Looking for a delicious, easy-to-make snack or dessert? Want to win $100? Try this original recipe for strawberry coconut chia pudding, courtesy of Erica Holland-Toll, executive chef of Stanford Flavor Lab.

Erica Holland-Toll, executive chef of the Stanford Flavor Lab, shares her recipe for strawberry coconut chia pudding. (Image credit: Alexander Kekauoha)

The recipe is a healthy and affordable option that’s easy to make. The dish serves two and takes only about 10 minutes to prepare. It can be made with the cookware available in Stanford student residences.

In an effort to encourage healthy eating and kitchen skills, The Roundabout is partnering with Holland-Toll for a cooking contest. Stanford students and postdocs who make the recipe will be entered into a drawing to win one of three $100 gift cards to Trader Joe’s.

Here’s how the contest works:

1. Make the pudding dish.
2. Take a photo of yourself with your dish.
3. Email the photo to student-news@stanford.edu no later than Sunday, June 2, at 11:59 p.m. Please write “CONTEST” in the subject line of your email.
4. All eligible contestants will be entered into a drawing to receive one of three $100 gift cards to Trader Joe’s. Remember, you have to be a Stanford student or postdoc to enter.
5. We’ll announce the three winners in The Roundabout on Thursday, June 6.

Good luck!

Strawberry coconut chia pudding (Image credit: Alexander Kekauoha)

Holland-Toll said this fun and easy recipe can be enjoyed for breakfast, lunch or as a snack. It also makes a great dessert and is highly customizable.

“You will find success using any sort of dairy or nondairy milk and it works well with yogurt too,” she said.

Holland-Toll said any fruit will be delicious, including berries, bananas or mangos, which will play up the tropical notes. However, she suggests avoiding hard fruits like apples and pears and to steer clear of pineapple because its enzymes will prevent the chia from forming tight bonds, which may result in a thin pudding.