Cooking Instructions
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Step 1
Chill
Coconut Milk (13.5 fl oz)
in the refrigerator overnight or more.
Step 2
The next day, chill a large mixing bowl 10 minutes in the refrigerator before whipping.
Step 3
Mix together
Cashew Milk (1 cup)
,
Vanilla Bean Pods (1/4 tsp)
,
Maple Syrup (1/2 tsp)
,
Salt (1 pinch)
, and
Chia Seeds (1/3 cup)
. Let the chia seeds soak in the milk for about half an hour or more.
Step 4
Remove the coconut milk from the fridge without shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind.
Step 5
Put hardened cream in your chilled mixing bowl. Whip on high for 15 minutes until the whipped cream is soft, fluffy and it holds soft peaks. After 5-7 minutes you can add
Maple Syrup (1/2 Tbsp)
and
Vanilla Bean Pods (1/4 tsp)
Step 6
Chop
Fresh Strawberries (1 1/3 cups)
and place in the bottom of the jar.
Step 7
Add soaked chia pudding.
Step 8
Add the whipped cream on top of the chia pudding.
Step 9
Decorate with strawberries and serve.
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