January 16, 2016

Coconut Chia Seed Parfait

Can you believe how well these iPhone photos turned out?! The key: a white background and a direct source of natural light.

It's been six days since I came back to school, and I'm becoming more and more grateful for the freedom to bring food through the TSA line at the airport. I packed chia seeds, hemp seeds, craisins, and homemade granola (mixed with toasted, unsweetened coconut chips) in anticipation of the lack of bad food at college. The key to surviving the dining hall is to take advantage of it/maximize your experience when you're forced to eat there: take the fruit, soy milk, etc. for later; you pay hefty amounts for the food anyways. 

This recipe is straightforward and easy, especially for those who don't want to stop into the dining hall before class or for those days when you need a filling snack. Best of all, it combines ingredients that can be packed through security and that can be found at your dining hall (and mine lacks a lot of things, so I'm pretty sure most dining halls have the basic banana/milk).

Recipe: Coconut Chia Seed Pudding
By: Hannah Claudia

1/2 cup of soy milk (or any milk of your choice/is available to you)
2 tablespoons of chia seeds

sliced fruit (berries, bananas)
toasted coconut chips (preferably unsweetened; you can find raw ones at TJ Maxx and toast them yourself)
(opt) 1 tablespoon of hemp seeds (for extra protein)


1. Prepare the chia seed pudding at least 2 hours in advance: mix the chia seeds with the almond milk. Refrigerate until 
the chia seed pudding has thickened.
2. Mix (or layer) the fruit, chia seed pudding, granola, and coconut chips.

xoxo, han


  1. This looks delish! I love chia seed pudding... my go to recipes are
    cocoa powder + agave
    maple syrup + cinnamon
    vanilla + cinnamon + honey
    mashed banana + cinnamon + honey
    (can you tell i love cinnamon?)

    1. Thank you, Veronica! Those combinations all sound so great, I'll have to try them out myself! (and I love cinnamon too ;) )