Strawberry Mousse Jelly with Coconut Chia Pudding
Ingredients
Chia pudding
- 120ml full fat coconut milk
- 120ml light coconut milk
- 1 tbsp maple syrup
- 4 tbsp chia seeds
Strawberry mousse
- 300g fresh strawberries
- 3 tbsp maple syrup
- 1 tbsp lemon juice
- 1 tsp agar agar powder
Preparation
Mix 120ml full fat coconut milk, 120ml light coconut milk, 1 tbsp maple syrup, and 4 tbsp chia seeds in a bowl or jar. Place in the fridge to soak for 40 minutes to 1 hour.
Blend 300g fresh strawberries with 3 tbsp maple syrup, 1 tbsp lemon juice, and 1 tsp agar agar powder. Transfer the smooth mixture to a saucepan and bring to a boil, stirring frequently. Cook for 1 minute, then remove from heat and let cool to room temperature.
Prepare 2 dessert cups (optionally keep them inclined in a muffin mold for a fancy effect). Add a layer of chia pudding followed by a layer of strawberry mixture and refrigerate for 10 minutes. Repeat the layers and return to the fridge for at least 1 hour to set.
Decorate with fresh strawberries and chocolate (such as leftover homemade brownie bars) and serve.