Description
A nostalgic twist on strawberry shortcake reimagined as a silky chia pudding layered with macadamia-coconut crust, strawberry chia custard, and fresh berries.
Ingredients
Scale
- 1 can light coconut milk
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons chia seeds
- 4 scoops Vital Proteins Collagen Peptides (optional)
- 1 cup raw macadamia nuts
- 1/3 cup shredded coconut
- Dash fine sea salt
- 1 lb fresh strawberries, thinly sliced
- 3–4 whole strawberries for garnish
Instructions
- In a mixing bowl, combine light coconut milk, unsweetened vanilla almond milk, chia seeds, and collagen peptides (if using). Whisk thoroughly.
- Cover and refrigerate for at least 4 hours or overnight to thicken.
- While the pudding sets, prepare the strawberry layer by washing and slicing the strawberries.
- For the crust, pulse macadamia nuts, shredded coconut, and salt in a food processor until crumbly.
- Layer parfaits: start with macadamia-coconut crust, add chia pudding, then strawberries. Repeat until filled, finishing with strawberry slices on top.
- Top with whipped coconut cream and garnish with reserved strawberries. Chill for 10–15 minutes before serving.
Notes
For a lighter texture, use more almond milk and less coconut milk. You can substitute macadamia with other nuts like pecans or almonds.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
Keywords: chia pudding, strawberry shortcake, vegan dessert, make-ahead breakfast, healthy dessert