Mango Coconut Chia Parfait (Print Version)
Creamy coconut chia layers with mango purée for a light, wholesome treat. Vegan, gluten-free, dairy-free.
# Ingredients:
→ 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
# Steps to Follow:
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 Notes:
01 -
For a thicker texture, always use full-fat coconut milk. Light coconut milk will yield a more liquid pudding.
02 -
You may replace maple syrup with agave or honey if not following a vegan diet.
03 -
Taste your mangoes; if they are especially sweet, reduce or omit sweetener in the purée.
04 -
Try adding layers of other tropical fruits, such as pineapple or passion fruit, for additional variety.
05 -
Prepared parfaits can be stored covered in the refrigerator for up to 24 hours.