2tablespoonmaple syrupsub with your favorite sweetener
For the compote:
2cupsfresh or frozen pitted cherriesthawed if frozen
4tablespoonsmaple syrupor your favorite sweetener
2teaspoonsfresh lemon juice
1teaspoonvanilla extract
toasted coconutfor garnish
Instructions
Prepare the pudding:
Place the coconut milk, chia seeds, and maple syrup in medium bowl and stir until combined.
Let stand for 10-15 minutes until the chia seeds thicken a bit, then stir well once more.
Cover the bowl with plastic wrap and chill for 2 hours or overnight.
Prepare the compote:
Place the cherries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat until the cherries soften and the juices thicken up slightly, about 10 minutes, then remove from heat and stir in the vanilla extract. Cool completely. The compote will thicken as it cools.
Assemble the parfaits:
Give the pudding a good stir in the morning. If you'd like different colors of pudding, add some of the cherry juice to half of the chia pudding. Layer in jars or glass dishes, alternating with the compote and pudding. Top with a bit of compote and toasted coconut flakes, if desired. Serve and enjoy!
Notes
I don't like my compote to be terribly sweet, so taste it and add more sweetener if desired.
The compote will sink into the pudding a bit when layering.
To toast coconut, place coconut flakes in a skillet over medium low heat and stir until golden brown and toasted, about 5 minutes.