YOUR SOLIN GENERATED RECIPE
Creamy Coconut Chia Pudding Parfait
Whisked chia seeds and Greek yogurt create a velvety chilled pudding, layered with fresh raspberries and toasted coconut for a satisfyingly creamy breakfast.
INGREDIENTS
3 tbsp chia seeds
0.5 cup unsweetened almond milk
0.75 cup non-fat Greek yogurt
0.5 scoop vanilla protein powder
1 tbsp unsweetened shredded coconut
0.5 cup fresh raspberries
0.25 tsp vanilla extract
0.13 tsp sea salt
PREPARATION
In a medium-sized mixing bowl, whisk together the Greek yogurt, almond milk, vanilla protein powder, vanilla extract, and sea salt until the mixture is completely smooth and no protein powder clumps remain.
Add the chia seeds to the yogurt mixture and stir vigorously for one minute to ensure they are evenly distributed.
Cover the bowl with a lid or plastic wrap and place it in the refrigerator for at least 4 hours, though overnight is preferred for the best texture.
Remove the pudding from the fridge and give it a thorough stir; if the consistency is too thick, whisk in an additional tablespoon of almond milk.
In a tall glass or mason jar, create layers by starting with half of the chia pudding, followed by half of the fresh raspberries and a sprinkle of shredded coconut.
Repeat the layers with the remaining pudding and raspberries, finishing with a final garnish of toasted shredded coconut on top.