Strawberry Rhubarb Chia Seed Pudding

 INGREDIENTS:

• Chia Pudding Mixture:
• 3 cups coconut milk (full fat/canned)
• 3/4 cup chia seeds
• 1–1/2 teaspoons vanilla
• Compote Mixture:
• 5–6 rhubarb stalks
• 1 to 1–1/2 cups strawberries
• 2 tablespoons maple syrup
• 1/4–1/3 cup water
• top with shredded coconut flakes/cacao nibs

DIRECTIONS:

1. Mix the first 3 ingredients in a bowl and place in the refrigerator.
2. Chop up the fruit and add it to a small pot. Cook over medium heat or until rhubarb is tender, about 8 minutes.
3. Add mixture plus maple and water into a blender and blend until well combined.
4. Distribute pudding evenly in four glasses and top with strawberry rhubarb compote. Place in refrigerator and allow to chill for up to 1 hour.
5. Serve topped with shredded coconut flakes, cacao nibs or both!

Adapted from recipe by Dr. Axe