This Coconut-Chia Pudding Parfait is a refreshing, healthy dessert or breakfast alternative that’s bursting with tropical flavors. The creamy coconut base, enriched with chia seeds, provides a fantastic texture and a nutritious kick. It’s not just delicious; it’s also a visual treat with colorful layers of fresh fruits!
Perfect for brunch gatherings or a simple weeknight treat, this parfait can be made in advance, making it a great option for meal prep. Enjoy the crunchy texture of the fruit juxtaposed with the smooth pudding, making each spoonful a delightful experience.
Ingredients
INGREDIENTS
- 1 cup coconut milk
- 1/4 cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup diced fresh tropical fruits (mango, pineapple, kiwi)
- 1/2 cup granola or nuts for topping
- Fresh mint leaves for garnish
Instructions
- In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract until well combined.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb liquid and thicken.
- Once the pudding is set, gently stir it to break up any clumps.
- In serving glasses, layer the coconut-chia pudding with diced tropical fruits.
- Repeat the layers until the glasses are filled, finishing with a layer of fruit on top.
- Sprinkle granola or nuts on the final layer and garnish with fresh mint leaves before serving.
Notes
Tip: For a beautiful presentation, use clear glasses to show off the layers of pudding and fruit.
For an extra flavor boost, consider adding a splash of vanilla extract to the coconut milk mixture. If you’re looking for a lower-calorie option, you can substitute full-fat coconut milk with light coconut milk or almond milk.
Feel free to mix and match with seasonal fruits—mango, kiwi, or even berries would work beautifully. To store, keep the pudding and fruit layers separate in the fridge for up to 3 days to maintain freshness.
