Coconut Chia Parfaits with Fresh Berries

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 this 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 food blogger over at Natural Contents, 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:

1. Covers a mindful approach toward implementing clean eating practices into the everyday
2. 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
3. How to grocery shop and stock your pantry as you pursue clean eating
4. 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 parfaits. Coconut Chia Parfaits with Fresh Berries. And here’s a picture. You’re welcome.

These parfaits are so, sooo good. Only requiring 6 ingredients, these parfaits are crazy quick and easy to make and are a tasty 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)…lots of options with these parfaits people.

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 your 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 the berries your heart desires and you’re done. That’s it. Easy peasy.

And if you want to take your parfait to the next level of superfood superstardom make your own coconut milk. Homemade coconut milk tastes really good and it’s ridiculously easy to make (see video below). Notice the easy trend with this recipe. Easy is my kinda jam. Also, just so you’re in the know, 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 cartoned 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. And here’s another picture. You’re welcome again.

There’s something I need to tell you. Not all y’all will be able to win Danielle’s 196-page cookbook e-book of simple farm-fresh creations 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 (are you hungry yet?). Waaah waah wah…oh man, I just smacked you with a real downer didn’t I. Go have another bite of parfait.

So if you aren’t one of the ten lucky winners, don’t be mad, just go make yerself one of these delicious Coconut Chia Parfaits with Fresh Berries. And to help cheer you up here’s a promo code to hook you up with $5 off either your choice of the hardcover or e-book version of the cookbook! Just use the code Tasty5 at checkout. So while you’re chowing down your parfait take the promo code and go buy the cookbook for $20. Or if you can’t convince that other person in your house to give up another cupboard to your cookbook fetish purchase the e-book for $10.

Okay…you ready for the giveaway?!?!

Three, two, one…

a Rafflecopter giveaway

Thank you to everyone who participated in the giveaway! The giveaway is now officially closed. But the promo code Tasty5 for $5 off your purchase of either the hardcover or e-book will live on forever!

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.

Coconut Chia Parfaits with Fresh Berries

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★★★★★

5 from 3 reviews

• Author: Danielle Gaebel (slightly adapted by Shannon Emery)
• Prep Time: 5 min (doesn’t include overnight soaking of the chia seeds)
• Total Time: 5 min (doesn’t include overnight soaking of the chia seeds)
• Yield: 2–4 servings (depending on how many berries you put in your parfaits) 1x

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Description

With just 6 ingredients, these Coconut Chia 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.

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Scale 1x2x3x

Ingredients

Coconut Chia Parfaits with Fresh Berries

• 1 1/2 cups coconut milk (cartoned, canned, or homemade – see below for ingredients and instructions) -> the type you use will affect how thick your chia pudding turns out but it will still be tasty no matter which one you choose!)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 generous pinch sea salt
• 1/4 cup chia seeds -> If you are using homemade or cartoned coconut milk I would recommend at least 1/3 cup chia seeds instead to get a thicker consistency pudding. But really, it’s up to you on how thick you like you pudding! If you’d like your pudding to look like my photos used canned coconut milk.
• 1/2 cup (1 pint) fresh berries (I used blueberries, blackberries, and strawberries)

Homemade Coconut Milk

• 4 cups filtered water
• 1 1/2 cups unsweetened flaked coconut + additional for topping, lightly toasted in a pan (optional)

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Instructions

Coconut Chia Parfaits with Fresh Berries

1. In a medium bowl or container, add coconut milk, maple syrup, vanilla and salt; whisk well. Add chia seed; mix, cover and refrigerate overnight.
2. 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.
3. Keep covered in fridge until ready to serve. Best within 2 days.
4. Top with toasted coconut flakes (optional).
5. Serve!

Homemade Coconut Milk

1. In a blender, add a filtered water and shredded coconut; cover and blend on high for 3-5 minutes.
2. Over a medium bowl, strain milk through a nut mylk bag or a piece of shear cloth such as voile, squeezing to remove all the liquid.
3. Transfer strained milk into glass jar; cover and keep in fridge. Best if used within 5-7 days (shake before using).

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Notes

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.

Nutrition Facts:

These nutrition facts are based on using raw unsweetened coconut milk. These nutrition values will also vary based on the size of parfait you make and the quantity of berries and chia pudding used.

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Here’s to farm-fresh clean eating! And many thanks to Danielle for sharing her delicious recipes!

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