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Ingredients

½ (15 ounce) can coconut milk 1 cup almond milk 5 tablespoons chia seeds 3 teaspoons agar-agar powder 1 tablespoon water 1 ⅓ cups coconut milk 4 tablespoons coconut sugar 2 cups sliced fresh strawberries 2 tablespoons maple syrup, or more to taste

Nutrition Info

431.4 calories carbohydrate: 37.1 g cholesterol: : - fat: 32.4 g fiber: 8.4 g protein: 5.5 g saturatedFat: 24.7 g servingSize: - sodium: 66.5 mg sugar: 11.9 g transFat: : - unsaturatedFat: : -

Stir coconut milk and almond milk together in a bowl. Mix in chia seeds. Refrigerate for at least 4 hours, preferably overnight. Stir mixture 3 to 4 times during the first hour.
Stir agar-agar powder and water together in a small bowl.
Pour coconut milk into a saucepan and bring to a boil. Stir in agar-agar mixture and coconut sugar. Cook and stir for 2 minutes. Remove from heat and let cool slightly.
Pour coconut mixture into a blender. Add strawberries and puree until smooth.
Divide strawberry puree among 4 jars or dessert bowls and top with chia pudding.

4 servings

A wonderful vegan dessert with homemade strawberry puree that is topped with coconut chia pudding.