Description
Description A nostalgic twist on strawberry shortcake reimagined as a silky chia pudding layered with macadamia-coconut crust, strawberry chia custard, and fresh berries.
Ingredients
- 1 can light coconut milk
- 1/2 cup unsweetened vanilla almond milk
- 1/4 cup + 2 tablespoons chia seeds
- 4 scoops Vital Proteins Collagen Peptides (optional)
- 1 cup raw macadamia nuts
- 1/3 cup shredded coconut
- Dash fine sea salt
- 1 lb fresh strawberries, thinly sliced
- 3 – 4 whole strawberries for garnish
Cook Mode Prevent your screen from going dark
Instructions
- In a mixing bowl, combine light coconut milk, unsweetened vanilla almond milk, chia seeds, and collagen peptides (if using). Whisk thoroughly.
- Cover and refrigerate for at least 4 hours or overnight to thicken.
- While the pudding sets, prepare the strawberry layer by washing and slicing the strawberries.
- For the crust, pulse macadamia nuts, shredded coconut, and salt in a food processor until crumbly.
- Layer parfaits: start with macadamia-coconut crust, add chia pudding, then strawberries. Repeat until filled, finishing with strawberry slices on top.
- Top with whipped coconut cream and garnish with reserved strawberries. Chill for 10–15 minutes before serving.
Notes
- Notes
- For a lighter texture, use more almond milk and less coconut milk. You can substitute macadamia with other nuts like pecans or almonds.