60 g (⅓ cup) chia seeds
250 ml (1 cup) canned light coconut milk
260 g (1 cup) low-fat vanilla yoghurt
1 tbsp icing sugar or gluten-free icing sugar, sifted
1 tsp vanilla bean paste
250 g punnet fresh strawberries, finely chopped
6 small fresh strawberries, sliced, to serve
- Put chia seeds, coconut milk, yoghurt, icing sugar, vanilla bean paste and strawberries in an airtight container, stir well to combine. Cover with lid and refrigerate overnight.
- Divide mixture evenly between 6 small serving dishes. Serve topped with sliced strawberries.