Method

• 1.
  To make the chia, whisk 2 cups (500ml) coconut cream, chia and 1 cup (250ml) water in a bowl until well combined. Cover and chill overnight (chia can be stored, covered and chilled, for up to 1 week).

• 2.
  The next day, stir through remaining 400ml coconut cream and 200ml water, and set aside.
• 3.
  Meanwhile, for the strawberry gum and mint syrup, combine sugar and 100ml water in a saucepan over high heat, stirring constantly until sugar is dissolved. Bring to just below a simmer and remove from heat. Add strawberry gum and stand for 5 minutes to infuse. Strain through a fine sieve and set aside to cool completely (sugar mixture can be stored, covered and chilled, for up to 3 weeks).
• 4.
  Blanch mint in a saucepan of boiling water for 30 seconds, drain and refresh in iced water. Drain and pat dry with paper towel. Place mint and strawberry gum mixture in a blender and whiz until well combined.
• 5.
  Place strawberries in a bowl, coarsely mash with a fork and stir through syrup. Divide chia mixture among serving bowls and drizzle with strawberry syrup. Scatter with some crumbled and whole dried mandarin, if using, and dried strawberry. Top with lemon balm to serve.