To further my obsession with puddings for breakfast, I combined some of my leftover strawberry sundae sauce with some leftover coconut cream and the dregs of a packet of chia seeds – I just happened to have the perfect amount of everything, lucky! It was delicious but did not make a super healthy breakfast, as there is decent amount of castor sugar in the sundae sauce, seeing as it’s intended for dessert fare.
It was so good, though, that it was worth revisiting, so the next time I made them I just used fresh strawberry puree with a little maple syrup and stevia. Bingo! They became the perfect weekday breakfast, as they’re made ahead of time. Bonus – they are also sweet enough to serve for dessert, if you wish.
- Coconut cream is low FODMAP in servings of 1/2 cup.
- Maple syrup is contains 1:1 fructose and glucose, just make sure it’s pure maple syrup and has no additives.
- Pure stevia extract is low FODMAP, different brands of stevia products may or may not be low FODMAP, depending on sweetening additives used, such as polyols.
- Strawberries are low FODMAP in servings of 8 medium berries or less.
Strawberry Coconut Chia Seed Puddings
Makes 8 x 120 ml/4 oz. puddings.
- 400 ml of coconut cream (your choice of full or light)
- 300 g fresh strawberries, plus a few more for serving
- 1/2 cup chia seeds
- 1/8 cup maple syrup, or to taste
- 5 drops of stevia extract, or to taste
Wash, hull and pat dry the strawberries, then place them in your 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, if you’d like.
Pour into a mixing bowl and stir through the chia seeds.
Divvy the mixture up between eight 4 oz ramekins, or put it all in a large serving dish, before covering and leaving them in the fridge to set for 2 hours. Top with extra strawberries, if you wish. Dig in!