raspberry coconut chia

crème brûlée

  • 2 cups (300g) frozen raspberries
  • ¼ cup (60ml) water
  • ⅓ cup (80ml) maple syrup
  • 400ml can coconut cream
  • ¼ cup (50g) white chia seeds
  • 2 teaspoons vanilla bean paste
  • 1½ tablespoons raw caster sugar
  1. Place the raspberries, water and ¼ cup (60ml) of the maple syrup in a medium saucepan over high heat. Cook, stirring occasionally, for 10–12 minutes or until thickened. Set aside for 15 minutes to cool.
  2. While the raspberry mixture is cooling, place the coconut cream, chia, vanilla and remaining maple syrup in a blender and blend for 1 minute. 
  3. Divide the raspberry mixture between 4 x 1½-cup-capacity (375ml) ramekins. Top evenly with the coconut mixture and refrigerate for 2–4 hours or until set. 
  4. Sprinkle with the caster sugar and, using a kitchen blowtorch, caramelise the sugar. Serve.  Makes 4

Photography: Chris Court 

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