With just 6 ingredients, these chia pudding parfaits layered with fresh berries are a quick and easy superfood breakfast or a beautiful treat for a brunch or party!
Frenzzz.
Today is going to begin with a parfait and perusing through a thoughtfully crafted cookbook of farm-fresh clean eating recipes. Two things that make me happy…eating and reading about things I’m going to eat. And apparently parfaits, because these brownie ice cream parfaits happened last time we chatted.
Giveaways also make me happy. Especially when I win. Or when I can give you an opportunity to win.
So let’s do a giveaway today! And eat a parfait. Of course.
I sorta have a thing for cookbooks. And this thing has gradually developed into two large cupboards overflowing with cookbooks. My favorite cookbooks in my obsessive collection are the kind where they show you ALL the pretty pictures of each recipe. I need to SEE the food. Show it to me. Convince me through my eyes that I need to wrangle up the kidlets and head to the grocery store to gather up the ingredients, spend the time cooking it up, and that when all is said and done my family will shower me with praise and adoration and an all-inclusive stay at the beach.
Okay, I’m not that needy. I’d be okay without the praise and adoration if they just gave me the beach vacay.
So recently Danielle, fellow foodie, generously gifted me a copy of her newly published cookbook called Good Food For Everyone: Farm Fresh Clean Eating. And besides the fact that I’m really excited to add another cookbook to my collection (and my hubs is glad to hear that I got it in e-book format) I love how Danielle’s cookbook:
- Covers a mindful approach toward implementing clean eating practices into the everyday
- Discusses with thoughtfulness how multiple factors in our SAD (standard American diet) lifestyles have contributed to a plethora of physical ailments and how one can approach a gluten, grain, and soy-free lifestyle
- How to grocery shop and stock your pantry as you pursue clean eating
- And EACH RECIPE HAS A PICTURE! (yes, I’m yelling)
ANNNNNND GUESS WHAT?!?! (sorry, yelling again, not sorry)
Ten of you lucky frenz are going to win your very own copy of Danielle’s Good Food For Everyone e-book! (are bold letters better than the all caps yelling?)
But first, before we get to the sign-me-up-to-win part, I want to share one of the recipes in Danielle’s cookbook, errr…okay maybe two. Danielle’s nice to share like that.
And if you didn’t guess by now, we’re making some delicious parfaits –> Chia Pudding Parfaits with Fresh Berries.
Why you’ll love this recipe
Not only are these parfaits so, sooo good but I think you’re going to love them because:
- They require just 6 ingredients
- They are crazy quick and easy to make
- A tasty and nutritious way to start off the morning. Or as a quick on-the-go superfood snack. Ooor, hold on, more ideas are coming to me…these would be perfect to serve if you’re hosting a brunch (think Easter or Mother’s Day), or some kind of breakfast club party, or maybe a birthday shindig, or as a sweet morning treat delivered to the mother that you praise and adore (unless she’s out on a beach vacay and then you can just give it to her when she returns)
There are a lot of options with these parfaits people.
Recipe ingredients
- Fresh berries – Use any kind that you like!
- Coconut milk – Try your hand at making homemade coconut milk (see video below!) or use canned coconut milk. I love how thick and creamy the chia pudding becomes when using full fat canned coconut milk.
- Chia seeds – Find them at any grocery store
- Salt – Don’t skip the salt! A little bit really does enhance the flavor of the pudding.
- Maple syrup – Be sure to use pure maple syrup.
How to prepare these parfaits
The night before you want to eat your parfait simply mix chia seeds together with coconut milk, vanilla, maple syrup and a dash of sea salt and let it sit overnight. That’s when the magic happens.
The chia seeds soften and become mucilaginous -> big word not to be confused with mucous. But basically, the lil’ chia seeds will become thick and puddin’ like. When you wake up the next morning all you have to do is layer the lightly sweetened chia pudding with all of the berries your heart desires. That’s it. Easy peasy.
How to make homemade coconut milk
If you want to take your parfait to the next level of superfood superstardom try making your own coconut milk! Homemade coconut milk tastes really good and it’s ridiculously easy to make.
Some people use a nut milk bag to strain their homemade coconut milk but I don’t have one and I happened to get a really great $2 deal at the craft store on a piece of voile fabric which works just as well. Check out the video. ⬇
However, canned or carton coconut milk works just as well if that’s your thang and you’re in a pinch to eat a parfait. And personally, I find the full-fat canned coconut milk quite dreamy in these parfaits (which is what I used for the parfaits in these pics). It’s like dessert in disguise for breakfast.
Now about that giveaway! Ten lucky winners will receive Danielle’s 196-page cookbook e-book of simple farm-fresh creations, which is filled with tasty recipes like French Onion Criminis, Taco Collard Wraps with Cashew Cream & Salsa Fresca, Gnocchi with Garlic Sage Butter & Spinach, Slow Cooker Short Ribs, Blueberry Coffee Cake, and Sweet Potato Cinnamon Rolls. Yummm.
Okay…you ready for the giveaway?!?!
Three, two, one…
Thank you to everyone who participated in the giveaway! The giveaway is now officially closed.
The giveaway is open until Friday, March 24th, 2017 at 12:00AM PST. The giveaway is only open to residents of the U.S. and Canada. Winners will be chosen randomly and announced on this post. We will email the winners and if the winners don’t respond in 48 hours, a new winner will be chosen.
Here’s to farm-fresh clean eating! And many thanks to Danielle for sharing her delicious recipes!
