Ingredients
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For the chia puddings:
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2 cups unsweetened almond milk (or your preferred non-dairy milk)
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½ cup tapioca flour (or arrowroot powder)
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¼ teaspoon sea salt
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½ cup raw organic agave nectar (optional)
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4 tablespoons freshly squeezed lime juice
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1/3 cup raw organic local honey (optional)
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1 can full-fat coconut milk (about 14 oz., preferably BPA-free)
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2 packets (4 servings) chia seeds
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For the topping:
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1 ripe mango, peeled, pitted, and thinly sliced
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1 passion fruit, halved and seeded
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¼ cup unsweetened shredded coconut flakes
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½ cup vegan granola or homemade granola (see notes)
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Chopped nuts and seeds such as pecans, walnuts, sunflower seeds, and pumpkin seeds for garnish
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Note: You can also use frozen mango and skip thawing it if you're using it for the topping. Just be careful not to overmix the chia puddings as they may become too soft.
Directions
Sub-Title: Budget-Friendly, Fermented, Gluten-Free, Grain-Free, High-Protein, Kid-Friendly, Low-Carb, Oil-Free, Quick & Easy, Raw, Seasonal, Soy-Free, Spicy, Superfoods, Vegan, Whole Foods Plant-Based, Zero Waste
Ingredients:
For the chia puddings:
2 cups unsweetened almond milk (or your preferred non-dairy milk)
½ cup tapioca flour (or arrowroot powder)
¼ teaspoon sea salt
½ cup raw organic agave nectar (optional)
4 tablespoons freshly squeezed lime juice
1/3 cup raw organic local honey (optional)
1 can full-fat coconut milk (about 14 oz., preferably BPA-free)
2 packets (4 servings) chia seeds
For the topping:
1 ripe mango, peeled, pitted, and thinly sliced
1 passion fruit, halved and seeded
¼ cup unsweetened shredded coconut flakes
½ cup vegan granola or homemade granola (see notes)
Chopped nuts and seeds such as pecans, walnuts, sunflower seeds, and pumpkin seeds for garnish
Note: You can also use frozen mango and skip thawing it if you’re using it for the topping. Just be careful not to overmix the chia puddings as they may become too soft.
Instructions:
1. In a high-speed blender, combine the first six ingredients for the chia puddings until smooth and creamy. Set aside.
2. Place the can of coconut milk in a bowl and refrigerate for at least 1 hour or overnight to allow the solids to separate from the liquid. This will make it easier to scoop out the thick coconut cream without getting any of the water.
3. Gently stir the chia seeds into the chilled chia pudding mixture from step 1 until well combined. Cover and place in the refrigerator for about 5 minutes, or until slightly thickened.
4. Divide the chia puddings evenly between four small glasses or ramekins. Top each serving with 1/4 cup of the reserved coconut cream (from step 2), followed by the mango, and finally the remaining coconut cream. Alternatively, you can mix all the layers together before serving.
5. For the mango-passion fruit sauce: Combine the mango, passion fruit, and maple syrup (if using) in a small bowl. Mix well and set aside.
6. To serve, drizzle the mango-passion fruit sauce over the top of the parfaits and sprinkle with shredded coconut, granola, and chopped nuts and seeds. Enjoy immediately!
Serves: 4 servings per batch (approximately 1/2 cup each)
Difficulty: Easy
Nutrition Information per Serving:
Calories: 240kcal | Carbohydrates: 22g | Protein: 10g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 10mg | Potassium: 310mg | Fiber: 10g | Sugar: 10g | Vitamin A: 10% of the Daily Value (DV) | Calcium: 10% of the DV | Iron: 2% of the DV
Steps
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1
Done
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In a high-speed blender, combine the first six ingredients for the chia puddings until smooth and creamy. Set aside. |
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2
Done
|
Place the can of coconut milk in a bowl and refrigerate for at least 1 hour or overnight to allow the solids to separate from the liquid. This will make it easier to scoop out the thick coconut cream without getting any of the water. |
|
3
Done
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Gently stir the chia seeds into the chilled chia pudding mixture from step 1 until well combined. Cover and place in the refrigerator for about 5 minutes, or until slightly thickened. |
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4
Done
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Divide the chia puddings evenly between four small glasses or ramekins. Top each serving with 1/4 cup of the reserved coconut cream (from step 2), followed by the mango, and finally the remaining coconut cream. Alternatively, you can mix all the layers together before serving. |
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5
Done
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For the mango-passion fruit sauce: Combine the mango, passion fruit, and maple syrup (if using) in a small bowl. Mix well and set aside. |
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6
Done
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To serve, drizzle the mango-passion fruit sauce over the top of the parfaits and sprinkle with shredded coconut, granola, and chopped nuts and seeds. Enjoy immediately! Serves: 4 servings per batch (approximately 1/2 cup each) Nutrition Information per Serving: |
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