Chia Pudding Parfait Shots

I almost made some “The Handmaid’s Tale” themed treats for Mother’s Day, but reconsidered.  That ominous baking project can wait!  Instead, I wanted to make use of some adorable shot glasses that my friend recently gave me.  They are the cutest little munchkin mason jars!

I’m celebrating the spring holiday with something on the (somewhat) lighter, (vaguely) nourishing side of the pastry spectrum.  However, my mom is actually the biggest fan of peanut M&M’s… so I’m not sure that she’d approve of this healthier decision.  In a way, these little chia pudding cups are actually kind of anti-mom.  Good thing she’s a safe distance away from me, back in Illinois!

I’ve never sampled chia seeds before, so this is my first documented experiment.  Here are the results.

The chia is flavored with coconut milk, honey, and a touch of vanilla.  I layered the chia pudding with raspberry preserves.  Each shot is garnished with banana cut-out.  The super-sweet preserves balanced the far milder coconut/chia flavor.  Time to search for your mini spoons!  For a less-healthy option, layer the chia with cinnamon yoghurt and top the shots off with Biscoff cookie crumbles.

I’m so thankful that my mom has instilled in me a love for creative challenges.  I’m pretty sure that most moms don’t let their kid paint a mural on the kitchen windows as a first grader!  Without her encouragement, I would never have embarked on this pastry chef/food styling adventure.  I’m looking forward to collaborating with her later this year by using some of the ceramic cupcake and cake stands that she’s created.

Happy Mother’s Day!  Make some chia parfaits with your mom… or your anti-mom.  Scroll down for the recipe.

Chia Pudding Cups

Ingredients:

  • 1/4 cup chia seeds
  • 1 cup coconut milk
  • 1/8 cup honey
  • 1 teaspoon vanilla extract
  • raspberry fruit preserves
  • fresh bananas or fruit of your choice

Instructions:

Pulse the coconut milk, honey, and vanilla together in a blender.  Pour over the chia seeds and let the mixture sit overnight in the fridge.  The following day, layer your chia pudding with your choice of fruit preserves and fresh fruit.  Cheers!