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Flash in the Pan: Strawberry Chia Fluff for Spring

by Ricki Heller 72 Comments

[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.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus cookbook updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”)

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.

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: anti candida diet, dessert, flash in the pan, fruit, gluten free, grain free, nut-free, recipes, seeds, snacks, Uncategorized, vegan Tagged: anti-candida, chia, coconut milk, dairy free, dessert, easy, egg free, food allergies, food sensitivities, fruit, gluten free, grain free, healthy, mousse, parve, quick, recipes, strawberries, sugar free, sweet, vegan, vegetarian

Reader Interactions

Comments

  1. Kim (Cook It Allergy Free) says

    April 7, 2011 at 8:33 pm

    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!! 😉

    Reply
    • Ricki says

      April 7, 2011 at 10:34 pm

      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. 🙂

      Reply
      • Valerie @ City|Life|Eats says

        April 8, 2011 at 7:09 am

        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 🙂

        Reply
        • Ricki says

          April 8, 2011 at 11:09 am

          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! 😉

          Reply
          • Kim (Cook It Allergy Free) says

            April 8, 2011 at 12:10 pm

            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!

  2. bitt says

    April 7, 2011 at 8:40 pm

    This is an adorable picture. I love the sound of this, on the to-make list.

    Reply
    • Ricki says

      April 7, 2011 at 10:35 pm

      Thanks so much, Bitt! Let me know what you think if you do give it a try.

      Reply
  3. Kiersten says

    April 7, 2011 at 9:33 pm

    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?

    Reply
    • Ricki says

      April 7, 2011 at 10:37 pm

      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!

      Reply
  4. AstraLibris says

    April 7, 2011 at 10:08 pm

    OOoooh, so beautiful, fresh, and festive!!!

    Reply
    • Ricki says

      April 7, 2011 at 10:38 pm

      Astra, so nice to see your name pop up again! 😀 Glad you like it. The flavor really was fresh (and refreshing).

      Reply
  5. Christine says

    April 7, 2011 at 11:02 pm

    I actually bought some chia seeds recently, so now I really want to try this! Breakfast tomorrow maybe? haha.

    Reply
    • Ricki says

      April 8, 2011 at 11:04 am

      It’s perfect for breakfast, actually–good quality protein, Omega 3s and great fiber and vitamins from the strawberries! 😀

      Reply
  6. Lexie says

    April 7, 2011 at 11:38 pm

    Ricki … printed this one! Will test out tomorrow : )

    xoLexie

    Reply
    • Ricki says

      April 8, 2011 at 11:04 am

      Yay! Hope you like it! 😀

      Reply
  7. Zoe says

    April 7, 2011 at 11:50 pm

    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.

    Reply
    • Ricki says

      April 8, 2011 at 11:05 am

      I have to agree–I think flax would make it a bit gummy.

      Reply
  8. Jess - The Domestic Vegan says

    April 7, 2011 at 11:51 pm

    Wow! This is so creative & looks SO delicious!!

    Reply
    • Ricki says

      April 8, 2011 at 11:06 am

      Thanks so much! It was pretty yummy. 😉

      Reply
  9. Aurelia says

    April 8, 2011 at 4:40 am

    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.

    Reply
    • Ricki says

      April 8, 2011 at 11:06 am

      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”.

      Reply
  10. Gretchen says

    April 8, 2011 at 8:36 am

    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!

    Reply
    • Ricki says

      April 8, 2011 at 11:08 am

      It’s a really simple dessert, too, but very satisfying because of the coconut milk’s richness. 🙂

      Reply
  11. Noelle says

    April 8, 2011 at 8:45 am

    Wow, this looks and sounds delicious!! I am sad I have used all my strawberries. I must make this soon! Thanks Ricki!

    Reply
    • Ricki says

      April 8, 2011 at 11:10 am

      I think it would work with other berries, too. I can’t wait to try with raspberries, which I love. 🙂

      Reply
  12. Johanna GGG says

    April 8, 2011 at 9:42 am

    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!

    Reply
    • Ricki says

      April 8, 2011 at 11:11 am

      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!

