Coconut Straw-nana Chia Pudding

Coconut Straw-nana Chia Pudding

May is National Strawberry Month


Here’s a little known fact about me (or maybe it is a well-known fact):  I love Veggie Tales.  I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course).  I had the Madame Blueberry card game.  I often fell asleep while listening to the audio cassette tape of Daniel.  As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera.  We knew every lyric to every song on Veggie Rocks.  We even met Bob and Larry!

This day was the highlight of my childhood…okay, not really…but it was a great day!

To this day, I regularly quote Veggie Tales.  This is one of the scenes I have perfected:


You can’t eat strawberries without bananas!

So if we are celebrating National Strawberry Month, we need to have some bananas, too!


This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!


If you have never made chia pudding, there is something you need to know.  The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets.  When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding.  If you don’t wait, you will basically be drinking milk with raw chia seeds.


But trust me, this is worth the wait!



  • One overripe banana
  • One 5.3-oz container of coconut-flavored Greek yogurt
  • Four tablespoons coconut macaroon nut butter
  • One cup of milk (any milk will work.  I used 2%, but I am sure this would be amazing with coconut milk)
  • Eight or more strawberries
  • 1/4 cup chia seeds
  • Extra banana slices and strawberries for topping


  • Using a fork, mash the banana and mix it with the Greek yogurt.  Try to make this mixture as smooth as possible.   Stir in nut butter and milk.  You may have to stir for several minutes to incorporate everything.  Alternately, you could use a blender.
  • Dice at least eight strawberries and stir them into the mixture.
  • Add chia seeds and mix until everything is well-combined.
  • Cover and refrigerate at least two hours, preferably overnight.
  • Top with additional strawberries and banana slices, if desired.
  • Eat and enjoy!


P.S. – I am linking up with Angie and her cohost, Antonia @, for Fiesta Friday.

Why I’m Not Vegan: Coconut Macaroons

Why I’m Not Vegan: Coconut Macaroons



I have a huge respect for true vegans–not because they go without meat, cheese, and milk–because they go without honey, yogurt, and eggs.  Those three things are the breaking point for me, and I am going to use two of them in today’s recipe.

These coconut macaroons from Elana’s Pantry, are sweet, simple, and superb!  The best part? You can serve them at your next party, and your friends will never guess that they are healthy, all natural, gluten-free, clean, and ridiculously easy.


  • 2 egg whites
  • 1/4 cup honey
  • 1/4 teaspoon salt
  • 2 1/2 cups coconut flakes


  • Separate egg whites and whisk them briefly with a fork.
  • Add honey and continue whisking until the eggs and honey are well combined.
  • Whisk in salt.
  • Stir in coconut flakes and make sure that all flakes are well-coated with the honey-egg mixture.
  • Refrigerate at least 30 minutes.
  • Preheat oven to 350 degrees Fahrenheit.
  • Using a small scoop (1 tablespoon), portion out your macaroons.  Be sure to press the coconut mixture into the scoop so that each macaroon will stay together while baking.
  • Place macaroons onto parchment paper-lined baking sheet.
  • Bake for 10-12 minutes.  Macaroons should be lightly browned.
  • Cool for at least 1 hour before serving.