G’Morning & Happy Tuesday, my loves! Hope the week is off to an amazing start!
I decided to get all fancy pants with breakfast the other morning, pulling out the white wine glasses (rather than throwing everything into a bowl) to make Adam & I these scrumptious, layered Coconut Chia Parfaits!
Chia Pudding is always a favorite brekkie of mine & its just perfect for those mornings on the go! Simply soak your chia seeds over night to wake up to a healthy, delicious & satisfying chia puud!! 🙂 The beauty of chia pudding is you really can do anything you want with it. If you have a bit of time, make a pretty creation like so, or put your pudding + fruit (and whatever else you like!) in a container that travels well to eat in the car or once you get to work!
I decided to make this batch of Chia Pudding with Coconut Milk, rather than the old standby, Almond Milk. The coconut milk is kind of amaze!! Its so rich, thick & creamy it really gives your chia pudding that extra oomph! that you don’t get with Almond Milk. If your a fan of coconut like I am, I think your really going to dig this chia creation!
Organic Coconut Milk. 1 Cup (I used Thai Kitchen – Lite Coconut Milk)
Chia Seeds. 6 Tablespoons
Organic Strawberries & Blueberries
Organic PB (I used the “grind your own” kind you get at Whole Foods)
Soak Chia Seeds in 3/4 cup coconut milk, overnight. Give your seeds a few good stirs before setting in the fridge for the night, so your seeds don’t clump together and soak up all the milk evenly.
In the morning, add the rest of your coconut milk (about 1/4) to your chia pudding and give it a good stir!
Now your ready to create your parfait(s)!
Create a nice layer of chia pudding at the bottom of your glasses, add in some sliced strawberries, another layer of chia pudding, then your blueberries, a giant spoon of PB (yumm!) & top of with a happy little strawberry!
Much Love & Happy Breakfasting!!