While we were staying in Perth, we had some friends over for dinner. The beach house we were staying in was pretty basic, and I didn’t have my own kitchen and a pantry and fridge and freezer full of ingredients, so I needed to think of something simple for dessert. (I did have my Thermomix though, of course!)
The dessert needed to be dairy and gluten free for our visitors, and grain free for us; be able to be prepared ahead; have minimal ingredients; needed to feed twelve people; and had to be something kids would like. Hmmmm….
Well, I had plenty of strawberries (don’t you just LOVE strawberry season??), a bag of chia seeds, some basic spices and honey and some coconut cream. So coconut spice chia puddings with roasted strawberries were my solution. It was a winner! Yay!!
I decided I needed to share this recipe on my blog, because it’s just so simple (and delicious), and ALSO because The Source Bulk Foods had organic chia seeds on special this week, so I stocked up! They’ll last for ages in the pantry, so when you have visitors pop in and you need a quick dessert, you know what to do…
I was just in the Cairns Source Bulk Foods store yesterday drooling all over the big tubs of paleo granola and bulk Loving Earth chocolate… The kids go a bit mad in that shop and we end up with loads of goodies. This week’s haul included activated almonds, Inca berries, dried sour cherries, medjool dates, dried mango, slivered almonds, cacao butter, and of course the chocolate and granola!
Okay, so here’s the recipe – I hope you like it! And thanks to Jude Blereau for reminding me that life is so much better with roasted strawberries. Sigh.
By the way, this recipe serves 10-12, so halve it if you’re not sharing with lots of people. OR you can make these ahead in jars and keep them in the fridge for up to five days, for ready-to-go breakfasts and snacks!
Note: This recipe is sponsored by The Source Bulk Foods, because they love what I do, and I love what they do, so we thought we’d do some stuff together. I hope you enjoy it!!
- 500g - 750g fresh strawberries
- 1-2 Tbspns honey (or to taste)
- 1/2 tsp vanilla powder or vanilla bean paste
- 1000g coconut milk (homemade, (recipe here), or buy preservative free coconut cream and mix half and half with water)
- 90g chia seeds
- 2 Tbspns raw honey
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (opt)
- 1/4 tsp ground cardamom (opt)
- 1 tsp vanilla bean powder or vanilla bean paste
- thick coconut cream (see below)
- honey to drizzle
- extra cinnamon and nutmeg to sprinkle
- Preheat oven to 180C.
- Wash, hull and halve the strawberries and place in a large baking dish.
- Drizzle with honey, add vanilla, and mix in. Spread strawberries out over base of dish so they are in a single layer.
- Cook for 20 mins, or until strawberries are soft and juicy, and juices are beginning to caramelise around the edges.
- Set aside to cool.
- Place all pudding ingredients into bowl and mix 5 sec/speed 3.
- Cook 5 mins/37C/speed 2.
- Remove pudding to a dish and place in fridge until ready to assemble.
- Place 2-3 Tbspns pudding in base of each glass.
- Add 2 Tbspns roasted strawberries.
- Repeat layers, finishing with strawberries, with a dollop of coconut cream on top, a drizzle of honey, and a sprinkle of spices.
- There's a recipe for thick coconut cream in my cookbook, or you can chill a tin of thick cream in the fridge, then open carefully without shaking; remove thick cream from top of tin, and whisk in a little vanilla bean powder or paste by hand, until smooth.
- Puddings may be made a few hours ahead and stored in fridge until ready to serve.
- Or leave off coconut cream until ready to serve, and the puddings with strawberries will last up to 5 days in the fridge, sealed in jars for ready-to-go snacks!
- If you don't have a Thermomix, mix together chia pudding ingredients and place in fridge to 'gel' for at least an hour.