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Strawberry rhubarb chia pudding layered in a glass with coconut yogurt and fresh strawberries

Strawberry Rhubarb Chia Pudding

5 from 1 vote
Coconut chia pudding layered with a homemade strawberry rhubarb jam that's just fruit and a little honey. 20g of protein and 7g of fiber per serving, naturally gluten and dairy-free
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 4 hours 25 minutes

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Servings : 4 servings

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Ingredients

Strawberry Rhubarb Jam
  • 1 cup strawberries, roughly chopped
  • 1 cup rhubarb, diced small
  • 1 tbsp honey, add a second tablespoon if your rhubarb is really tart
Coconut Chia Pudding
  • 1 can full-fat coconut milk, well shaken
  • ⅓ cup chia seeds
  • 1 tbsp honey or maple syrup, (optional)
  • 1 tsp vanilla bean paste, or vanilla extract
  • 2 scoops collagen peptides or vanilla protein powder, (optional)
Topping
  • ½ cup fresh strawberries, diced small
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Instructions
 

  1. Make the Jam
    Add the 1 cup strawberries (roughly chopped), 1 cup rhubarb (diced small), and 1 tbsp honey to a small saucepan over medium heat. Cook for 10 to 12 minutes, stirring every few minutes.
    The rhubarb will break down on its own and the strawberries will get soft and jammy. Mash it a couple of times with a fork if you want it smoother, or leave it chunky.
    Transfer to a bowl and let it cool completely. It'll thicken up as it sits.
    Homemade strawberry rhubarb jam cooked down in a saucepan
  2. Make the Chia Pudding
    Whisk together 1 can full-fat coconut milk, ⅓ cup chia seeds, 1 tbsp honey or maple syrup (optional), 1 tsp vanilla bean paste, and 2 scoops collagen peptides or vanilla protein powder (if using) in a medium bowl.
    Let it sit for 5 minutes, then whisk again to break up any clumps. Chia seeds love to stick together in the first few minutes so don't skip this step.
    Cover and refrigerate for at least 4 hours or overnight.
    Coconut chia seed pudding set and thickened in a bowl
  3. Assemble the Jars
    Spoon about 2 tablespoons of jam into the bottom of each jar. Add chia pudding until the jar is about half full, then add another tablespoon of jam. Fill with the remaining chia pudding, leaving a little room at the top.
    Dollop one more small spoonful of jam on the surface and top with ½ cup fresh strawberries (diced), divided amoung the jars.
    Strawberry chia pudding recipe served in two glasses with yogurt and fresh strawberries

Nutrition

Calories: 542kcalCarbohydrates: 22gProtein: 20gFat: 45gSaturated Fat: 37gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 112mgPotassium: 651mgFiber: 7gSugar: 8gVitamin A: 45IUVitamin C: 36mgCalcium: 159mgIron: 8mg

Notes

  • Storage: Keeps in the fridge for up to 4 days with the lid on. Add the fresh strawberry topping right before eating so they don't get soggy.
  • Coconut milk: Use the canned full-fat kind, not the carton. The carton version is too thin and the pudding won't set right. Shake the can well before opening so the cream and liquid are mixed.
  • Protein powder: Some protein powders thicken chia pudding more than others. If yours makes it too thick, add a splash of coconut milk or water when you're mixing it and stir until it loosens up.
  • Rhubarb: Fresh is best but frozen works. If using frozen, no need to thaw first, just add a couple extra minutes of cook time.