📖 Instructions

1. Alright, let's get started! First, you'll need to prep your strawberries. Wash about 1 cup of fresh strawberries, remove the green tops, and chop them into small pieces. Set aside about 1/4 cup for garnish later – you know, to make it look extra fancy.
2. In a medium-sized mixing bowl (or a large mason jar, if you're feeling rustic), combine 2 cups of unsweetened almond milk (or any milk you prefer), 1/4 cup of chia seeds, 1/4 cup of freshly squeezed lemon juice (about 2 lemons), 2 tablespoons of maple syrup (or honey, or agave – whatever floats your boat), and 1 teaspoon of lemon zest. Don't be shy with that zest; it adds a real zing!
3. Now, give it a good whisk until everything is well combined. Make sure there are no clumps of chia seeds sticking together. Nobody wants a lumpy pudding!
4. Add the chopped strawberries to the mixture and stir gently to distribute them evenly. You want those little bursts of strawberry goodness in every bite.
5. Cover the bowl or jar and place it in the refrigerator for at least 4 hours, or preferably overnight. This allows the chia seeds to absorb the liquid and create that lovely, pudding-like consistency. Pro-tip: If you're impatient (like me), you can stir it every hour or so to prevent the chia seeds from settling at the bottom.
6. Once the pudding has set, give it another good stir to ensure it's smooth and creamy. If it seems too thick, add a splash of almond milk to loosen it up.
7. Time to assemble! Grab your favorite glass or jar and spoon the chia pudding into it. Layer with extra fresh strawberry slices and a sprinkle of lemon zest for garnish. You can also add a dollop of coconut whipped cream if you're feeling extra indulgent.
8. Take a moment to admire your creation. Doesn't it look gorgeous? Now, dig in and enjoy! This pudding is best served cold, straight from the fridge.