This Strawberries and Cream Chia Pudding is thick, creamy, and high in protein thanks to one magical ingredient: silken tofu! Typically, chia pudding is made with just chia seeds and milk, but using silken tofu instead makes the chia pudding extra thick and almost mousse-like. This chia pudding is perfect for breakfast or a snack since it’s packed with plant protein and fiber to keep you full.
Tips
Since there’s no added sweetener, this chia pudding gets most of its flavor and sweetness from the strawberries. So be sure to use very ripe, sweet strawberries for the best flavor.
The “cream” part of this strawberries and cream chia pudding is coconut cream, made from coconut without added sweeteners. You can find canned coconut cream at many markets like Sprouts, Whole Foods, Trader Joe’s, etc. If you can’t find coconut cream, you can buy a can of whole-fat coconut milk, chill it in the fridge, and scoop off the thick white cream layer on top to use in its place.
This chia pudding has about 16 grams of protein per serving. For extra protein, add a scoop of plain plant-based protein powder or sprinkle some hemp seeds on top. If adding protein powder, dissolve it in some non-dairy milk first.
Ingredients
- 6 oz silken tofu
- 1/2 cup strawberries plus extra for serving
- 2-4 tbsp coconut cream
- 2 tbsp chia seeds
Instructions
- ADD silken tofu and strawberries to a blender and blend until smooth.
- ADD coconut cream (start with 2 tbsp) and briefly blend to combine. Taste and add more coconut cream if desired. Be careful not to overblend or the coconut cream may separate.
- ADD strawberry mixture to a jar/bowl with the chia seeds. Whisk well to remove any clumps of chia seeds.
- COVER the jar/bowl and place in the fridge for at least 2 hours to thicken. Stir again before serving. If desired, top with or mix in some chopped strawberries to serve.
