Recipes.

Strawberry + Rose Chia Pudding Bowl

By Caroline Griffiths


Strawberry Rose Chia Bowl
  • 4 servings
  • Prep - 2 hours 15 mins
  • Total - 2 hours 15 mins
Strawberry Rose Chia Bowl

We love the addition of fresh strawberries and rose water to this sweet, summery chia pudding bowl from Caroline Griffiths' cookbook Breakfast Bowls.  

Servings: 4
Preparation: 2 hours 15 mins

Ingredients

  • 125 g (4 1/2 oz) strawberries, hulled.
  • 60 g (2 oz/1/3 cup) chia seeds.
  • 20 g (3/4 oz/1/4 cup) shredded coconut.
  • 250 ml fresh or unsweetened coconut water (or water).
  • 100 ml (3 1/2 fl oz) tinned coconut milk.
  • 1 teaspoon rose water, plus more if required.

To serve

  • sliced strawberries.
  • pomegrante seeds.
  • shaved fresh or dried coconut.
  • fresh or dried rose petals.
  • chopped pistachios.

Directions

1. 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.

2. Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin it out with a little water, coconut milk or coconut water to the consistency you like.

3. 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, pomegrante seeds, coconut, rose petals and pistachios.


Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton.

We love the addition of fresh strawberries and rose water to this sweet, summery chia pudding bowl from Caroline Griffiths' cookbook Breakfast Bowls.

Ingredients

  • 125 g (4 1/2 oz) strawberries, hulled.
  • 60 g (2 oz/1/3 cup) chia seeds.
  • 20 g (3/4 oz/1/4 cup) shredded coconut.
  • 250 ml fresh or unsweetened coconut water (or water).
  • 100 ml (3 1/2 fl oz) tinned coconut milk.
  • 1 teaspoon rose water, plus more if required.

To serve

  • sliced strawberries.
  • pomegrante seeds.
  • shaved fresh or dried coconut.
  • fresh or dried rose petals.
  • chopped pistachios.

Directions

1. 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.

2. Cover and refrigerate for at least 1–2 hours or overnight, stirring occasionally, until thickened. If the pudding becomes too thick, thin it out with a little water, coconut milk or coconut water to the consistency you like.

3. 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, pomegrante seeds, coconut, rose petals and pistachios.

Note

Recipes from Breakfast Bowls by Caroline Griffiths. Published by Smith Street Books. RRP $29.99. Out now. Photography © Chis Middleton.

Please be respectful of other participants in the conversation. We'd love you to keep your comments respectful, friendly and relevant. Differences of opinion are welcome, but trolling and abuse of other commentators and the IQS editorial team is not and will result in blacklisting.

Latest tweets
Join our 1,300,000 followers!
IQS newsletter freebie
FREE!
A Day in the Life of Quitting Sugar

Join our newsletter for the
best IQS tips, tricks and recipes
+ a free eBook!

Please enter a valid email address
Please enter a valid name