Coconut Chia Pudding

Method

1. In a jar or bowl, whisk the ½ cup113 g coconut milk with 1 cup water until smooth, then whisk in the 2 tbsp40 g maple syrup, 1 tsp4.2 g vanilla, and salt, to taste to taste.
   • Canned Coconut Milk½ cup113 g(113 g)(½ cup)
   • Maple Syrup2 tbsp40 g(40 g)(2 tbsp)
   • Vanilla Extract1 tsp4.2 g(4.2 g)(1 tsp)
   • Sea Saltto taste
2. Whisk in the 6 tbsp72 g chia seeds. Let it sit 10–15 minutes, then whisk hard once more — that second stir breaks up the clumps that would otherwise settle into a lump at the bottom.
   • Chia Seeds6 tbsp72 g(72 g)(6 tbsp)
3. Cover and refrigerate overnight, or at least 4 hours. It sets into a thick, spoonable pudding. Keeps 5 days.
4. Before eating, crush the 1 cup232 g frozen strawberries — thawed, they slump into a loose compote — and ripple them through or spoon them on top.
   • Frozen Strawberries1 cup232 g(232 g)(1 cup)

Kids: blend the set pudding smooth and it turns into a mousse — no visible seeds, no bumps, just pink and creamy once the strawberries go in.