Unicorn Frappucinos. Taste the rainbow. Lisa Frank.
There's no denying that there's a huge appeal to the bright, beautiful colors associated with unicorns, rainbows and the charcters on every 90's gal's fourth grade binder. So when Starbucks released a limited edition brightly colored frankenfood Unicorn Frappucino this April 2017, I totally understood the allure. It was speaking to my inner 90s kid who loved Rainbow Brite and My Little Ponies. And apparently, it spoke to the rest of the world too since Starbucks had a massive influx of sales during the Unicorn Frapp's short lifespan with lines out the door and sold-out frapps for miles. I witnessed the mania myself last weekend as I ran around NYC, grateful that I would never sacrifice my health for a sip of the sugar laden, fat laced drink.
I mean, yuh, the colors were pretty...but the drink was loaded with enough sugar to stand in for several candy bars and more fat than a McDonald's cheeseburger (!!!). Um, nah thanks. I got a bikini to rock in like a month.
But I am excited that there was such hype around a beverage simply because it was brightly colored. I mean, c'monnnn peeps. Ya know what else is brightly colored? FRUITS AND VEG. If we can get excited about some color, then I think we can start trying some fruits & veg on for size.
Thus, my Unicorn Chia Seed Pudding was born. You can watch the Facebook Live broadcast above -- where not only do I show ya guys how to make the pudding, but explain the fat blasting benefits of coconut and chia seeds.
Unicorn Chia Seed Pudding Recipe
Recipe Type: Vegan, Real Food, Clean Eats
Cuisine: Dessert, Breakfast
Prep time: 24 hours
Total time: 24 hours
Serves: 4
Ingredients
• 2 bananas, mashed in a microwave safe cup
• 1 small beet, roasted & cooled (or can use from a package/can)
• 1 cup strawberries
• 1 cup blackberries
• 1 cup raspberries
• 1 cup coconut milk
• 1/2 teaspoon vanilla stevia drops (optional)
• 12 Tablespoons chia seeds (preferably white seeds instead of black)
• Shreded unsweetened coconut flakes, optional
Instructions
1 Microwave mashed banana on high for 30-60 seconds until soft & mushy. Set aside
2 Now its time to prepare layers. You are going to need 4 different tupperware to store the 4 layers of your pudding.
3 Layer one: in a food processor combine 1/4 banana mixture, beet, 1/4 c coconut milk. Blend until smooth. Add stevia drops if desired. Add to tupperware and mix in 3 Tablespoon chia seeds. Refrigerate overnight.
4 Layer two: in a food processor combine 1/4 banana mixture, strawberries, 1/4 c coconut milk. Blend until smooth. Add stevia drops if desired. Add to tupperware and mix in 3 Tablespoon chia seeds. Refrigerate overnight.
5 Layer three: in a food processor combine 1/4 banana mixture, raspberries, 1/4 c coconut milk. Blend until smooth. Add stevia drops if desired. Add to tupperware and mix in 3 Tablespoon chia seeds. Refrigerate overnight.
6 Layer four: in a food processor combine 1/4 banana mixture, blackberries, 1/4 c coconut milk. Blend until smooth. Add stevia drops if desired. Add to tupperware and mix in 3 Tablespoon chia seeds. Refrigerate overnight.
7 The next day, set up four mason jars and layer the chia gels. Top with unsweetened coconut flakes and enjoy!