Tropical Trifle Chia Pudding

The chia pudding here acts as a healthier alternative to the traditional jelly in a trifle. And since we’re bending the rules, the crumbled cake is optional — my orange pudding on page 58 pairs rather nicely with the tropical flavours. Serve as one big trifle or individually in glasses as I have.

Serves: 8

Vanilla Coconut Cream

1 cup soaked cashews

400g tin coconut milk, chilled overnight 2 tbsp agave

1-2 tbsp vanilla essence or extract

½ cup chia seeds

2 cups plant milk of your choice

2 tbsp vanilla essence or extract

2-3 passionfruit

2-3 mangoes

Juice 1 lime

Optional: 1 cup sugar-free cake, crumbled

1. For the vanilla coconut cream, place all ingredients in a high-speed blender and blend until smooth and creamy. Transfer to an airtight jar or container and keep chilled in the fridge until needed.

2. In a medium-to-large-sized mixing bowl, place 2 cups of plant milk and the vanilla. If you’re using coconut milk from a can, I recommend diluting with water at least 1:1 as the fat content will make it too rich. Slowly whisk in the chia seeds. Whisk continuously as you add the chia, and for at least 1 min. This will ensure you have no unpleasant clumps of chia. Allow chia to absorb the liquid, stirring occasionally, then cover and set aside in the fridge. 3. Peel mangoes and remove as much flesh as possible. Place in blender and purée with the lime juice.

4. In a large trifle bowl or individual glasses, add alternate layers or random spoonfuls of the chia pudding, mango purée, vanilla coconut cream and optional crumbled cake (or orange pudding). Keep enough cream to make that the final layer, then top with passionfruit pulp. Garnish with your choice of berries, micro greens and/or edible flowers.

5. Any leftovers may be covered in eco cling wrap and stored in the fridge for postChristmas snacking for a few days.