Strawberry Coconut Chia Pudding Parfaits
Layers of coconut chia pudding and strawberry chia jam come together in one deliciously perfect bite!
Servings: 4 parfaits
Ingredients
Strawberry Chia Jam
- 1/2 pound strawberries, fresh or frozen
- 1 tablespoon honey, use more or less depending on the sweetness of the berries
- 2 teaspoons fresh lemon juice
- 1 1/2 tablespoons chia seeds
- 1/2 teaspoon vanilla extract
Coconut Chia Pudding
- 6 ounces plain Greek yogurt
- 3/4 cup milk of choice, I used unsweetened almond milk
- 1 1/2 tablespoons honey
- 1/4 teaspoon coconut extract, or vanilla extract
- pinch of salt
- 3 tablespoons chia seeds
- toasted coconut flakes for topping the parfaits, optional
Instructions
Strawberry Chia Jam
- Place the strawberries in a small saucepan over medium heat. Cook the berries for about 5-7 minutes until they break down and become syrupy. Use a potato masher to mash the berries into your desired consistency.
- Turn off the heat and stir in the honey, lemon juice, salt and vanilla. Stir in the chia seeds then let it stand for 5-10 minutes. Refrigerate and store in an airtight container or jar until chilled.
Coconut Chia Pudding
- In a large bowl whisk together the yogurt, milk, honey, coconut extract and pinch of salt until smooth. Add in the chia seeds and stir until evenly incorporated.
- Cover the bowl with plastic wrap or a lid and refrigerate at least 4 hours or overnight until the pudding is thick.
Assembling the Parfaits
- Divide the pudding and jam into 4 glasses, bowls or jars. Top with unsweetened toasted coconut flakes if desired. Serve immediately or cover and store in the fridge to eat throughout the week (they should keep for approximately 4-5 days).
Nutrition
Calories: 168kcal | Carbohydrates: 25g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 37mg | Fiber: 6g | Sugar: 17g