Strawberry and Avocado Faluda

I first tried faluda when I was ten years old. The Indian milkshake made its way to Kenya and the Kenyan Indians brought it to London. Traditionally made from full-fat milk, rose syrup, basil seeds, vermicelli and a scoop of vanilla ice cream, it is very heavy and full of sugar and calories, so, being health conscious,

I went on a mission to come up with a healthier vegan alternative. This strawberry and avocado faluda provided one of those happy moments when a simple, nutritionally balanced recipe turned out to be deliciously addictive and it went down a storm at my summer Kenyan barbecue.


Serves 4

 For the chia parfait

  • 4 tbsp chia seeds or basil seeds
  • ½ tsp vanilla extract
  • 250ml/9fl oz/generous 1 cup oat milk, or plant-based milk of your choice


For the strawberry mousse

  • 200g/7oz/2 cups fresh strawberries (or frozen and defrosted)
  • 1 ripe avocado, peeled and pitted 
  • 4 large soft dates, pitted
  • ½ tsp ground cardamom
  • ½ tsp ground nutmeg

For the topping

  • Coconut ice cream (or vanilla, if you prefer)
  • Flaked almonds and pistachios

1. To make the chia parfait, mix the ingredients in a bowl and leave for 20 minutes, whisking from time to time, until thick and jelly-like. (Alternatively, you can leave it overnight in the refrigerator).

2. Place all the strawberry mousse ingredients in a blender and blend at high speed until completely smooth. 

3. To assemble, spoon the chia parfait into 4 large wine glasses, pour the mousse over the parfait and top with a scoop of coconut ice cream and a sprinkling of flaked almonds and pistachios.


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