# What You Need:
→ Base
01 - Light coconut milk, 13.5 fluid ounces
02 - Chia seeds, 6 tablespoons
03 - Maple syrup or honey, 2 tablespoons, optional
04 - Pure vanilla extract, 1 teaspoon
→ Strawberry Layer
05 - Fresh strawberries hulled and chopped, 8.8 ounces, plus extra for garnish
06 - Lemon juice, 1 tablespoon
07 - Maple syrup or honey, 1 tablespoon, optional
→ Toppings
08 - Sliced strawberries, as desired
09 - Toasted coconut flakes, as desired
10 - Fresh mint leaves, as desired
# How to Make:
01 - In a medium mixing bowl, whisk together coconut milk, chia seeds, maple syrup or honey if using, and vanilla extract until well combined to prevent seed clumping.
02 - Cover the bowl and refrigerate for at least 4 hours or overnight, stirring once after 30 minutes to distribute chia seeds evenly throughout the pudding.
03 - While pudding sets, blend fresh strawberries with lemon juice and maple syrup or honey if using in a blender or food processor until smooth consistency is achieved.
04 - Once chia pudding has thickened, stir thoroughly to achieve desired consistency.
05 - Layer strawberry puree and chia pudding alternately in serving glasses or jars, creating distinct visual layers.
06 - Top each serving with sliced strawberries, toasted coconut flakes, and fresh mint leaves as desired. Serve immediately while chilled.