More tasty breakfast recipes!
- Sheet Pan Sweet Potato Hash with baked eggs & romesco
- Baked Frittata with sausage, kale, & sun-dried tomato pesto
- Berry Overnight Oats prep the night before for a simple morning breakfast
- Crustless Zucchini Bacon Quiche perfect for breakfast, brunch, lunch, and even dinner
- Creamy Vegan Spiced Steamer starting your morning off with this cozy beverage
Did You Make This Recipe?!
If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!
📖 Recipe
Chia Pudding Parfaits with Fresh Berries
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 2–4 servings 1x
Description
With just 6 ingredients, these Chia Pudding Parfaits with Fresh Berries are a quick and easy superfood breakfast or a beautiful treat for a brunch or party!
Recipe courtesy of Natural Contents Good Food For Everyone: Farm Fresh Clean Eating by Danielle Gaebel (Natural Contents LLC; 2016); reprinted with permission. Slightly adapted by Pass Me Some Tasty.
Ingredients
Chia Pudding Parfaits with Fresh Berries
- 1 ½ cups coconut milk, cartoned, canned, or homemade*
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 generous pinch sea salt
- ¼ cup chia seeds*
- ½ cup (1 pint) fresh berries*
- unsweetened flaked coconut, lightly toasted in a pan
Homemade Coconut Milk
- 4 cups filtered water
- 1 ½ cups unsweetened flaked coconut
Instructions
Chia Pudding Parfaits with Fresh Berries
- In a medium bowl or container, add coconut milk, maple syrup, vanilla, and salt; whisk well. Add chia seeds; mix, cover, and refrigerate overnight.
- Mix chia pudding well. Using two 8oz jars, assemble your parfait. Start with chia pudding; add some berries; add more chia; top with berries and toasted coconut flakes.
- Keep covered in the fridge until ready to serve. Best within 2 days.
- Top with toasted coconut flakes and serve!
Homemade Coconut Milk
- In a blender, add filtered water and shredded coconut; cover and blend on high for 3-5 minutes.
- Over a medium bowl, strain the milk through a nut milk bag or a piece of shear cloth such as voile, squeezing to remove all the liquid.
- Transfer strained milk into a glass jar; cover and keep in the fridge. Best if used within 5-7 days (shake before using).
Notes
The type of coconut milk you use will affect how thick your chia pudding turns out but it will still be tasty no matter which one you choose!
If you are using homemade or cartoned coconut milk I would recommend at least ⅓ cup chia seeds instead to get a thicker consistency pudding. But really, it’s up to you how thick you like your pudding! If you’d like your pudding to look like my photos used canned coconut milk.
I used blueberries, blackberries, and strawberries. Use any berries that you love!
Prep time does not include overnight soaking of the chia seeds.
Yield will depend on how many berries you put in your parfaits.
Danielle’s quick tips:
Homemade coconut milk is healthier than canned. First, it’s not in a can. Second, it’s quite typical for canned coconut milk to contain guar gum, which can be hard on the digestive system. But in a pinch, canned milk will work. And sometimes it’s better when a thicker consistency is needed. Note, cold canned coconut milk separates – fat on top, milk on bottom. Above 75°F, it will mix, just give it a few shakes. If it does separate, give it a good stir, warm slightly on the stove or throw in blender to liquefy. Look for Native Forest or Natural Value coconut milk, both are organic and cans are BPA free.
- Category: Breakfast
- Method: Chill
- Cuisine: American
- Diet: Gluten Free
Disclaimer: All brand recommendations are purely my own opinion. I am in no way sponsored by the brands mentioned or compensated by the brand for my recommendations. This post may also contain affiliate links which I may receive a small commission from (without any additional costs to you). The money earned from these commissions helps me to maintain this website. Thank you for your support!
Jan Krassner says
Do you soak the chia seeds in water, or the coconut milk? What is the minimum hours for soaking? Thank you.
Shannon says
Hi Jan! The chia is soaked with the coconut milk, maple syrup, vanilla, and salt. I would give it at least 2-3 hours to soak if you aren’t able to soak it overnight. The longer you allow it to soak, the thicker it will become so you can get that awesome pudding-like consistency. Fully soaked chia also allows for better digestion and your body is able to better absorb the chia’s valuable nutrients. Enjoy!
Jan Krassner says
Thank you, Shannon.
Jenny says
Dang I missed the giveaway. Would have loved a copy of this 🙁 Next time.
Shannon says
So sorry Jenny!!! The promo code Tasty5 is still good though if you’d like to score yourself $5 off the cookbook!
Jessica Jacobson says
This recipe is great, my kids liked it too! So easy and delicious!!
Shannon says
Gotta love it when the kiddos love it too! Thanks Jessica!
Lindsay says
These look so festive and delicious! I love all things berry and colorful. Glad to have found you! Thought I wish it were sooner so I could’ve entered this contest 🙂
Shannon says
Hi Lindsay! Thanks so much! I wish you could have entered too! If you are interested in getting your hands on a copy of the cookbook head on over to the Shop page on NaturalContents.com and enter the promo code Tasty5. It will take $5 off your purchase! Not too shabby right?! ; )
Katie Longto says
These look awesome and pretty too!! I’ve been meaning to try chia pudding forever, this just might be my first try!!
Angela Saver says
I’m always looking for new recipes! I love cookbooks!
LeAnn Harbert says
These parfaits look great.
shawna says
These look amazing!!