I’ve shared how traumatic this recent election was for me. I rarely if ever drink, and I don’t do drugs, but I needed some comfort food…..so I ended up making a Coconut Poke Cake that was making its rounds on FB, and I’ve mostly ending up eating it by myself. Now, I describe my diet as organically groovy supplemented by a little junk food, but I had to make something more nutritious to balance out this cake indulgence.
This breakfast (or dessert) parfait is easy and quick to make and good for you.
1 cup of Pumpkin (I used organic)
1 cup of milk ( I used unsweetened Almond Milk)
1 tsp. of Cinnamon (you could use Pumpkin Pie Spice instead)
1 tsp. of Vanilla
2 TBL of Honey ( could use maple syrup or Stevia drops to taste)
5 TBL of Chia Seeds
1 can of Coconut Cream
4 drops of Stevia (or use honey to taste if you choose)
Cinnamon to Sprinkle on top.
Cinnamon Stick for decoration (optional)
Combine first 5 ingredients for pudding in blender. Pour into a storage container or bowl. Add the Chia Seeds and stir to mix. Cover and leave in refrigerator for several hours or overnight. The Chia Seeds will expand and turn the mixture into a thick pudding.
Meanwhile, place the can of coconut cream in the freezer for several hours or overnight in the refrigerator. To make the whipped topping, scoop out the thicker cream that has formed on top and put into a bowl. You can save the remaining liquid to use to drink or use in a smoothie. With a mixer, whip the Coconut Cream until it reaches the consistency of whipped cream. Then add your sweetener to taste. The Coconut Whipped Cream will thicken up even more while in the refrigerator.
To make the parfait, spoon alternating layers of pudding and whipped topping into a glass, bowl or parfait glass, ending with the whipped topping on top. Sprinkle cinnamon on top. You can place a cinnamon stick in the side for decoration.
Enjoy! You can eat this for a protein packed breakfast or serve as a dessert.