[Sometimes, you just want a dish that’s quick and easy–no fuss. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
A little taste of impending spring, this is a variation on the classic chia pudding, or a much fruitier, lighter version of Crimson Mousse I made with strawberries from our organic produce delivery last week. (But calling it “Fluff” makes it sound much more appealing, doesn’t it?) 😉 Feel free to use another berry if you prefer.
Strawberry Chia Fluff for Spring
The coconut milk adds richness and creaminess, yet this still tastes like a light dessert, and one that is both cool and refreshing because of the strawberries. One spoonful and you’ll know that warmer weather is on the way.
2/3 cup (160 ml) full-fat coconut milk (the kind in the can)
2 cups (480 ml) sliced fresh or frozen strawberries
2 Tbsp (30 ml) whole chia seeds (if you can find the white ones, use those, but gray work, too)*
1/2 tsp (2.5 ml) pure almond extract (omit if sensitive)
1 tsp (5 ml) pure vanilla extract
1 Tbsp (15 ml) freshly squeezed lemon juice
15-25 drops plain or vanilla stevia, to taste
Place all ingredients in a high-powered blender* (such as a VitaMix) and blend until perfectly smooth. Pour into glasses and refrigerate until cold, 1-2 hours (or just eat it right away if you can’t wait–thinner, but still good).
*NOTE: If you don’t have a high-powered blender, you can still make this, but grind the chia seeds first in a coffee grinder until they form a fine powder; pour the powder into the blender along with the other ingredients.
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With the fresh, simple ingredients in this dessert, I thought it would be perfect for Diane’s Real Food Weekly event. Check out all the other real food entries!
This is also a perfect food for Brittany’s Seasonal Sundays over at Real Sustenance. Spring–yay! 😀
And finally, I’m also linking this up to Amy’s Slightly Indulgent Tuesdays event. Because, well, this dessert is nothing if not slightly indulgent. 😉
Last Year at this Time: Beet Burgers
Two Years Ago: Dr. Ornish, You Stole My Heart: Seven Grain Dirty Rice and Beans
Three Years Ago: Quinoa Oatmeal Croquettes (gluten free, ACD-friendly)
© Ricki Heller. All rights reserved.
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Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Oh my goodness!! I had planned on posting an almost identical recipe for April in the Raw! LOL Wow. It is true what they say about great minds! Might have to see if I can come up with something different now….We’ll see if I can get creative before my date next week.;) But, I promise I did not copy, my friend!! ;o) I can definitely attest to how yummy this is!! My kids love this! They think it is such a total treat!! 😉
Ooops, sorry about that! I think you should go ahead and post, anyway. There are so many recipes for similar dishes around–would love to see your take on it, anyway. 🙂
LOL – my April in the Raw recipe (which is going up tomorrow) is also a chia pudding, but with almond and cacao nibs. I am worried I saw a similar recipe at some point too.
The strawberry fluff looks fantastic 🙂
Kim, there are, really, only so many variations of chia pudding one can make, so I wouldn’t worry about it! Everyone puts their own unique spin on the recipes, like guacamole or rice pudding! 😉
How funny! We are all on the same wavelength!! I guess you are right, we can all put our unique spin on things! 😉 Hard to come up with new recipes when there are SO many amazing healthy food bloggers out there with such wonderful ideas too! We all think alike!
This is an adorable picture. I love the sound of this, on the to-make list.
Thanks so much, Bitt! Let me know what you think if you do give it a try.
I can guarantee that I would eat that whole thing by myself. I can never get enough strawberries when they are in season. Do you think this would work with flaxseed instead of chia seeds?
Yes, I know what you mean. . . I could easily have eaten the whole batch (but my honey had already seen it in the fridge and wanted some). 😉 I’m not sure how flax would work, as I find flax often results in a more gummy texture. If you give it a try, let me know!
OOoooh, so beautiful, fresh, and festive!!!
Astra, so nice to see your name pop up again! 😀 Glad you like it. The flavor really was fresh (and refreshing).
I actually bought some chia seeds recently, so now I really want to try this! Breakfast tomorrow maybe? haha.
It’s perfect for breakfast, actually–good quality protein, Omega 3s and great fiber and vitamins from the strawberries! 😀
Ricki … printed this one! Will test out tomorrow : )
xoLexie
Yay! Hope you like it! 😀
Beautiful! Personally, chia sounds more appealing than flaxseed for this, at least that is my palette. 🙂 I know I’d polish that off in a second.
I have to agree–I think flax would make it a bit gummy.
Wow! This is so creative & looks SO delicious!!
Thanks so much! It was pretty yummy. 😉
Ooh, so pretty! and tasty looking… I was going to stomp my feet and whine because I can’t seem to find chia seeds around here, but Kiersten’s comment made me think. Mmm.
I’d be wary of flax, but it’s worth a try. I think a better alternative would be a touch of xanthan gum if you use it. . . you’ll get even more “fluff”.
All of my strawberries went into smoothies this week but there will be more strawberries on Sunday – can’t wait, it is definitely cool and creamy dessert time of year. What a beautiful dessert to serve to family and friends!
It’s a really simple dessert, too, but very satisfying because of the coconut milk’s richness. 🙂
Wow, this looks and sounds delicious!! I am sad I have used all my strawberries. I must make this soon! Thanks Ricki!
I think it would work with other berries, too. I can’t wait to try with raspberries, which I love. 🙂
what a cheerful photo and a great fruity dessert – hope it hurries spring and summer along for you – surely they want to be part of this fun!
