Chia Pudding Passoin Parfait
This refreshing breakfast treat will get your day off to a delicious start!
Equipment
- Airtight glass Jar for The Chia Pudding
- Kitchen Scale
Ingredients
Chia Pudding
- 228 g (1 Cup) Unsweetened Coconut Milk
- 3 g (0.75 tsp) Vanilla Extract
- Pinch of Sea Salt
- 52 g (⅓ Cup) White or Regular Chia Seeds
- 12 g Granulated Cane Sugar Optional
Parfait Layers
- 100 g Tropical Flavored or Greek Yogurt
- 100 g Chia Pudding
- 100 g (⅓ Cup) Mango Passion Fruit Goop
- 100 g Freshly Chopped Mango or Other Tropical Fruit
- (Crushed or canned pineapple works in a pinch)
Optional Toppings
- Mint
- Toasted Coconut Flakes
- Chopped Macadamia Nuts, Cashew Nuts or Pistachios
Instructions
Make The Chia Pudding
- In a 500 ml glass jar, whisk together the coconut milk, vanilla, salt, sugar (if using).
- Add the chia seeds and whisk until fully combined.
- Cover and place in your refrigerator for at least 3 to 24 hours.
Make The Parfait Layers
- In a 7-8 oz. glass, add a few spoonfuls of your favorite tropical yogurt. ( I like using lemon or coconut flavored personally).
- Add a few spoonfuls of your chia pudding.
- Add a few spoonfuls of your favorite tropical curd or the yummy fruit at the bottom of a yogurt.
- Now add a couple more layers depending on how much you want, and top it off with freshly chopped fruit like mango, pineapple, kiwi, passion fruit or dragon fruit.
Add Your Favorite Toppings
- Use nuts, toasted coconut or more fruits to top off your parfait. Mint can make it look bright and fresh too!
Notes
- The Chia Pudding is enough for 4 full-sized parfaits.