(3 servings)
Put the coconut milk, chia seeds and syrup in a bowl. Stir well and allow to rest for 10 minutes.
Then distribute into 3 glasses or bowls and refrigerate for 4 hours.
When serving, add rough bindweed fruit on top.
Lemon and blueberry sponge cake with mango cream
BLACKBERRY, STRAWBERRY AND RASPBERRY COBBLER AND BROWNIE WITH VANILLA ICE CREAM
ICE CREAM WITH DRIED RASPBERRIES, PINEAPPLES AND BLUEBERRIES SERVED WITH CANDIED ALMONDS AND STRAWBERRIES
KETO COCONUT, LEMON, RASPBERRY AND CHIA PUDDING
STRAWBERRY AND RICOTTA PIE
Streusel de cherry
Chocolate and Mint Liquor Fondue with Strawberry Brochettes
Vegan pear and blackberries pie with chocolate
Ricotta, lemon and blueberry pie
Light Blueberry Panna Cotta
