Coconut Chia Parfait


I just spent a week in Tulum and I'm only slightly embarrassed to admit that I ate every single breakfast, and a few lunches and dinners, at The Real Coconut.  It was my Mexican haven for healthy fats and adaptogenic herbs and as you can probably guess from the name, coconut dominates the menu.  This particular breakfast item combines two of my favorite things into one amazing parfait and it's definitely one of my favorite souvenirs from my trip.  Since getting back I've been using the Coconut Cult's probiotic yogurt because with 800 billion active cultures in every jar it really packs a powerful gut punch, much needed after traveling.  Recipe below.

Coconut Chia Parfait

-3/4 cup chia seeds

-2 cups coconut unsweetened coconut milk

-1/8 teaspoon raw vanilla

-1/8 teaspoon cinnamon

-1 cup coconut cult probiotic coconut yogurt

-1 cup fresh berries

 To make the chia pudding add 3/4 cup of chia seeds to 2 cups of unsweetened coconut milk and add the cinnamon and vanilla and your choice of sweetener if you prefer a sweeter pudding.  Stir the mixture for 1 minute every 5 minutes for a span of 15-20 minutes.  Allow the pudding to set in the refrigerator for about an hour.  Once the pudding has set fill the bottom quarter of a glass cup or mug with chia pudding, top with a layer of fresh berries or berry compote if you prefer something sweeter, add a layer of coconut yogurt, and finish with a final layer of chia pudding.  Garnish with more berries, your favorite granola, or dried fruit and seeds and enjoy! 

RecipesAbby HantelComment