Tropical Chia Parfait

by Marika Roseberg
0 comment

Yields4 Servings
Chia Pudding
 300 ml coconut milk
 3 tbsp desiccated coconut
 ½ tsp vanilla bean paste (or extract)
 50 g chia seeds
Mango & Passionfruit Purée
 1 ripe mango
 1 cm piece of ginger (peeled)
 1 tsp almond butter
 50 ml coconut cream
 2 tbsp agave syrup
 2 passionfruit pulp
To Serve
 100 g greek yogurt (you can use plant based yogurt for vegan option)
 1 passionfruit (halved)
 1 tbsp toasted coconut flakes
1

Prepare chia pudding by combining coconut milk, chia seeds, vanilla bean paste and desiccated coconut. Mix well and leave it in the fridge to thicken.

2

Place peeled mango, ginger, almond butter, coconut cream and agave syrup in a blender and blitz until smooth. Transfer to a bowl and stir in passionfruit pulp and seeds.

3

Once the chia pudding has thickened layer it with greek yogurt and fruit purée in bowls or jars. Top with coconut flakes, passion fruit and serve.

Ingredients

Chia Pudding
 300 ml coconut milk
 3 tbsp desiccated coconut
 ½ tsp vanilla bean paste (or extract)
 50 g chia seeds
Mango & Passionfruit Purée
 1 ripe mango
 1 cm piece of ginger (peeled)
 1 tsp almond butter
 50 ml coconut cream
 2 tbsp agave syrup
 2 passionfruit pulp
To Serve
 100 g greek yogurt (you can use plant based yogurt for vegan option)
 1 passionfruit (halved)
 1 tbsp toasted coconut flakes

Directions

1

Prepare chia pudding by combining coconut milk, chia seeds, vanilla bean paste and desiccated coconut. Mix well and leave it in the fridge to thicken.

2

Place peeled mango, ginger, almond butter, coconut cream and agave syrup in a blender and blitz until smooth. Transfer to a bowl and stir in passionfruit pulp and seeds.

3

Once the chia pudding has thickened layer it with greek yogurt and fruit purée in bowls or jars. Top with coconut flakes, passion fruit and serve.

Tropical Chia Parfait

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