1 (13.5-oz) can coconut milk
2 cups fresh strawberries, stalks removed
2 Tbsp chia seeds
1 tsp maple syrup
1 pinch vanilla powder, or 1 tsp vanilla extract
4 fresh strawberries, fresh mint and lemon zest, to serve
1. Chill the can of coconut milk for at least
2. 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).
3. 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.
4. Spoon the cream into the ramekins and serve garnished with fresh strawberries, lemon zest and mint leaves.
Source and Credits
Excerpted from Cook.Nourish.Glow. by Amelia Freer. Copyright © 2016 Amelia Freer. Photography copyright© 2016 Susan Bell. Published by Appetite by Random House, a division of Random House of Canada Ltd., a penguin Random House company. All rights reserved.