1/4 cup fresh strawberries (chopped) or other fruit
3 tsp raw cashews
1-2 tbs Non-Dairy Milk (to make it creamer if desired)
Makes 2 servings. Add 2 cups coconut milk with other base ingredients in blender on low setting for 3 minutes, put in a large mason jar, cover and put in the fridge. Stir after 1 hour and then leave overnight. Stir vigorously right before serving.
Chop your cashews & set aside. To toast the coconut, heat the coconut in a dry skillet over high heat. Heat till edges are lightly browned then set aside. Add chia pudding to parfait glass or bowl. Stir some or all of the coconut right into the pudding or just lay on top. Top with strawberries along with any more toasted coconut and cashews.
Optional: Add other 1/4 kiwi skinned and chopped for more vitamin C
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