding in serving glasses or jars, starting and ending with desired component.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves. Serve chilled.
