Tropical Chia Pudding Parfait
A refreshing and energizing breakfast parfait with a tropical twist, featuring creamy chia pudding layered with fresh mango, pineapple, and shredded coconut.
Equipment
- Jar or airtight container
- Serving glass or bowl
Ingredients
Pudding Base
- 1 cup Full-fat Coconut Milk
- 3 tbsp Chia Seeds
- 1 tbsp Maple Syrup or Honey or to taste
- 1/2 tsp Vanilla Extract
Toppings
- 1/2 cup Diced Mango
- 1/2 cup Diced Pineapple
- 1 tbsp Shredded Coconut unsweetened
- 1 tbsp Toasted Macadamia Nuts chopped (optional)
Instructions
Preparation
- In a jar or airtight container, combine coconut milk, chia seeds, maple syrup (or honey), and vanilla extract.
- Whisk thoroughly to ensure no clumps.
- Cover and refrigerate for at least 4 hours or overnight until thickened.
Assembly
- Gently stir the chia pudding.
- Layer half of the chia pudding, mango, and pineapple in a serving glass.
- Repeat layers with remaining ingredients.
- Top with shredded coconut and macadamia nuts.
- Serve immediately.
Notes
For best results, prepare the chia pudding the night before. Adjust maple syrup or honey to your preferred sweetness. You can customize with other tropical fruits like kiwi or passion fruit.