Creamy Coconut Chia Pudding Parfaits with Roasted Tropical Fruit

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup pineapple, cubed
• 1 cup mango, cubed
• 1 cup kiwi, sliced
• 1 cup Greek yogurt
• 1/4 cup toasted coconut flakes

Instructions

1. 1

   Preheat oven to 400°F. Toss the pineapple, mango, and kiwi on a baking sheet and roast for 20-25 minutes, until caramelized. Allow to cool.

2. 2

   In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, and vanilla extract. Refrigerate for at least 2 hours or up to 5 days, stirring occasionally, until thickened.