Strawberry Coconut Chia Pudding Parfait Recipe

INGREDIENTS For the pink layers: 2 cups Fresh Strawberries 1/2 cup Dairy-Free 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 Dairy-Free 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, yogurt, sweetener, 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, 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 Dairy-Free 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 Dairy-Free 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

Make the white layer: In a bowl, stir together the chia seeds, milk, yogurt, sweetener, 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, 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