Photo: Travis Rathbone; Styling: Megan Hedgpeth
Prep Time
20 Mins
Cook Time
10 Mins
Chill Time
4 Hours
Yield
Serves: 2

How to Make It

Step 1

Preheat oven to 350ºF. In a small saucepan, bring 1 cup of almond milk to a boil. Add tea bags; remove pan from heat and let tea steep for 5 minutes. Squeeze bags to extract as much liquid as possible; discard bags. Stir in honey; let cool.

Step 2

While tea is steeping, spread coconut on a small baking sheet and bake, stirring once or twice, until golden brown, 8 to 10 minutes. Transfer to a small bowl and let cool.

Step 3

Whisk yogurt, chia seeds and remaining 1/2 cup almond milk into cooled tea mixture. Divide between 2 2-cup-capacity containers. Cover and refrigerate for at least 4 hours or overnight. Just before serving, top with berries and coconut flakes.

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