Strawberry Glaze Chia Pudding

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Strawberry Glaze Chia Pudding

Inspired by the Hailey Bieber Erewhon smoothie, this chia pudding is easy to make and honestly so good. It comes together quickly and looks fancy in a cup, so let’s make it!

Ingredients

Hyaluronic Strawberry Syrup (optional, but fun):

• 1 cup strawberries

• 2 Tbsp honey

• 1 Tbsp hyaluronic acid (optional)

Chia Pudding:

• ½ cup strawberries, mashed with juices

• 1¾ cups almond milk

• ½ cup chia seeds

• 1 scoop collagen powder

• ½ tsp salt

• 1–2 Tbsp honey (to taste)

Cocowhip:

• 1 (14 oz) can coconut cream, chilled overnight

• 2 Tbsp to ¼ cup honey (adjust based on your sweetness preference)

Directions

1. Make the strawberry syrup:
   In a small bowl, mash strawberries with honey and (optional) hyaluronic acid. Stir until mostly liquid with some strawberry bits. Let it sit so the juices release while you prep everything else.

2. Make the chia pudding:
   In a medium bowl, mix together mashed strawberries, almond milk, chia seeds, collagen powder, salt, and honey. Stir well to combine. Cover and refrigerate for 30–60 minutes, or until thickened.

3. Make the cocowhip:
   Scoop only the thick part of the chilled coconut cream (leave out the liquid). In a mixing bowl, whip the coconut cream with honey using a handheld mixer until light and fluffy.

4. Assemble the pudding cups:

   • Spoon a bit of strawberry syrup around the sides of 6 small cups or jars.

   • Divide the chia pudding evenly into the cups.

   • Add a dollop of cocowhip on top.

   • Garnish with fresh strawberry slices.

Storage:
These keep well in the fridge for 3–4 days in airtight containers