CHIA PUDDING COLLAGEN BERRY PARFAIT WITH COCONUT WHIP CREAM
When it’s your birthday you are supposed to eat cake. The problem for me is it’s never just one cake. There are different cakes, with different groups of friends and family over different days of celebration.
I thought I was so clever when I made this guilt free, indulgent treat in lieu of a slice of cake. What I didn’t know was I would wake up on my birthday sick and spend the rest of the week with no appetite- not even for cake. This was devoured by my girls before I even started editing the photo. I will make it again, because it was so yummy.
P.S I plan on having my cake and eating this too.
Bottom : Chia pudding
1 cup coconut milk (or any milk of choice)
4 tablespoons chia seeds
1 teaspoon vanilla extract ( I love Madagascar vanilla )
Middle: Smoothie
1 frozen banana
½ cup frozen raspberries
½ small beet
½ cup hazelnut milk (or water/milk of choice)
1 scoop Sproos Marine Collagen
Top: Coconut Strawberry Whipped Cream
1 can coconut cream ( I prefer Real Thai ) chilled overnight.
1/4 - 3/4 cup icing/powdered sugar ( I skipped, but go for it)
1/2 tsp vanilla extract
½ cup blended strawberries
DIRECTIONS:
This works best if you prep the day before you want to enjoy. Put your coconut cream and chia pudding mixture in the fridge to set overnight.
1. Mix all the chia ingredients together and give it a few goods stirs to avoid clumping. Leave overnight in the fridge for best consistency.
2. Blend all your smoothies ingredients together.
3. Carefully remove chilled can of coconut cream from the fridge. Remove thickened cream and save liquid for for your smoothie if you like.
4. Beat together all the coconut whip cream ingredients until smooth. I used my immersion blender. Adjust sweetness to your liking.
5. Layer all three. I topped off with shredded coconut and cashews.