Strawberry Coconut Chia Pudding

4 servings

7 tablespoons chia seeds 1 cup frozen or fresh strawberries 1 3/4 cups homemade coconut milk (recipe below), or nut milk of choice 1 scoop collagen (optional) 1 tsp vanilla 1 tablespoon honey or maple syrup or stevia to taste

 Put chia seeds into a medium size bowl. Dip the measuring spoon into the jar of chia and scoop it into the spoon, then sweep over the top of the spoon with a knife to level off the measurement.  In a blender, blend the strawberries, coconut milk, collagen (if using) vanilla and sweetener together on high till smooth  Pour the liquid over the chia seeds and stir.  Let sit about 2 hours stirring every 5 minutes for the first 15 minutes.  You can put this in the refrigerator overnight to eat for breakfast or snack.  The chia will thicken the liquid creating a perfect pudding texture  The pudding will last about 4 days. Homemade Coconut Milk

This is a light fresh coconut milk perfect for the Strawberry Coconut Chia Pudding, Strawberry Matcha Smoothie Bowl or Golden Sleep Tonic. Easy to make, pure and delicious.

Makes 2 ½ cups

1 cup organic coconut flakes or shredded coconut 3 cups filtered water

 Heat water until hot, but not boiling.  Put shredded coconut in blender or Vitamix and add the hot water. Let sit 5 minutes to soften.  Blend on high for 3 minutes until thick and creamy.  Pour through a nut milk bag, towel or several thicknesses of cheesecloth to extract coconut milk. Squeeze to get every drop.  Store in the refrigerator for up to 3-4 days.  Since there are no preservatives or fillers, the "cream" of the coconut milk may separate on the top when stored in the fridge. Just shake or stir before using.