Red on white makes a striking presentation for this sweet treat, and fiber rich chia seeds, with their thickening powers, niftily turn the yogurt into custard.

The jam is delicious solo as well—spooned onto crackers and licked from fingers are two nice ways to go! Or forgo the jam and stick with the yogurt, fresh strawberries, and chia for simplicity’s sake.

Serves 4-6 

Strawberry Jam:
2 cups (220 grams) strawberries, hulled and cut in half
1 cup (150 grams) dates, soaked in water to cover for 2-3 hours, drained, and pitted
½ cup (120 milliliters) water

1 ½ cups Cool Coconut Yogurt
1 cup (130 grams) hulled and minced strawberries
1/3 cup (60 grams) chia seeds

Make the strawberry jam: Combine the strawberries, dates, and water in a blender and blend until smooth, scraping down the sides of the machine once or twice as needed.

Make the custard: Combine the yogurt, strawberries, and strawberry jam. Whisk in the chia seeds cover and refrigerate for at least 3 hours for the chia seeds to swell and thicken the liquid. Serve cold.

This recipe can be found in my new recipe book, Organic Avenue: Recipes for Life, Made with LOVE*.