It’s hard to pass up strawberries and cream, but those with digestive health issues might assume they’d have to—not now! You can also make this recipe with any seasonal fruit, such as stewed plums, raspberries, ﬁgs or mango.
Chill the can of coconut milk for at least
2 hours (or overnight) in the fridge, so that
the creamy part of the milk ﬂoats to the top.
Blend the strawberries into a smooth purée using a food processor, and stir in the chia seeds. Divide the purée between four small ramekins (or two larger ones), cover with plastic wrap and leave to set in the fridge for an hour (or overnight—the fruit will retain its colour).
Open the can of coconut milk and scoop out only the creamy top part, leaving the separated liquid. Add the maple syrup, vanilla powder and cinnamon and whip into a light, ﬂuﬀy cream—be careful not to overwhip.
Spoon the cream into the ramekins and serve garnished with fresh strawberries, lemon zest and mint leaves.