This recipe comes together in minutes (though it does need a few hours in the fridge to set) and you’ll be ready for tasty, convenient breakfasts on busy mornings. Sweet, tart, and creamy, all in one bowl. See notes for options to make it vegan.
Author:Veg Girl RD
Prep Time:5 mins
Total Time:5 mins
Yield:3 servings 1x
1/2 cup pineapple juice
1/4 cup coconut milk (I used Chaokoh brand)
1/4 cup yogurt (I used Fage 2% Greek plain)
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 teaspoons honey
1/4 cup chia seeds
1 1/2 cups pomegranate seeds or arils
1 tablespoon large shred coconut
In a quart-sized liquid measuring cup or medium bowl whisk together pineapple juice, coconut milk, yogurt, vanilla, salt, and honey until smooth.
Then whisk in chia seeds.
Pour into 3 small jars or bowls and refrigerate several hours until set.
Top each serving with 1/2 cup pomegranate arils and 1 teaspoon coconut.
To make this vegan you could easily replace the regular yogurt with a non-dairy yogurt alternative (my favorite option is Cocoyo Pure) and replace the honey with maple syrup or agave.