Glad you found it cheerful–I was aiming for something springy like that! Now if only the real flowers were so much in bloom and so colorful around here!
That looks lovely Ricki! And what a brilliant way to mask those ugly black little seeds. I mean, they just usually look pretty unappealing 🙂
It’s funny, I don’t find them off-putting at all! But this does make for a nicer color. 🙂
I’ve just recently discovered the joys of chia seeds. Looking forward to trying this one!!!
It’s a great way to have your chia, Sarah. You could even use whole seeds if you puree everything else, and have a “tapioca” type texture–also lovely.
YUM! This looks so refreshing! I need to go get some strawberries now!!
Yes, I’d say the flavor is like a less-tangy sorbet. Hmmm. . . now maybe I should be freezing this. . . !! 😉
Mmmmmmmm, I’d happily dig in. Such cheerful photos too Ricki. They cheered me up 🙂
I made this as soon as you tweeted the recipe! I used frozen mixed berries and it would super easy and very tasty 🙂
Yay! Glad you liked it. I had some more for dessert tonight, too. 🙂
I had some on top of coconut flour pancakes this morning… Very decadent 😉
Thank you!! I’ve been sadly neglecting my Vita-Mix lately because I used to use it for smoothies regularly, but ever since I had to stop buying bananas (two bananas cost $5 at the moment 🙁 ) my smoothies have been lacklustre, and I just kinda got out of the habit of blending. I have frozen raspberries and chia, though, so I think I’ll make a variation of this tomorrow!
Yay for VitaMix! Just a word of warning: I made it again with frozen berries and it was fabulous. . . but more like ice cream (since the berries thicken it up quite a bit). If you put it in your serving dish(es) and set in the fridge for a few hours, it softens and becomes mousse-like again. Either way is delicious! 🙂
I love this! I’ve just got into a huge chia phase; banana/peanut, mango/oat… and there’s currently a bowl of blueberry/banana chia porridge waiting for tomorrow’s breakfast… but I haven’t tried the grinding/blending approach – that’s my next job because this looks amazing, thank you 🙂
Yay! Thanks so much. Chia really is so versatile. 🙂
Ricki, I think I had an allergic reaction to chia seeds! Big hives. I looked it up and it’s fairly common to have a histamine response but this is the first time it happened to me. Have you heard of this? I’m sad. I love chia puddings.
Oh, Michelle, that’s awful! No, I’ve never actually heard of this before. Could it be temporary post-partum hormonal changes? Or maybe it’s the strawberries, which are much more likely to cause a reaction? Hoping it’s temporary, in any case!
Yum! I featured this on my post about GF SF vegan recipes: http://www.greenwala.com/profiles/eco-vegan-gal/blog/14994-Wheat-free-Wednesday-5-Sugar-Free-Gluten-Free-and-Vegan-Dessert-Recipes
Wow Ricki this is fabulous. I made it for dessert last night using frozen raspberries and it was delicious (especially served with little English shortbread biscuits 🙂 ).
Yet another winner from your blog!
Thank you
Yay! So glad you enjoyed it. 😀 I liked it made with frozen berries, too–so very sorbet-like!
Great recipe! Made it with mixed berries and absolutely loved it!
Yay! So glad you enjoyed it. I’m doing mixed berries next up. 🙂
I am a chia fiend! This is bookmarked — can’t wait to make it.
Just made this with blueberries – excellent!
Yay! So glad you like it! 😀
Did you use canned coconut milk or the kind prepared for drinking?
Hi Joyce,
Thanks for your comment, and for reading! CANNED coconut milk, definitely! Sorry I forgot to mention that. I also used full-fat, which is essential for the fully “mousse-like” texture. Sorry about the omissions–just corrected the recipe. 🙂
yum!! we have the showers, but somehow i want warmer temps, too 🙂
Yes, it does get rather wearying!
Eric loves fruit mousses and I love the use of chia seeds in this!
Thanks! Sounds like a perfect recipe for you guys, then. 🙂
Hey there! I just started a vegan soy-free, sugar-free (only stevia or sparing fruits allowed…super ouch for my sweet tooth!) and a bunch of other minor, but irritating restrictions.
First off, your blog has been a life-saver! I’m not new to the allergy-friendly cooking world, but this new diet’s really thrown me for a loop!
Most importantly, this recipe, ooh girl, this recipe! Love love love it! I made it with berries and homemade nut milk yogurt, and it turned out fab, especially after setting for a day or so.
The creamy texture, the delicate flavors all curled together! Using the bare bones to work off, I was inspired to do a little green mad scientist spin on it. Instead of the berries, into the Vitamix went: a little bit of vanilla pod, a squirt of lime, a green pear, a green apple, a handful of spinach, broccoli sprouts, fresh mint, and a few jalapeno seeds.
It’s presently setting up in the ‘fridge and I just can’t wait to garnish it with some pistachios once it’s nice and firm 😉
I’m pumped to do some more tinkering next time with fresh pumpkin and sweet potato puree for a spin on thanksgiving pies!
Thanks so much for all the inspiration and yummy eats in this goofy restrictive diet world 🙂
Sarah,
Thank you for your comment and letting me know about your spin on this concept! Your green “fluff” sounds like a totally intriguing concoction. . . hope you enjoyed it! 😀
Oh crud, I forgot to say I added half an avocado, making the fiddled-with green mousse recipe suuuuuuuuuuuuper creamy. It has such a mellow green color too <3 Again, thanks so much!