Mango Coconut Chia Parfait (Print Version)
Creamy coconut chia layers with mango purée for a light, wholesome treat. Vegan, gluten-free, dairy-free.
# What You’ll Need:
→ Chia Pudding
01 - 400 ml full-fat unsweetened coconut milk
02 - 3 tablespoons maple syrup or agave syrup
03 - 1 teaspoon pure vanilla extract
04 - 6 tablespoons chia seeds
→ Mango Purée
05 - 2 large ripe mangoes, peeled, pitted, and chopped
06 - 1 tablespoon freshly squeezed lime juice
07 - 1 tablespoon maple syrup, optional, to taste
→ Toppings (Optional)
08 - 2 tablespoons toasted coconut flakes
09 - 1 tablespoon chopped pistachios or almonds
10 - Fresh mint leaves
# How to Make It:
01 - In a medium mixing bowl, combine coconut milk, maple syrup, and vanilla extract. Whisk thoroughly until the mixture is fully blended.
02 - Add chia seeds to the coconut mixture and stir to distribute evenly. Allow to sit for 10 minutes, then whisk again to prevent the seeds from settling.
03 - Cover the bowl and refrigerate for at least 4 hours or overnight to allow the pudding to thicken fully.
04 - In a blender or food processor, add the chopped mango, freshly squeezed lime juice, and maple syrup if using. Process until smooth. Chill the purée until assembly.
05 - Spoon alternating layers of coconut chia pudding and mango purée into serving glasses or jars.
06 - Top each parfait with toasted coconut flakes, chopped nuts, and fresh mint leaves as desired. Serve chilled.
# Additional Tips::
01 -
- Easy to make ahead for busy mornings or light dessert
- Vegan and gluten-free with dairy-free creaminess
- No cooking required just mix chill and layer
- Uses ripe mangoes for natural sweetness and gorgeous color
02 -
- Naturally filling and fiber rich
- Keeps well in the fridge up to two days
- Easily customizable with different fruits
03 -
- To get the creamiest pudding always use full fat coconut milk and whisk well
- Selectable ripe mangoes with a sweet aroma ensure your purée is flavorful
- Whisk the chia mix twice during the first ten minutes to avoid lumps