So pretty in pink, this dessert will get more and more solid as the chia soaks up literally all the liquid it can. (This is the best excuse to eat it straight from the bowl, just sayin’!) You can add more coconut cream to loosen the mixture as needed. Add strawberries, blueberries, raspberries galore as a garnish, and don’t forget to instagram the results #cookingwithtenina and then we can let social media drool their way to good health. (Oh, and I personally think of this as a breakfast. Dessert for breakfast? Hashtag that!)
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- 6 Tablespoons white chia seeds
- 400 Milliliters Coconut Cream Recipe
- 100 Grams Pure Maple Syrup
- 1 Tablespoon Vanilla Bean Paste BUY
- 2 Punnets strawberries hulled (approx 400g)
- 2 limes, juice only
- Whipped coconut cream to serve
- Coconut flakes and strawberries for garnish if you wish
Place chia seeds and coconut milk into Thermomix bowl and blend 20 sec/speed 8. Scrape out and place into an airtight container in the fridge for at least 4 hours or longer. (Overnight is recommended.)
Place maple syrup, vanilla, strawberries and lime juice into Thermomix bowl and blend 1 min/speed 8. Strain through sieve if desired. If you are not opposed to seeds, then skip this step. Return strawberry mix to clean, dry Thermomix bowl.
Add soaked chia mixture and blend 2 min/speed 10.
Divide between serving jars or glasses and place into fridge for an hour before topping with a dollop of coconut cream and garnish with a few coconut flakes and a strawberry. We actually used little sugar hearts because, well, pink!
The key to the success of this mousse is the lengthy blending time. It is beautiful and smooth if you blend it long enough.