Ingredients
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For the Coconut Milk Base:
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1 can (400ml) full-fat coconut milk (BPA-free)
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1/2 cup (100g) tapioca pearls (optional, for thickening)
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1 tablespoon agar powder (optional, for firmer texture)
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For the Tropical Topping:
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1 ripe mango, sliced and cubed
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1 passion fruit, halved and seeded
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1/4 cup unsweetened shredded coconut
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1 tablespoon maple syrup or honey (for sweetening)
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Optional Garnish:
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Sliced fresh strawberries or blueberries
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Toasted coconut flakes
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Edible flowers like violas or nasturtiums
Directions
Subtitle: This beautiful and easy-to-make vegan dessert combines creamy chia seeds, coconut milk, and tropical fruits to create a refreshing and nourishing parfait perfect for any occasion!
Ingredients:
For the Coconut Milk Base:
– 1 can (400ml) full-fat coconut milk (BPA-free)
– 1/2 cup (100g) tapioca pearls (optional, for thickening)
– 1 tablespoon agar powder (optional, for firmer texture)
For the Tropical Topping:
– 1 ripe mango, sliced and cubed
– 1 passion fruit, halved and seeded
– 1/4 cup unsweetened shredded coconut
– 1 tablespoon maple syrup or honey (for sweetening)
Optional Garnish:
– Sliced fresh strawberries or blueberries
– Toasted coconut flakes
– Edible flowers like violas or nasturtiums
Instructions:
Step 1: Soak the tapioca pearls and chia seeds separately. Pour the tapioca pearls into a bowl and cover with water by about an inch. Set aside while you prepare the other ingredients. For the chia seeds, combine them with 3 tablespoons of water in a small bowl and stir well. Allow this mixture to sit for about 5 minutes until it thickens slightly.
Step 2: Make the base. In a medium saucepan over low heat, whisk together the coconut milk, agar powder (if using), and salt until the agar dissolves completely. Remove from heat and set aside.
Step 3: Cook the tapioca pearls. Meanwhile, bring a pot of water to a boil. Once boiling, carefully pour in the soaked tapioca pearls and let cook for about 1 minute. Stir gently with a wooden spoon to prevent sticking. Drain the hot water and run cold water over the tapioca pearls to stop the cooking process. Drain again and set aside.
Step 4: Assemble the parfaits. Divide the prepared glasses or jars evenly between four serving portions. Add a layer of the chilled coconut milk base to each jar. Next, top with a layer of drained and rinsed tapioca pearls (if using). Continue alternating layers of base and pearls until you reach the desired height.
Step 5: Make the tropical topping. Combine the cubed mango, passion fruit, shredded coconut, and maple syrup in a mixing bowl. Toss everything gently to coat the fruit with the syrup and coconut. Spoon the topping evenly over the parfait layers in the jars.
Step 6: Garnish and serve. Cover the parfaits lightly with plastic wrap and refrigerate for at least 2 hours or up to overnight. When ready to serve, remove the wrap and garnish with fresh berries, additional shredded coconut, and edible flowers if desired. Enjoy your delicious and nutritious Creamy Coconut Chia Pudding Parfait with Mango and Passion Fruit!
Note: If you prefer a thicker consistency for your parfait, simply use more agar powder in the coconut milk base or adjust the amount of liquid used when preparing the chia seed gel.
