Recipe
Tropical Breakfast Parfaits Recipe
This recipe is rated 5.0 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Oil-free option
Nut-free option
Budget friendly
Easy peasy
Breakfast & brunch
If you’re craving a breakfast that tastes like a tropical holiday, we’ve got just the thing! This vibrant parfait layers chia pudding and mango cream for a feel-good breakfast or refreshing treat that feels like summer.
You will need
Serves 4
For the chia pudding:
- 6 tablespoons chia seeds
- 1 cup coconut milk (from a carton not a can)
- 2 tablespoons maple syrup*
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 2 tablespoons lime juice
For the mango cream:
- 1 lime, zest
- 2 ripe medium-sized mangoes, roughly chopped
- 3/4 cup coconut cream**
- 1/4 teaspoon ground cinnamon
For the toppings:
- Toasted coconut chips
- Punnet of blueberries (125g)
- Flaked almonds (optional)
- Mint (optional)
Recipe: Heartful Table
Directions
30 mins to prep
-
Step 1
To make the chia pudding, combine chia seeds with coconut milk, ginger, maple syrup, vanilla, and lime juice in a small bowl. Once mixed well, set aside. The chia seeds will form a ‘gel’ that creates a pudding-like consistency.
-
Step 2
To make the mango cream, add mango flesh, coconut cream, lime zest, and cinnamon to a blender and blend until smooth.
-
Step 3
To assemble, distribute the chia pudding, and mango cream evenly to 4 glasses (layering if desired) and garnish each with coconut, almonds, blueberries, and mint. Serve straight away or leave in the fridge covered overnight until you are ready to eat.
Hot tip!
*Maple Syrup: Can be substituted for agave or rice malt syrup. The latter is less sweet.
**Coconut cream: The thick part that sits at the top of the can of coconut cream or chilled coconut milk.
Did this hit the spot? Thank you!
Rate it to help others find new favourites! Your rating helps give the best recipes a boost.
Select a star to rate the recipe
Recipe: Heartful Table
