Whenever I’ve made chia pudding in the past, I get the measurements of milk to chia seeds wrong. The chia seeds are still lumpy and the the mixture is really runny. Then I swapped the coconut or oat milk out for coconut yogurt and I ended up with a consistency and taste that was rich and creamy! This recipe couldn’t be easier to make, it’s clean, packed with protein from the hemp and chia seeds and beautiful to serve! I love it for breakfast but it would make a great after school snack or dessert as well.
PrintChia Pudding Parfait
- Prep Time: 10
- Total Time: 1 day+10 minutes
- Yield: 2 1x
Ingredients
Units
Scale
- 2 cups unsweetened coconut yogurt
- 5 tablespoons chia seeds
- 1 mango
- 1/2 cup to 3/4 cup fresh strawberries, blueberries or raspberries
- 2 tsp honeycomb
- 2 tsp honey
- 1 tbsp hemp hearts
Instructions
- In a mixing bowl, or directly in the yogurt container, whisk the chia seeds and yogurt together until completely incorporated. Refrigerate overnight. Stir again to make sure all the seeds are equally distributed in the yogurt
- Dice the mango and the strawberry and set aside
- In two glasses, the size and shape of a double-old fashioned (those are actually the glasses I used for serving) spoon a third of the yogurt in the bottom of each glass
- Add a layer of diced mango, then another equal third of the yogurt, followed by the strawberries and finally the rest of the chia pudding
- Top with a slice of honey in the comb, drizzle with honey and sprinkle with hemp seeds before serving
