Strawberry Coconut Chia Pudding Recipe

INGREDIENTS For the pink layers: 2 cups Fresh Strawberries 1/2 cup Plain Coconut Yogurt 1/2 tsp Vanilla Extract For the white layer: 4 Tbsp Navitas Organics Chia Seeds 1 cup Milk of Choice 2 Tbsp Plain Coconut Yogurt 1 Tbsp Sweetener of Choice (i.e. Maple Syrup, Agave Syrup) 1/2 tsp Vanilla Extract To garnish: Fresh Strawberries Toasted Coconut Flakes	DIRECTIONS Make the white layer: In a bowl, stir together the Chia Seeds, milk, coconut yogurt, maple syrup and vanilla. Let the mixture sit in the fridge for at least 20 minutes (or ideally an hour or overnight) to thicken. Make the pink layer: Puree the strawberries, coconut yogurt and vanilla. Distribute about one quarter of the pink layer between two glasses or bowls. Follow with the Chia pudding, then top with the rest of the berry mixture. Garnish with strawberries and toasted coconut, then serve and enjoy! Submitted by Angela Simpson of My Fresh Perspective Makes 2 Servings

INGREDIENTS

For the pink layers:

2 cups Fresh Strawberries

1/2 cup Plain Coconut Yogurt

1/2 tsp Vanilla Extract

For the white layer:

4 Tbsp Navitas Organics Chia Seeds

1 cup Milk of Choice

2 Tbsp Plain Coconut Yogurt

1 Tbsp Sweetener of Choice (i.e. Maple Syrup, Agave Syrup)

1/2 tsp Vanilla Extract

To garnish:

Fresh Strawberries

Toasted Coconut Flakes

DIRECTIONS

Make the white layer: In a bowl, stir together the Chia Seeds, milk, coconut yogurt, maple syrup and vanilla. Let the mixture sit in the fridge for at least 20 minutes (or ideally an hour or overnight) to thicken.

Make the pink layer: Puree the strawberries, coconut yogurt and vanilla.

Distribute about one quarter of the pink layer between two glasses or bowls.

Follow with the Chia pudding, then top with the rest of the berry mixture.

Garnish with strawberries and toasted coconut, then serve and enjoy!

Submitted by Angela Simpson of My Fresh Perspective

Makes 2 Servings