{Triple Coconut} Chia Pudding Breakfast Parfaits

What a mouthful!

So, have you ever tried chia seeds? Well, I was a bit skeptic at first, and also not really sure about its status – is it a seed, wheat, what is it?

Well, it IS classified as a wholegrain, but is extremely low in carbs, as most of it is just fiber…
It’s also very high in anti-oxidants, omega-3’s and other good stuff!
So, have it once in a while…

Chia seeds have a strange texture, kind of gel-like with a crispy centre. It sounds strange and is a bit different, but actually quite good.

They need to be soaked and will take on the flavour of the liquid it’s soaked in.

So, here is my recipe – as part of the Monthly Ingredient Challenge, ingredient being coconut – for a scrummy Chia Pudding Breakfast Parfait:

As with the title, the actual dish is also a mouthful!

Layers of chocolate coconut chia pudding with toasted coconut, fresh strawberries and some more toasted coconut:

{Triple Coconut} Chia Pudding Breakfast Parfaits

Servings: 4
Time: overnight
Difficulty: easy
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You will need:

6 tbs chia seeds
1 tin {400 ml} coconut milk
1 tbs cocoa powder
1 tsp vanilla essence
2 tsp xylitol
4 tbs shredded coconut, unsweetened & toasted
2 tbs large coconut flakes, toasted
6 fresh, plump strawberries

Mix the chia seeds, cocoa powder, xylitol and vanilla with the coconut milk and mix very well.
{Using a Mason jar to mix works really well, as you can shake it up to mix properly and leave it in the fridge overnight.}
Leave it in the fridge to soak overnight.

To serve, dish into small jars or a glass, layering it with the toasted shredded coconut.
Top with 3 sliced strawberries each and a tbs of large coconut flakes.