COCONUT YOGURT PARFAIT

May 07, 2018 by Renee Tavoularis

Ingredients 

12 ounces coconut yogurt (such as COYO or Anita's Coconut Yogurt)
1 cup fresh or frozen berries (such as strawberries, raspberries, blueberries or mixed berries)
1 teaspoon maple syrup (optional)
2 teaspoons chia seeds
3 tablespoons unsweetened coconut flakes, toasted (see note)
1 tablespoon pumpkin seeds, toasted (see note)

Instructions

• In a small saucepan, heat the berries and maple syrup (if using) over medium-low heat, stirring occasionally. Cook until berries are cooked down, about 10-15 minutes.
• Remove saucepan from the heat and stir in the chia seeds. Transfer to a small jar or bowl with a lid. Place in the fridge to cool for at least 15 minutes.
• In two bowls or glasses, layer the coconut yogurt with the berry chia jam, coconut flakes and pumpkin seeds.
• Parfaits can be made up to 3 days in advance and stored in an airtight container in the fridge.

NOTES

• To toast coconut flakes, place coconut flakes on a baking tray in a single layer and place in an oven that has been preheated to 375F. Toast for 5-7 minutes or until golden brown, flipping once.
• To toast pumpkin seeds, add seeds to a medium skillet and place over medium-high heat. Toast for 3-5 minutes or until fragrant.