If you are looking for a delightful and nourishing treat that’s both visually stunning and bursting with flavor, this Strawberry Chia Pudding with Rhubarb Compote Recipe is exactly what you need. Creamy chia pudding infused with coconut milk and vanilla pairs beautifully with a tangy, vibrant rhubarb and strawberry compote that creates a harmonious balance of sweet and tart. Whether it’s a refreshing breakfast, a light dessert, or a wholesome snack, this dish is guaranteed to become a cherished favorite in your kitchen.
Ingredients You’ll Need
Don’t let the simplicity of these ingredients fool you; each one plays an essential role in crafting the perfect texture, taste, and color contrast for this recipe. They are easy to find yet bring a gourmet touch to your table.
- Full-fat coconut milk: Provides a rich, creamy base that makes the chia pudding luxuriously smooth.
- Chia seeds: The magic ingredient that thickens the pudding and adds a wonderful nutrient boost.
- Vanilla extract: Adds warmth and depth that complement the natural sweetness of the fruit.
- Agave or maple syrup (optional): Gives just a hint of natural sweetness without overpowering the flavors.
- Strawberries: Fresh quarters bring juicy bursts of sweetness and vibrant color.
- Rhubarb: Offers a bright, tart contrast that perfectly balances the pudding’s creaminess.
- Water: Helps to gently cook the rhubarb and strawberries into a delicate compote.
How to Make Strawberry Chia Pudding with Rhubarb Compote Recipe
Step 1: Prepare the Chia Pudding
Start by mixing the chia seeds with the coconut milk in a bowl. Give it a good stir to make sure the seeds are evenly distributed. Let the mixture sit for about 10 minutes so the seeds can start to absorb the liquid and gel up. A quick stir after this resting period helps prevent clumping and ensures a smooth pudding.
Step 2: Chill the Pudding Overnight
Cover your bowl and pop it in the refrigerator overnight—or at least for several hours. This slow chilling gives the chia seeds plenty of time to soak up the coconut milk fully, transforming the mixture into a creamy, spoonable pudding that’s beautifully set and rich in texture.
Step 3: Create the Rhubarb-Strawberry Compote
While your pudding chills, it’s time to make the compote. Combine the chopped rhubarb, quarters of strawberries, water, and a tablespoon of agave or maple syrup in a small saucepan. Bring it to a gentle boil, then reduce the heat to medium-low to let it simmer. Keep an eye on it as you stir occasionally; after around 15 minutes, the fruits will soften, and the sauce will thicken into a luscious, bright compote. Once done, remove from heat and allow it to cool.
Step 4: Assemble Your Dessert
When both components are ready, divide the rhubarb-strawberry compote evenly into 2 to 4 serving glasses. Now gently ladle or spoon the chilled chia pudding on top. The layers create a stunning visual contrast and a lovely flavor interplay with each bite.
How to Serve Strawberry Chia Pudding with Rhubarb Compote Recipe
Garnishes
To elevate your presentation, finish with a few fresh strawberry slices or a small sprig of mint on top. You can also sprinkle some toasted coconut flakes or chopped nuts for an added crunch and extra dimension. These little touches don’t just look beautiful—they introduce delightful textures that make every spoonful exciting.
Side Dishes
This recipe is lovely enough to be a stand-alone treat, but pairing it with a lightly baked almond biscotti or some crisp granola on the side adds complementary flavors and textures. If you want a heartier breakfast, fresh fruit salad or a dollop of Greek yogurt works beautifully alongside.
Creative Ways to Present
For gatherings or special occasions, layer the pudding and compote in transparent parfait glasses to showcase the colorful contrast. You can also serve it mason jar style for a grab-and-go snack or pack it in small glass containers to impress guests with a charming homemade dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Strawberry Chia Pudding with Rhubarb Compote Recipe keeps wonderfully in the fridge for up to three days. Store it in airtight containers to maintain freshness and prevent the pudding from absorbing any fridge odors. Keep the compote separate if you want the freshest texture when serving later.
Freezing
While the chia pudding itself freezes well, the texture of the compote might change slightly after thawing, becoming a bit softer. You can freeze them separately if you like, freezing the pudding in small portions and the compote in a sealed container for up to one month. Thaw overnight in the fridge before serving.
