Start your day with a burst of sunshine in a glass! This Tropical Bliss Coconut Chia Pudding Parfait is not just a treat for the taste buds; it’s visually stunning and packed with nutrients. Chia seeds soaked in creamy coconut milk create a delightful, pudding-like texture that pairs beautifully with layers of fresh tropical fruit.
The combination of mango, kiwi, and pineapple not only adds a splash of color but also brings a natural sweetness that complements the earthy flavor of the chia. Perfect for breakfast or a healthy snack, this parfait is as enjoyable to make as it is to eat!
Ingredients
INGREDIENTS
- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup (or honey)
- 1 ripe mango, diced
- 1 ripe kiwi, sliced
- 1/2 cup pineapple, diced
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Fresh mint leaves for garnish
Instructions
- In a mixing bowl, combine coconut milk, chia seeds, maple syrup, vanilla extract, and a pinch of sea salt. Stir well to combine.
- Cover and refrigerate the mixture for at least 2 hours or overnight until it thickens into a pudding-like consistency.
- Once thickened, stir the chia pudding again to break up any clumps.
- In serving glasses or bowls, layer the chia pudding with diced mango, sliced kiwi, and diced pineapple. Repeat the layers until the glasses are full.
- Top with a sprinkle of fresh mint leaves for garnish before serving.
Notes
Storage: The chia pudding can be made ahead and stored in the refrigerator for up to 5 days. Just keep the fruits separate until ready to serve to maintain their freshness.
For a smoother texture, blend the coconut milk with the chia seeds before letting them sit to thicken. If you don’t have coconut milk, almond milk works well too but may alter the flavor slightly.
Feel free to substitute the fruits based on what’s in season or your personal preferences. Berries, bananas, or papaya would also make great additions. This parfait can be prepared a day in advance and stored in the fridge for a quick grab-and-go meal!
