In a bowl, thoroughly mix ½ cup of raspberry noosa yogurt, ½ cup of coconut cream, 2 teaspoons of sugar, ¼ teaspoon vanilla extract and 2 tablespoons of chia seeds.Refrigerate the mixture for a minimum of 4 hours and up to 2 days. For added crunch, toast coconut flakes in the oven at 325 degrees for 6 minutes. When ready to serve, layer chia seed pudding with fresh berries and toasted coconut flakes into 2 small bowls or glasses. Thanks @uprootkitchen for the inspiration! Breakfast Recipes, Snack Recipes, Cooking Recipes, California Pizza Kitchen, Noosa Yogurt, Coconut Chia Seed Pudding, Smoothies, Healthy Snacks, Healthy Recipes
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