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Coconut Chia Pudding Parfait

This treat is so healthy that you can eat it for breakfast! I usually make a double batch and store as single servings in jars in the fridge for a quick, easy snack all week long. The full fat coconut milk and the fiber in the chia seeds fill you up, and the almond butter adds protein for energy. Chia seeds are a great source of omega fatty acids and fiber. Add a bunch of toppings to turn this pudding into a parfait-like treat, such as homemade granola, nuts and seeds, fresh fruits, or cacao nibs for an added crunch!


• 1 can full-fat coconut milk
• 1-2 tablespoons almond butter (or other nut butter)
• 1 teaspoon vanilla extract or vanilla powder
• 1 tablespoons maple syrup
• 1/4-1/2 cup chia seeds

Optional additions:
• Cinnamon, Homemade low sugar granola, Fresh fruit, Cacao nibs, Nuts & seeds

• Mason Jar(s), or other glass jar with lid

Put aside chia seeds and add all other ingredients to a blender, blend on low. Pour mixture into one large jar or into separate jars for single servings. Add chia seeds to jar(s). Put lids on jar(s) and shake well to mix. **KEY: The chia seeds can clump together at the bottom of the jar instead of mixing throughout. To avoid this, shake every 2-3 minutes until chia seeds have soaked up the moisture from the pudding (about 15 minutes). Put in fridge overnight to let mixture set. Will keep for up to a week in the fridge. Add toppings when ready to serve.

Preparation time: 10 minutes
Serves: 3-4

Dr. Caitlin Fanning Dr. Caitlin Fanning, ND, is a naturopathic doctor and women’s health specialist at Pacific Coast Integrative Health in Santa Cruz, California. She provides compassionate and comprehensive care to patients of all ages and conditions with a focus on women’s health, hormone health, nutrition, stress management, fertility, and preconception care.

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