Strawberry Coconut Chia Pudding Parfaits

Nutrition Notes

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)

Preparation

1. 1

   Step 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.
2. 2

   Step 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.
3. 3

   Step 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. 4

   Step 4

   Cover the bowl with plastic wrap or a lid and refrigerate at least 4 hours or overnight until the pudding is thick.
5. 5

   Step 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).

6. Bon appetit!