Chia Seed Pudding with Strawberry Compote

Overland Expo, Overland Journal, Camping, Cooking

Ingredients (Pudding)
  • 4 tablespoons chia seeds
  • 1 can coconut milk
  • 1/8 teaspoon vanilla extract
  • a pinch of salt
  • 2 tablespoon honey (or to taste)
  • 1/4 cup water
  • serves 4
Ingredients (Compote)
  • 1 teaspoon fennel seeds
  • 1 quart strawberries, trimmed
  • 1/2 lemon
  • 3 TBSP sugar
  • serves 4
Preparation (Pudding)
In a small plastic container, we love using our BlenderBottles for this, combine the first four ingredients. Give it a good shake and refrigerate for at least one hour. After the first thirty minutes give the mixture a stir, so it doesn't clump together. The great thing here is you really don't need any artificial refrigeration.  Have a stream nearby?  Place your BlenderBottle in the stream to keep the ingredients chilled as the moisture from the coconut milk infuses with the chia seeds.

Once you're ready to eat, stir in the honey (add more if you don't think it's sweet enough) and water (to desired consistency).

Preparation (Compote)
Cupping the palm of your hand, and using the thumb on the opposite hand like a mortar and pestle, coarsely grind the fennel seeds; place in a plastic zipper bag. Add to the bag the sugar, lemon juice, and strawberries.  Mix, crushing the strawberries with your fingers, until fully incorporated.  Let sit for 20-30 minutes to allow flavors to meld.

Layer the pudding and compote in your favorite clear glassware and enjoy.