Ingredients
Equipment
Method
Prepare the Chia Pudding Base
- In a medium mixing bowl, combine 1 can of full-fat coconut milk and 1 cup of unsweetened almond milk. Whisk thoroughly for about 1 minute until well combined. Let it rest for about 2 minutes.
Add Chia Seeds and Refrigerate
- Stir in 1/2 cup of chia seeds into the coconut-almond milk mixture. Cover the bowl tightly and place it in the refrigerator for at least 2 hours or overnight.
Make the 'Shortcake' Crumble
- In a food processor, add 1/2 cup of macadamia nuts, 1/4 cup of unsweetened shredded coconut, and a pinch of fine sea salt. Pulse for about 30 seconds until coarsely chopped.
Slice Fresh Strawberries
- Take about 1 cup of fresh organic strawberries and slice them thinly. Set them aside.
Layer the Ingredients
- Begin layering in mason jars: start with chia pudding, then add crumble, followed by sliced strawberries. Repeat layers until jars are filled.
Chill and Serve
- Seal the jars and refrigerate for about 30 minutes, then enjoy cold.
Nutrition
Notes
Timing is key; refrigerate overnight for best texture. Use fresh, organic strawberries for maximum flavor.