Tropical Mango Coconut Chia Pudding Parfaits
Tropical Mango Coconut Chia Pudding Parfaits
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 1 1/2 cups full-fat coconut milk, canned, unsweetened
- 1/4 cup maple syrup, or agave nectar
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Mango Puree
- 2 cups fresh mango, diced, from about 2 large mangoes
- 1 tablespoon lime juice, freshly squeezed
For Layering and Garnish
- 2 cups plain Greek yogurt, full-fat or low-fat
- 1/4 cup toasted coconut flakes
- fresh mint leaves, as needed, for garnish
Instructions
- 1
Prepare the Chia Pudding: In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
⏱️ 5 min00
- 2
Chill the Chia Pudding: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency. Stir occasionally during the first hour if possible to prevent clumping.
- 3
Make the Mango Puree: In a blender or food processor, combine the diced fresh mango and lime juice. Blend until completely smooth. Taste and adjust sweetness if desired (add a touch more maple syrup if mangoes are not very sweet).
⏱️ 5 min00
- 4
Assemble the Parfaits: Once the chia pudding is set, retrieve it from the refrigerator. Get four serving glasses or jars ready.
⏱️ 1 min00
- 5
Layer the Parfaits: Start by spooning about 1/4 cup of chia pudding into the bottom of each glass. Follow with a layer of about 1/4 cup of Greek yogurt, then a layer of about 1/4 cup of mango puree. Repeat the layers until the glasses are full, ending with a layer of mango puree or yogurt on top.
⏱️ 7 min00
- 6
Garnish and Serve: Sprinkle the tops of the parfaits with toasted coconut flakes. Garnish with fresh mint leaves, if desired. Serve immediately or refrigerate until ready to enjoy.
⏱️ 2 min00
Kitchen Tools
Nutrition Facts (per serving)
Tropical Mango Coconut Chia Pudding Parfaits
Ingredients
For the Chia Pudding
- 1/2 cup chia seeds
- 1 1/2 cups full-fat coconut milk, canned, unsweetened
- 1/4 cup maple syrup, or agave nectar
- 1 teaspoon vanilla extract
- 1 pinch salt
For the Mango Puree
- 2 cups fresh mango, diced, from about 2 large mangoes
- 1 tablespoon lime juice, freshly squeezed
For Layering and Garnish
- 2 cups plain Greek yogurt, full-fat or low-fat
- 1/4 cup toasted coconut flakes
- fresh mint leaves, as needed, for garnish
Instructions
- 1
Prepare the Chia Pudding: In a medium bowl, whisk together the chia seeds, coconut milk, maple syrup, vanilla extract, and a pinch of salt until well combined.
⏱️ 5 min00 - 2
Chill the Chia Pudding: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the pudding has thickened to a gel-like consistency. Stir occasionally during the first hour if possible to prevent clumping.
- 3
Make the Mango Puree: In a blender or food processor, combine the diced fresh mango and lime juice. Blend until completely smooth. Taste and adjust sweetness if desired (add a touch more maple syrup if mangoes are not very sweet).
⏱️ 5 min00 - 4
Assemble the Parfaits: Once the chia pudding is set, retrieve it from the refrigerator. Get four serving glasses or jars ready.
⏱️ 1 min00 - 5
Layer the Parfaits: Start by spooning about 1/4 cup of chia pudding into the bottom of each glass. Follow with a layer of about 1/4 cup of Greek yogurt, then a layer of about 1/4 cup of mango puree. Repeat the layers until the glasses are full, ending with a layer of mango puree or yogurt on top.
⏱️ 7 min00 - 6
Garnish and Serve: Sprinkle the tops of the parfaits with toasted coconut flakes. Garnish with fresh mint leaves, if desired. Serve immediately or refrigerate until ready to enjoy.
⏱️ 2 min00