COCONUT-CHIA SEED PUDDING WITH SLOW-ROASTED STRAWBERRIES AND WHITE CHOCOLATE YOGHURT

Ingredients

• 90 ml chia seeds, to serve

• 400 ml coconut milk

• 50 g Greek yoghurt

• 100 g good-quality white chocolate, melted

• 400g sweet, ripe strawberries

• 6 tbls honey

• mixed frozen berries, thawed

Cooking Instructions

1. Soak the chia seeds in the coconut milk overnight in the fridge.

2. Mix the yoghurt and white chocolate and chill. Preheat the oven to 125°C. Remove the leaves from the strawberries, keeping the stems intact. Place on a baking tray in a single layer. Slow roast in the oven for 60–90 minutes, then allow to cool. Drizzle with a little honey if you like. Reserve strawberry pan juices.

3. Spoon the mixed berries into the bottom of a glass bowl. Spoon over the white chocolate yoghurt and top with the slowroasted strawberries and the coconut-chia mixture. Drizzle with the strawberry pan juices before serving.

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