      Reply
  13. Alisa Fleming says

    April 8, 2011 at 11:25 am

    That looks lovely Ricki! And what a brilliant way to mask those ugly black little seeds. I mean, they just usually look pretty unappealing 🙂

    Reply
    • Ricki says

      April 8, 2011 at 4:19 pm

      It’s funny, I don’t find them off-putting at all! But this does make for a nicer color. 🙂

      Reply
  14. Sarah S. says

    April 8, 2011 at 11:42 am

    I’ve just recently discovered the joys of chia seeds. Looking forward to trying this one!!!

    Reply
    • Ricki says

      April 8, 2011 at 4:20 pm

      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.

      Reply
  15. thehealthyapron says

    April 8, 2011 at 12:52 pm

    YUM! This looks so refreshing! I need to go get some strawberries now!!

    Reply
    • Ricki says

      April 8, 2011 at 4:20 pm

      Yes, I’d say the flavor is like a less-tangy sorbet. Hmmm. . . now maybe I should be freezing this. . . !! 😉

      Reply
  16. Jacqueline says

    April 8, 2011 at 6:36 pm

    Mmmmmmmm, I’d happily dig in. Such cheerful photos too Ricki. They cheered me up 🙂

    Reply
  17. Heather J says

    April 8, 2011 at 8:36 pm

    I made this as soon as you tweeted the recipe! I used frozen mixed berries and it would super easy and very tasty 🙂

    Reply
    • Ricki says

      April 8, 2011 at 11:15 pm

      Yay! Glad you liked it. I had some more for dessert tonight, too. 🙂

      Reply
      • Heather J says

        April 9, 2011 at 5:47 pm

        I had some on top of coconut flour pancakes this morning… Very decadent 😉

        Reply
  18. Hannah says

    April 9, 2011 at 2:20 am

    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!

    Reply
    • Ricki says

      April 9, 2011 at 8:28 am

      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! 🙂

      Reply
  19. Eleanor@eatinglikeahorse says

    April 12, 2011 at 6:32 pm

    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 🙂

    Reply
    • Ricki says

      April 12, 2011 at 10:52 pm

      Yay! Thanks so much. Chia really is so versatile. 🙂

      Reply
  20. Michelle @ Find Your Balance says

    April 12, 2011 at 8:16 pm

    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.

    Reply
    • Ricki says

      April 12, 2011 at 9:12 pm

      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!

      Reply
  21. Eco-Vegan Gal says

    April 13, 2011 at 9:44 pm

    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

    Reply
  22. Emma says

    April 14, 2011 at 5:10 am

    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

    Reply
    • Ricki says

      April 14, 2011 at 8:22 am

      Yay! So glad you enjoyed it. 😀 I liked it made with frozen berries, too–so very sorbet-like!

      Reply
  23. Laila says

    April 14, 2011 at 12:31 pm

    Great recipe! Made it with mixed berries and absolutely loved it!

    Reply
    • Ricki says

      April 14, 2011 at 1:04 pm

      Yay! So glad you enjoyed it. I’m doing mixed berries next up. 🙂

      Reply
  24. Gena says

    April 15, 2011 at 8:19 am

    I am a chia fiend! This is bookmarked — can’t wait to make it.

    Reply
  25. Karyn says

    April 17, 2011 at 5:53 am

    Just made this with blueberries – excellent!

    Reply
    • Ricki says

      April 17, 2011 at 9:03 am

      Yay! So glad you like it! 😀

      Reply
  26. Joyce Hawkinson says

    April 19, 2011 at 12:53 pm

    Did you use canned coconut milk or the kind prepared for drinking?

    Reply
    • Ricki says

      April 19, 2011 at 2:07 pm

      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. 🙂

      Reply
  27. Shannon says

    April 20, 2011 at 3:42 pm

    yum!! we have the showers, but somehow i want warmer temps, too 🙂

    Reply
    • Ricki says

      April 20, 2011 at 5:16 pm

      Yes, it does get rather wearying!

      Reply
  28. Ashley says

    May 18, 2011 at 6:20 pm

    Eric loves fruit mousses and I love the use of chia seeds in this!

    Reply
    • Ricki says

      May 18, 2011 at 10:33 pm

      Thanks! Sounds like a perfect recipe for you guys, then. 🙂

      Reply
  29. Sarah says

    June 15, 2012 at 4:28 am

    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 🙂

    Reply
    • Ricki says

      June 15, 2012 at 7:26 am

      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! 😀

      Reply
  30. Sarah says

    June 15, 2012 at 4:30 am

    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!

    Reply

Trackbacks

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