Creamy Strawberry Chia Mousse

Fresh Strawberries: 2 cups, hulled (plus extra for garnish).
Chia Seeds: 4 tablespoons.
Greek Yogurt or Coconut Cream: 1 cup (use coconut cream for a dairy-free version).
Liquid Sweetener: 2 tablespoons honey, maple syrup, or agave.
Vanilla Extract: 1 teaspoon.
Milk of Choice: ¼ cup (to adjust consistency).

Prepare the Base: Place the strawberries, sweetener, and vanilla extract into a blender. Pulse until completely smooth. If you prefer a bit of texture, you can leave a few small fruit chunks.
Mix the Cream: In a medium mixing bowl, whisk together the Greek yogurt (or coconut cream) and the strawberry purée until the color is a uniform, soft pink.
Incorporate Chia: Gently fold in the chia seeds. Stir well for about a minute to ensure the seeds are distributed evenly and don’t clump together at the bottom.
The First Set: Let the mixture sit for 10 minutes, then give it one more thorough stir. This is the secret to a smooth texture!
Chill and Thicken: Transfer the mixture into individual serving glasses. Cover and refrigerate for at least 4 hours, though overnight is best. The chia seeds will expand and transform the liquid into a thick, velvety mousse.
Garnish and Serve: Just before serving, top each glass with a fresh strawberry and an extra sprinkle of chia seeds as seen in your image.

Pro Tip: If you want an ultra-smooth “pudding” texture without the seed crunch, blend the chia seeds directly with the strawberries in step one!