It feels sort of strange when I think that only my apartment windows separate my cozy bedroom from the grey, windy, rainy weather... there's no way I want to spend time out there in the cold. Also, because DAT DRIP THOUGH - I made this coconut chia pudding with mango and strawberry purée, because at least we can create summer in our cozy homes at least for a short moment if it's already gone.
Also, this is the first time I asked my man to pose for me which was an exciting moment for both of us. I'm sure it's not the last one though and you'll be seeing more of his masculine hands in the future. Because masculinity + dreamy girly plant based stuff is cool. Or is it? Anyway, I think he might consider a hand model career, I should call my agent.
He also got to eat this after posing in front of my camera and claimed this chia pudding parfait had the perfect balance of creamy coconut and fresh fruit. Nailed it !!! I hope you'll think the same.
It's all for DAT DRIP THOUGH
Serves 1 | 1 tablespoon - 15ml | Hands on time: 15 minutes (if the chia pudding had been prepared beforehand) | Total time: 45 minutes
For the chia pudding:
- 2 tablespoons of chia seeds
- 2 tablespoons of full fat coconut milk
- 10 tablespoons of water
- a touch of agave nectar to sweeten
For the mango layer:
- 1/2 of a ripe mango
- 1/2 of a banana
For the strawberry layer
- a handful of fresh or frozen strawberries
- a touch of agave nectar if your strawberries are not sweet enough to your liking
- banana slices
- fresh or frozen blueberries
- coconut milk
Firstly, prepare the chia pudding. Chia seeds can absorb lots of liquid and that process requires a little time until you get a smooth chia pudding. Mix chia with coconut milk and stir well until the seeds expand a bit and absorb the coconut milk, then and water & a bit of agave nectar, stir well again, place in the fridge ( I usually stir chia seeds with liquid for a couple of minutes and only then place them in the fridge until they finish expanding ). Stir well once you remove the pudding from the fridge.
In the meantime, blend together mango and banana, then blend strawberries separately and mix in some agave nectar if you wish to make strawberry puree sweeter.
Layer your coconut chia - mango - strawberry puree thing: place some banana slices on the sides of your glass (or simply add on the bottom of it), add chia pudding, mango-banana puree, strawberry puree, a couple of blueberries and REMEMBER TO MAKE DAT DRIP by drizzling some coconut milk on top. DO NOT SKIP the coconut milk drizzle, please, it is waaay too good to be eliminated. Trust me on this one :)
NOTE: You can use frozen fruit, only, if you'd prefer this cold and thick or mix frozen fruit with fresh fruit to make it just a bit cooler.
HOW WAS IT?
I love to see my readers try out recipes I share on kitchenJulie, so if you make this, please let me know what you think. You can leave a comment below or tag @kitchen.julie #kitchenjulie on your instagram photo - I'm sure you have some awesome food styling ideas I can learn from.