Ingredients
• 1/3 C whole black chia seeds
• 1 C Silk Coconut Unsweetened
• 1/2 C pineapple juice, from can of crushed pineapple
• zest of 1 lime
• 1 C canned crushed pineapple (juice drained, plus more for garnish)
• 1/2 C toasted coconut chips
• mint sprigs, as garnish
• lime slices, as garnish
Description
1. Combine the chia, Silk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
2. In the morning create parfaits by layering chia pudding on the bottom of a jar, then add 1/2 cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint, and extra lime slices, if desired. The chia pudding will last 5 days in the fridge.
• 1/3 C whole black chia seeds
• 1 C Silk Coconut Unsweetened
• 1/2 C pineapple juice, from can of crushed pineapple
• zest of 1 lime
• 1 C canned crushed pineapple (juice drained, plus more for garnish)
• 1/2 C toasted coconut chips
• mint sprigs, as garnish
• lime slices, as garnish
Description
1. Combine the chia, Silk, pineapple juice, and lime zest in a bowl. Cover and refrigerate overnight. The chia seeds will expand and the mixture will be the consistency of pudding.
2. In the morning create parfaits by layering chia pudding on the bottom of a jar, then add 1/2 cup crushed pineapple to each jar, another layer of chia pudding, then top with toasted coconut chips, more crushed pineapple, mint, and extra lime slices, if desired. The chia pudding will last 5 days in the fridge.
