Strawberry Rhubarb Coconut Chia Pudding

Name: Strawberry Rhubarb Coconut Chia Pudding
Prep time: 5 min
Cook time: 25 min
Cuisine: American
Ingredients: 4 cups rhubarb ((marinated)); 3 cups strawberries ((organic)); 1 1/2 cup coconut cream ((thick, canned)); 2 cups almond milk; 1/2 cup chia seeds; 1 tsp liquid stevia; 8 cups rhubarb ((sliced, roughly 13 stalks)); 1/2 cup maple syrup

Posted on March 2, 2014 by Amie Sue in Desserts, Raw Food Recipes Home

Level

Easy

Ingredients

Ingreds.

Total

20min

Level

Easy

Ingredients

Ingreds.

Total

20min

Chia can be a wonderful addition to your diet just for fiber content alone and chia pudding is a great way to eat this wonderful and healthy seed.

Chia is high in fiber… The dietary fiber content is approximately 56.5 g per 100 g of seeds — 14.1 g being soluble. Unlike dietary fiber from cereal grains, the soluble fiber content of chia seeds takes more time to travel through the intestinal tract, which helps add bulk to the stool and provides a slower rate of glucose absorption. MayoClinic.com recommends men 50 and younger to consume 38 g of fiber a day; women, 25 g. So, as you can see, chia can be a wonderful addition to your diet just for fiber content alone.

The sweetness of the strawberries in this chia pudding balances the tartness of the rhubarb. The healthy fats found in the coconut cream helps to mellow out the tartness just a tad as well as giving it a wonderful smooth and creamy mouth-feel.

This chia pudding is cooling, refreshing and filling, Enjoy!

Chia can be a wonderful addition to your diet just for fiber content alone and chia pudding is a great way to eat this wonderful and healthy seed.

This chia pudding is cooling, refreshing and filling, Enjoy!

Ingredients

Strawberry Rhubarb Coconut Chia Pudding

4 cups rhubarb (marinated)
3 cups strawberries (organic)
1 1/2 cup coconut cream (thick, canned)
2 cups almond milk
1/2 cup chia seeds
1 tsp liquid stevia

Rustic Style Rhubarb Sauce

8 cups rhubarb (sliced, roughly 13 stalks)
1/2 cup maple syrup

Servings:

Units:

Directions

Prep

5 min

Total

25 min

Strawberry Rhubarb Coconut Chia Pudding

In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia. Blend until combined.
Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up. Mix one last time before dishing up just in case any of the ingredients started to settle.
Pour into jars and place in the fridge to firm up or eat right away.
This chia pudding should keep for 3-4 days in the fridge.

Rustic Style Rhubarb Sauce

Wash and dry the rhubarb and slice into 1/4″ slices, discard the leaves (they are toxic).
Place the rhubarb and maple syrup in a ziplock bag, close and shake, coating all the pieces.
Pour everything into a glass container that will fit inside of the dehydrator, cover with plastic wrap and slide the container into the bottom of the dehydrator. I use the Excalibur machine.
Dehydrate at 115 degrees for 8 hours. The rhubarb will soften and create extra sauce.
Use in recipes, eat alone or blend into a sauce and scoop over ice cream or your favorite porridge.