Strawberry Coconut Chia Pudding Parfaits

Ingredients

• 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
• 6 ounces plain non-fat Greek yogurt
• 3/4 cup low fat milk or 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
• Unsweetened toasted coconut flakes for topping the parfaits (optional)

Method

1. 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.7 min timer
2. 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.10 min timer
3. 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.
4. Cover the bowl with plastic wrap or a lid and refrigerate at least 4 hours or overnight until the pudding is thick.240 min timer
5. 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).