Chia milky pudding with homemade strawberry compote  and pistachio dust

1/3 cup chia seeds

1 ½ cups Anchor milk powder (5 full table spoons of Anchor powder mixed in 1,5 glasses of water)

2 Tablespoons pure maple syrup

1/2 teaspoon vanilla

For strawberry compote:

2 cups of strawberries

Zest of half an orange (about 1 teaspoon)

Juice of half an orange (about 3 - 4 tablespoon)

2 tablespoon granulated sugar 

1.Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake.

2.Chill for about an hour and shake it up. Letting the mixture chill for at least 4 hours or overnight is even better.

For strawberry compote:

1.Wash, hull and quarter the strawberries.

2.Add all ingredients to a medium sauce pan.

3.Cook over medium heat for 5 - 10 minutes stirring frequently until some of the berries disintegrate and some remain whole but soft, and the sauce thickens slightly.

4.Remove from heat and allow to cool, the sauce will thicken more as it cools down.

Make layers in dessert glass or clear jar with strawberry compote then chia pudding then top with strawberry compote and garnish with fresh mint or nuts of your choice.