To a blender, add the coconut milk, hulled strawberries (without the leafy green tops), sweetener, and half of the peeled banana.

Blend the mixture until smooth.

Divide the liquid between two jars and add 4 tbsp of chia seeds to each jar.

Stir the chia seeds in with a spoon. Let the jars sit on the countertop for 15-20 minutes and then stir again. This way, we’re making sure we won’t have any chia seed clumps at the end.

Take the remaining half of the banana and cut it into small chunks that you can stir into the chia pudding.

Cover the chia puddings with lids or saran wrap/cling film, and refrigerate them overnight (or for at least 8 hours).

When ready to serve, I like to serve it with a little garnish of strawberry and banana slices. I like to think of them as sweet little fruity treats to dig out from the jar with a creamy spoonful of chia pudding!