Raspberry and Coconut Chia Sago

For a number of months now I have espoused the benefits of coconut oil to anyone who will listen. I have used the liquid of the Gods to fry my eggs in, butter my toast, and even to oven-bake my muesli. I have, also, occasionally been known to eat it by the spoonful straight out of the jar. But lately I have stepped the health kick up a notch. I have become a mixologist of green breakfast smoothies and a mad scientist of sorts concocting kick-ass healthy raw snacks and desserts. Hell I have even tried activating the only nuts I could find in the cupboard - pistachios, and to cap it all off I ordered bee pollen online from Cheap Superfoods to add to my herbal tea.

Where to next you ask? By stealth and in the pale light of the moon, my mission involves converting members of my family onto the health food train without their knowledge. If they can eat something that tastes delicious and then have the added health benefit - then a little subterfuge between us is surely forgivable, no?

I hate to admit I did not take a photo of this dessert. My bad. But by virtue of the fact it was a winner with the family who actually thought it was real sago I will be making it again and I will update this post once I do, so you too can revel in the marvel that is my Raspberry and Coconut Chia Sago!

Ingredients - Serves 4
1 x 400ml can light coconut milk (if you only have coconut cream that's fine but just pour it into a bowl and whisk out any lumps before you use it)
1/3 cup of white or black Chia seeds (I used a blend)
2 tbs of honey
1 tsp vanilla extract

2 cups frozen or fresh raspberries (I used frozen)
1/2 cup of whole toasted pistachios
4 tbsp toasted coconut flakes

Place the coconut milk, honey and vanilla extract in a bowl and stir well. Place in the fridge for at least 1 hour or until the Chia seeds have absorbed the coconut milk and the mix resembles sago.

Toast the coconut flakes for 5-10 minutes either on stove-top or in the oven. I soaked my pistachios for a couple of hours to remove the skins, then I dry roasted them on an oven tray at 130 degrees for about 20-30 minutes. You don't have to do this - its perfectly fine to leave the skins on and just toast as they are for 10 minutes at 180 degrees.

Using either 4 serving glasses or 4 small dessert bowls divide the Chia sago mix into the bottom of each. Then dividing the other ingredients top each bowl with the raspberries, the pistachios and the coconut flakes. Using a teaspoon then drizzle a little honey over the top of each bowl before serving.

* You can use any nuts you like, and any fruit for that matter. Opt for whatever is seasonal and to your tastes!