Strawberry Dessert with Coconut Cream and Chia
Strawberries add vitamin C and antioxidants, while chia seeds provide fiber and help thicken the coconut layer. Coconut cream makes the dessert richer and more filling, so a small portion fits a low-carb meal plan.
Berry layer
Blend Strawberries (300 g) into a smooth puree. Transfer to a small saucepan and simmer for 8-10 minutes, until the volume is reduced by about one third.
Sprinkle in Xanthan gum (1 g) in a thin stream while stirring constantly. Divide the berry layer between 4 molds and refrigerate for 1 hour, until it thickens noticeably.
Coconut layer
Mix Coconut cream (400 g) with Coconut oil (15 g) until smooth. Add Chia seeds (48 g) and stir for about a minute so the seeds are evenly distributed.
Spoon the coconut mixture over the berry layer and refrigerate the dessert for at least 2 hours, until the chia seeds swell and the texture becomes thick enough to eat with a spoon.
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