Directions
Sub-title: A tropical twist on a classic dessert! This creamy and indulgent parfait features a rich coconut mango pudding made with wholesome ingredients like fresh fruits, nuts, and seeds. Perfect for any occasion!
Servings: 4-6
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: none
Total Time: 10 minutes + chilling time
Calories per serving: approximately 300 calories
Ingredients:
For the Coconut Mango Pudding:
* 1 cup unsweetened shredded coconut (use for sweetening, no need to add more sugar)
* 1 ripe medium mango, flesh only, peeled and chopped
* 1/2 banana, sliced (optional)
* 1/4 cup raw almond butter
* 1 tsp vanilla extract
* 1/4 teaspoon sea salt
* 1/2 cup unsweetened almond milk or water
* 1/4 cup chia seeds, soaked in water for at least 10 minutes until gelatinous
* 1 tablespoon arrowroot powder
* Ice cubes for serving
For the Fruit Topping:
* Sliced mango (about 1 cup)
* Sliced kiwi fruit (about 1 cup)
* Berries (such as raspberries, blueberries, blackberries), washed and hulled (about 1 cup)
Instructions:
1. In a blender, combine the drained chia seed mixture, arrowroot powder, almond butter, mashed banana (if using), and ice cubes. Blend until smooth and creamy.
2. Pour the coconut-mango pudding into four glasses or small bowls. Place them in the refrigerator while you prepare the fruit toppings.
3. Add your desired amount of fruit to each glass, starting from the bottom. You can also use different combinations of fruits if you prefer.
4. Sprinkle some additional chia seeds, if desired, for added crunch and nutrients.
5. Serve immediately, enjoying the layers of creamy goodness and refreshing fruits. Store leftover puddings separately from the toppings in the refrigerator for up to 3 days.
Note: For a thicker consistency, simply reduce the amount of liquid used when blending the pudding. If you find the pudding too thick after chilling, just add a bit more water before blending again.
Steps
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1
Done
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In a blender, combine the drained chia seed mixture, arrowroot powder, almond butter, mashed banana (if using), and ice cubes. Blend until smooth and creamy. |
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2
Done
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Pour the coconut-mango pudding into four glasses or small bowls. Place them in the refrigerator while you prepare the fruit toppings. |
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3
Done
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Add your desired amount of fruit to each glass, starting from the bottom. You can also use different combinations of fruits if you prefer. |
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4
Done
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Sprinkle some additional chia seeds, if desired, for added crunch and nutrients. |
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5
Done
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Serve immediately, enjoying the layers of creamy goodness and refreshing fruits. Store leftover puddings separately from the toppings in the refrigerator for up to 3 days. Note: For a thicker consistency, simply reduce the amount of liquid used when blending the pudding. If you find the pudding too thick after chilling, just add a bit more water before blending again. |
