“Seize the moment. Remember all those women on the Titanic who waved off the dessert cart.” ~ Erma Bombeck
I could call this delicious pudding ‘dessert’.
But I have also been known to call it ‘breakfast’…
This creamy strawberry pudding is a versatile and healthy option as a snack, a meal or as a sweet treat at the end of a more substantial savoury offering.
I’ll show you how to make a ‘fancy’ offering with a choc-dipped strawberry garnish, good if you are entertaining or celebrating. Of course you can always just make the pudding without the garnish. It will still taste scrumptious – it just won’t look so ‘party’!
The pudding is grain-free, gluten-free, refined sugar-free and dairy free. It’s high in protein, good fats, vitamin c, and antioxidants.
It’s also dead easy to make. So easy that #EvenBenCouldMakeThis
(I thought if I hashtagged my easy recipes, I may fare better during my recovery after surgery. It’s the best plan I’ve come up with in ages!)
Ingredients to serve 4:
500ml (2 cups) of warmed coconut milk. (I used a 270ml can of coconut cream and then added warm water to make up the rest of the volume), 250 grams (1 cup) of fresh ripe strawberries, pinch of salt, 1/2 cup chia seeds, 1/4 cup maple syrup or up to 2 tablespoons of your favourite sweetener, 4 squares of dark Lindt chocolate 70% cocoa or higher, 1/2 teaspoon coconut oil, coconut yoghurt or coconut cream or ice-cream to serve.
Method:
Place the coconut milk into a jug or mixing bowl. Sprinkle the chia seeds over the top and then stir in well.
Keep 2 strawberries out. Hull and puree the rest. If you don’t have a blender, chop finely and then squash through a sieve (or just chop finely if you can’t be bothered!).
Add the pinch of salt, strawberry puree and maple syrup to the chia mix. Stir well and allow to stand for ten minutes, stirring every so often to distribute the chia seeds which will begin to swell and thicken.
If you need your pudding to look fancy, divide into four serving glasses or place in one pretty serving bowl. Otherwise place mixture into a plastic storage container with a lid.
Melt the chocolate and coconut oil on low until liquid but not hot. Allow to cool slightly. Have the remaining strawberries and dip the cut side into the chocolate. Place on baking paper to cool and pop into fridge. If you have any chocolate left over feel free to give them a second coating once the first one has set.
Drizzle a little of the remaining chocolate onto the puddings and then place in fridge to thicken and set.
To serve, add a dollop of coconut yoghurt/cream/ice-cream on top of parfait and add chocolate-coated strawberry. Sprinkle with a little cinnamon or cocoa if you feel inclined.
Or, simply spoon some into a bowl and demolish!
