A simple and delicious strawberry dessert
Recipe Sarah Heeringa. Photography Aimee Finlay-Magnee
1 cup almond milk
5 tbsp chia seeds
½ tsp vanilla paste or extract (we used Chantal Organics Double Strength Vanilla Extract)
1-2 tbsp honey, to taste
For the Strawberry Coulis
1 cup fresh or frozen strawberries
¼ cup sugar or honey
1 tbsp lemon juice
extra chia seeds
coconut yogurt (we used Raglan Coconut Yoghurt)
Combine the almond milk, chia seeds and vanilla in a clean, lidded jar or mixing bowl and shake or whisk vigorously to combine. Sweeten to taste with the honey. Cover and leave it to rest overnight in the fridge or for at least 3 to 5 hours, until it has formed a thick, pudding-like consistency.
For the Strawberry Coulis Halve or (if they are extra large) quarter the strawberries. Combine all the ingredients in a small saucepan. Mash up one strawberry to release extra liquid and heat on low, stirring until the sugar has dissolved. Increase the heat and bring the mixture to the boil for several minutes. Remove from the heat and allow to cool. Store in a sealed container in the refrigerator for up to two weeks.
To serve, spoon a layer of chia pudding into individual glasses or jars, followed by one spoonful of strawberry coulis. Add the remaining chia pudding and a final drizzle of strawberry coulis. Garnish with the pomegranate seeds, coconut yoghurt and a sprinkle of chia seeds.