Reheating
Since this dish is naturally served chilled, reheating is usually unnecessary. However, if you prefer your compote warm, gently heat it on the stovetop over low heat until just warmed through. Then add it to the cold pudding for a warm-and-cool contrast that tastes fantastic.
FAQs
Can I use other types of milk instead of coconut milk?
Absolutely! Almond, oat, or soy milk work well too, but coconut milk imparts a special creaminess and subtle tropical flavor that’s hard to beat.
Is it necessary to soak the chia seeds overnight?
Soaking overnight ensures the best texture—smooth and creamy without grit. If you’re short on time, at least 4 hours of soaking will produce decent results.
Can I make the compote without rhubarb?
Yes, you can make a strawberry compote alone, but rhubarb adds a delicious tartness that balances the sweetness beautifully. You can try adding other tart fruits like cranberries or even a splash of lemon juice.
Is this recipe suitable for vegans?
It sure is! Using plant-based milk and natural sweeteners keeps this recipe entirely plant-based and healthful.
How do I know when the compote is done?
When it’s done, the rhubarb and strawberries will be soft and the liquid thickened to a syrupy consistency. It should coat the back of a spoon and have a jam-like texture once cooled.
Final Thoughts
I can’t encourage you enough to try this Strawberry Chia Pudding with Rhubarb Compote Recipe. It’s such a joy to watch simple ingredients come together and transform into a dish that feels both indulgent and nourishing. Whether you’re starting your day or treating yourself after dinner, this pudding delivers pleasure in every bite, and I promise it’ll quickly become one of your go-to recipes!
Print
Strawberry Chia Pudding with Rhubarb Compote Recipe
- Total Time: 25 minutes plus overnight refrigeration
- Yield: 2 servings
- Diet: Vegan
Description
A delicious and healthy Strawberry Chia Pudding recipe featuring creamy coconut milk, nutrient-rich chia seeds, and a sweet and tangy rhubarb-strawberry compote. Perfect for a make-ahead breakfast or wholesome dessert.
Ingredients
Chia Pudding
- 1 cup (240 ml) full-fat coconut milk
- 3 Tablespoons chia seeds
- 1/2 teaspoon vanilla extract
- 1 teaspoon agave or maple syrup (optional)
Rhubarb-Strawberry Compote
- 1/4 lb (125g) strawberries, hulled and cut into quarters
- 1/4 lb (125g) rhubarb, stalks washed and sliced in 2-inch (5 cm) slices
- 1 Tablespoon agave or maple syrup
- 1 Tablespoon water
Instructions
- Prepare the chia pudding: In a bowl, combine the full-fat coconut milk, chia seeds, vanilla extract, and optional agave or maple syrup. Stir thoroughly to mix the chia seeds evenly into the liquid.
- Let chia seeds gel: Allow the mixture to sit at room temperature for 10 minutes. Then stir again to break up any clumps and ensure an even pudding consistency as the seeds begin to swell and thicken.
- Refrigerate: Cover the bowl and place it in the refrigerator overnight to let the chia seeds fully absorb the coconut milk and form a creamy pudding texture.
- Prepare the rhubarb-strawberry compote: Place strawberries, rhubarb, agave or maple syrup, and water in a saucepan. Bring the mixture to a boil over medium heat, then reduce to medium-low and simmer gently. Cook until the mixture is reduced, thickened, and the fruit is soft, about 15 minutes.
- Cool compote: Remove the compote from heat and allow it to cool to room temperature, thickening more as it cools.
- Assemble and serve: Divide the cooled rhubarb-strawberry compote evenly into 2 to 4 serving glasses or bowls. Spoon the chilled chia pudding on top of the compote layers. Serve immediately or chilled.
Notes
- For a sweeter pudding, increase the agave or maple syrup to taste.
- Make the chia pudding up to 2 days in advance for convenience.
- Use full-fat coconut milk for a richer texture; light coconut milk may make the pudding less creamy.
- Rhubarb can be substituted with other tart fruits like cranberries or rhubarb-strawberry mixture can be omitted for a simple strawberry topping.
- Serve chilled for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
