Make this recipe at the height of strawberry season, when the fruit is at its best.
Strawberries and rose water add a fresh and fragrant lightness to this chia breakfast bowl.
- 125 g (4½ oz) strawberries, hulled
- 160 g (2 oz//3 cup) chia seeds
- 20 g (3⁄4 oz/¼ cup) shredded coconut
- 250 ml (8½ oz/1 cup) fresh or unsweetened coconut water (or water)
- 100 ml (3½ oz) tinned coconut milk
- 1 tsp rose water, plus more if required
- sliced strawberries
- pomegranate seeds
- shaved fresh or dried coconut
- fresh or dried rose petals
- chopped pistachios
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Refrigeration time: 2 hrs-overnight
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.
This recipe is from Breakfast Bowls (Smith Street Books). Photography by Chris Middleton.