Strawberries and rose water add a fresh and fragrant lightness to this chia breakfast bowl. Make this recipe at the height of strawberry season, when the fruit is at its best.
125 g (4½ oz) strawberries (fresh or frozen), hulled
60 g (2 oz/₁/3 cup) chia seeds
20 g (¾ oz/¼ cup) shredded coconut
250 ml (8½ fl oz/1 cup) fresh or unsweetened coconut water (or water)
100 ml (3½ fl oz) tinned coconut milk
1 teaspoon rose water, plus more if required
shaved fresh or dried coconut
fresh or dried rose petals
Place the strawberries in a mixing bowl and crush with the back of a fork until roughly mashed and very juicy. Add the chia seeds, shredded coconut, coconut water, coconut milk and rose water and stir well. Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin with a little water, coconut milk or coconut water to the consistency you like.
Taste the pudding and, if necessary, add a little more rose water to balance the ﬂavour to your liking.
Serve the chia pudding into bowls and top with the strawberries, pomegranate seeds, coconut, rose petals and pistachios.
Refined-sugar free | Vegan | Gluten free | Grain free
Extracted from Breakfast Bowls: 52 Nourishing Recipes to Kickstart Your Day, by Caroline Griffiths (Smith Street Books $35).
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