Strawberry-Beet Pudding with Coconut and Chia

Recipe courtesy of The Happy Family Organic Superfoods Cookbook for Baby and Toddler (available here), by Shazi Visram with Cricket Azima. Ms. Visram is the founder of Happy Family. Photo credit: Tara Donne for Weldon Owen/Happy Family.

The proof is in the pudding! This deliciously sweet twist on the creamy treat combines vitamin C–packed strawberries, antioxidant-bearing beets, and fiber-loaded chia seeds.

This is a pudding with bone- and immune-boosting benefits that can be enjoyed for breakfast, a snack, or dessert. The chia seeds work as a natural thickener, adding body to the mixture without the addition of cream or eggs.


1/2 cup short-grain brown rice

1/2 can (7 oz) light unsweetened coconut milk

1/2 teaspoon vanilla extract

1/2 cup hulled and diced strawberries

1/2 cup cooked, peeled, and diced beets

1 tablespoon chia seeds

Maple syrup or agave syrup for serving (optional)

Unsweetened dried shredded coconut for serving (optional)



1. In a saucepan over medium heat, combine the rice, coconut milk, vanilla, and 1/4 cup water and bring to a boil. Reduce the heat to low, cover, and simmer until thickened, creamy, and the rice is tender, about 30 minutes. Stir in the strawberries, beets, chia seeds, and 1/2 cup water. Cover and cook until slightly thickened, 8–10 minutes longer. Remove the pan from the heat and let cool slightly.

2. Ladle the pudding into serving bowls. If desired, garnish with a drizzle of maple syrup and shredded coconut and serve warm. Store leftovers in an airtight container for up to 2 days.


Chia is probably my all-time favorite superfood. We add it to almost anything in our house—smoothies, soups, cereal, even pasta sauces. While we use it specifically in this meal, it brings an extra nutritional boost to any puree without affecting the flavor

Vegetarian, Egg-Free, Gluten-Free, Nut-Free, Dairy-Free

Posted on WholeFoods Magazine Online 8/15/2016