Strawberry Vanilla Chia Pudding

Updated: May 1, 2020


2 tbsp macadamia nuts

1 cup fresh strawberries, chopped

3/4 canned light unsweetened coconut milk

1 scoop (1 tbsp) collagen powder

2 tbsp chia seeds

1 tsp raw honey (optional)

1 tsp vanilla extract

1/4 tsp ground cinnamon

1 tbsp unsweetened shredded coconut

Pinch of sea salt

Grated zest 1/2 lemon


  1. Preheat the oven 350 Degrees F. Place macadamia nuts on an un-greased baking sheet and toast for 5 to 7 minutes, until fragrant and slightly golden.

  2. Combine 3/4 cup of strawberries, the coconut milk, collagen powder, chia seeds, honey is using, vanilla, and cinnamon in a small food processor and blend until smooth. Cover the pudding and refrigerate for at-least 4 hours or overnight to set.

  3. Combine the toasted macadamia nuts, shredded coconut, and sea salt in a small food processor and pulse a few times, until crumbly.

  4. Garnish servings of the chia pudding with the remaining 1/4 cup chopped strawberries, the macadamia crumble, and lemon zest.

Source: "Food: What the Heck Should I Cook?" By Dr. Hyman

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