Coconut Yogurt Chia Seed Pudding Parfaits

Ultra creamy vegan coconut yogurt chia pudding is topped with a simple
2-ingredient strawberry jam. This is my all-time favorite chia pudding recipe.
It's easy to make, versatile, and can be prepared on a Sunday and to enjoy as a
quick grab-n-go breakfast throughout the week!

Servings: 4 parfaits

Author:

Prep Time
4 hours, 30 minutes

Cook Time
15 minutes

Total Time
4 hours, 45 minutes

Course:

Breakfast Snack Chia Seed Pudding

Cuisine:

Vegan plant-based gluten-free Grain-Free

Instructions

1 In a medium mixing bowl, whisk together the coconut yogurt, plant-based milk,
maple syrup, and sea salt. Add the chia seeds and whisk until evenly dispersed
throughout the liquid. Cover and refrigerate for at least 4 hours to thicken and
set. Thoroughly whisk after refrigerating to redistribute the chia seeds.
2 In a large saucepan, combine the strawberries and maple syrup over medium-high
heat. Bring to a rapid simmer, reduce the heat to medium-low, cover, and cook
for 10–15 minutes or until the fruit has broken down, stirring occasionally.
Remove from the heat and use the back of a spoon to roughly mash any remaining
large pieces of fruit. Let cool completely. Transfer to an airtight jar and
store in the refrigerator.
3 Spoon the chia pudding into 4 bowls or glasses and top with the strawberry jam.
Garnish with toppings, if desired.

Coconut Yogurt Chia Seed Pudding Parfaits

Course:

Cuisine:

🧂 Ingredients

Instructions

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