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Travis Rathbone; Styling: Megan Hedgpeth

Recipe Summary

prep:
20 mins
cook:
10 mins
chill:
4 hrs
total:
4 hrs 30 mins
Yield:
Serves: 2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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