Puree frozen strawberries in a blender then add Chia seeds, coconut milk, Choczero vanilla syrup and lemon juice. Pulse to combine. Pour into a container and refrigerate for at least 4 hours (best if refrigerated overnight)
Once chia seed pudding has thickened pour into 4 serving dishes then prepare lemon whipped topping by whisking together Heavy cream, lemon juice, lemon extract and Choczero vanilla syrup until thick.
Top chia pudding with whipped cream and crushed strawberries & cream protein puffs. garnish with sliced strawberries and mint.