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Strawberry Rubarb Coconut Chia Pudding

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I made this chia pudding for my dear friend, Suzie.  She had expressed her love for rhubarb and who was I to deny her?!  I arranged for a special delivery directly to her house and she ended up eating two jars right off the bat.  Next came an an email with a valid question…. “Can I eat to much chia in one day?”  Valid question.

Fiber… Chia is high in fiber… The dietary fiber content is approximately 56.5 g per 100 g of seeds — 14.1 g being soluble. Unlike dietary fiber from cereal grains, the soluble fiber content of chia seeds takes more time to travel through the intestinal tract, which helps add bulk to the stool and provides a slower rate of glucose absorption. MayoClinic.com recommends men 50 and younger to consume 38 g of fiber a day; women, 25 g.  So, as you can see, chia can be a wonderful addition to your diet just for fiber content alone.

If you are new to working on increasing your daily fiber, I recommend that you start on the low end and work your way up.  Give your body time to adjust to the increase so you don’t suffer from bloating and/or possible constipation.  It is also a good idea to increase your water intake during the process to help keep things moving.

And oh by the way, this pudding tastes amazing too, I got all caught up in the fiber facts.  The sweetness of the strawberries balance the tartness of the rhubarb.  And the healthy fats found in the coconut cream helps to mellow out the tartness just a tad as well as giving it a wonderful smooth and creamy mouth-feel.  It is cooling, refreshing and filling.

Ingredients: yields 4 1/2 pints

Preparation:

  1. For the rhubarb you can follow the link above to see how I made that.  This process will help take the tart “bite” away, making it sweet and soft.
  2. In the blender combine the rhubarb, strawberries, coconut cream, almond milk, chia seeds, and stevia.  Blend until combined.
  3. Allow the mixture to sit for 20 minutes so the chia seeds can thicken everything up.  Mix one last time before dishing up just in case any of the ingredients started to settle.
  4. Pour into jars and place in the fridge to firm up or eat right away.
  5. This pudding should keep for 3-4 days in the fridge.

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9 thoughts on “Strawberry Rubarb Coconut Chia Pudding

  1. Petra says:

    Sounds great!

  2. Linda says:

    Amie Sue,

    For breakfast, I have been eating a chia porridge (which I love) made with fresh squeezed oranges, one orange cut up into pieces, date syrup & almond milk. Turned my sister on to it while she was here visiting at my mom’s. I am so excited to discover another chia porridge recipe. This one sounds fabulous and I am going to the store to see if I can find rhubarb! Thank you so much for another breakfast idea!

    • amie-sue says:

      Your welcome Linda. I love chia puddings / porridges. They are so full of nutrition and flavor and very filling. I hope you enjoy this recipe. Have a wonderful day, amie sue

  3. Laura says:

    This looks great, but I wonder if the recipe steps include all the details? This looks like a soaked chia pudding rather than a blended one, but in the recipe it says to blend everything together. Did you blend the fruit then shake the chia with the creamy mix? Did you leave any of the fruit unblended? Looks deliciously chunky…

    • amie-sue says:

      Hello Laura,

      I reread my directions and I stand by them. :) I just didn’t blend it until everything was creamy smooth… just until combined. That left some chunks. Have a great afternoon, amie sue

  4. michelle says:

    I’ve been planning on making some sort of chia pudding for a while now and I’m glad I waited for yours. I used all blueberries because they’re beautiful and in season here but otherwise followed your recipe. It’s delicious! I can’t believe I waited so long :)

    • amie-sue says:

      Why do we do that Michelle? hehe In the end, I am glad that you enjoyed the recipe… now you have another recipe to keep in your arsenal. :) Have a blessed evening, amie sue

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