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Crunchy Coconut Chia Pudding Parfait

Crunchy Coconut Chia Pudding Parfait

Snack
Prep Time
15min
Cook Time
0min
Servings
1
Calories
435
Chef's Note

This chia pudding parfait offers a completely different texture from frozen yogurt bark - it's creamy yet has delightful crunch from the toppings. The combination of coconut milk and chia seeds creates a rich, pudding-like base, while the layered approach makes for an interesting textural experience. For an even creamier texture, blend half of the chia pudding before layering. This recipe is highly adaptable to seasonal fruits and your favorite crunchy toppings.

Tags
make-ahead
healthy
dairy-free
gluten-free
no-bake
high-fiber
breakfast-alternative
vegan
Ingredients

  • 3 tablespoons chia seeds

  • 1/2 cup coconut milk (full-fat, canned)

  • 1/4 cup almond milk (unsweetened)

  • 1 tablespoon maple syrup

  • 1/2 teaspoon vanilla extract

  • 2 tablespoons toasted coconut flakes

  • 1/4 cup fresh mango

  • 1/2 medium fresh kiwi

  • 1 tablespoon cacao nibs

  • 1 tablespoon chopped macadamia nuts

  • 1/4 teaspoon ground cinnamon

  • 1 teaspoon crystallized ginger

Instructions
  • 1

    In a medium bowl, whisk together 3 tablespoons of chia seeds, 1/2 cup of coconut milk, 1/4 cup of almond milk, 1 tablespoon of maple syrup, and 1/2 teaspoon of vanilla extract.

  • 2

    Stir well to ensure there are no clumps of chia seeds. Let sit for 2 minutes, then stir again to prevent clumping.

  • 3

    Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding-like consistency.

  • 4

    Once set, give the chia pudding a good stir to break up any clumps that may have formed.

  • 5

    Dice 1/4 cup of fresh mango and 1/2 medium kiwi into small, bite-sized pieces.

  • 6

    In a jar or glass, create layers starting with half of the chia pudding mixture.

  • 7

    Add a layer of the diced fruit, followed by 1 tablespoon of toasted coconut flakes and 1/2 tablespoon of cacao nibs.

  • 8

    Add the remaining chia pudding as the next layer.

  • 9

    Top with the remaining fruit, 1 tablespoon of toasted coconut flakes, 1/2 tablespoon of cacao nibs, and 1 tablespoon of chopped macadamia nuts.

  • 10

    Sprinkle with 1/4 teaspoon of ground cinnamon and 1 teaspoon of finely chopped crystallized ginger.

  • 11

    Serve immediately or refrigerate until ready to eat. The parfait can be stored in the refrigerator for up to 3 days.

Nutrition Information (per serving)
435
Calories
14g
Protein
38g
Carbs
29g
Fat
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