Ingredients
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For the Chia Seed Mixture:
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1 cup unsweetened almond milk (or your favorite non-dairy milk)
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½ cup chia seeds
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¼ teaspoon ground cardamom powder
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1 tablespoon honey (optional)
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Pinch of sea salt
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For the Mango and Coconut Cream Topping:
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2 ripe mangoes, cubed (about 2 cups)
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¾ cup unsweetened coconut flakes, plus more for garnish
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1/3 cup unsweetened coconut cream or full-fat canned coconut milk, well-drained
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1 tablespoon fresh lime juice
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Pinch of sea salt
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Optional Garnishes:
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Toasted coconut flakes
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Sliced mangos
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Tahini sauce (for drizzling)
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Edible flowers (such as rose petals or lavender buds)
Directions
Sub-title: A Delightful Vegetarian Dessert for Every Occasion!
Description: This scrumptious chia pudding parfait is not only easy to make but also packed with nutrients from whole foods like mangoes, coconuts, and chia seeds. The perfect guilt-free treat for any occasion!
Servings: 4
Difficulty Level: Easy
Ingredients:
For the Chia Seed Mixture:
* 1 cup unsweetened almond milk (or your favorite non-dairy milk)
* ½ cup chia seeds
* ¼ teaspoon ground cardamom powder
* 1 tablespoon honey (optional)
* Pinch of sea salt
For the Mango and Coconut Cream Topping:
* 2 ripe mangoes, cubed (about 2 cups)
* ¾ cup unsweetened coconut flakes, plus more for garnish
* 1/3 cup unsweetened coconut cream or full-fat canned coconut milk, well-drained
* 1 tablespoon fresh lime juice
* Pinch of sea salt
Optional Garnishes:
* Toasted coconut flakes
* Sliced mangos
* Tahini sauce (for drizzling)
* Edible flowers (such as rose petals or lavender buds)
Instructions:
Step 1: Prepare the Chia Seed Mixture
Combine the almond milk, chia seeds, cardamom powder, and honey (if using) in a bowl. Whisk well until no lumps remain. Cover and refrigerate while you prepare the mango topping.
Step 2: Make the Mango and Coconut Cream Topping
Place the cubed mangoes, coconut flakes, coconut cream, lime juice, and salt in a blender. Blend on high speed until smooth and creamy. Set aside.
Step 3: Assemble the Chia Puddings
Divide the chilled chia seed mixture into four small glasses or ramekins. Use a spoon to create a well in the center of each serving. Spoon about ⅓ cup of the mango and coconut cream mixture into the well.
Step 4: Refrigerate and Serve
Cover the glasses tightly with plastic wrap and place them back in the refrigerator for at least 30 minutes, up to overnight. This will allow the chia seeds to gel and thicken the dessert.
When ready to serve, top each chia pudding with additional sliced mangos, toasted coconut flakes, and drizzles of tahini sauce and edible flowers (optional). Enjoy!
Note: If desired, you can replace the almond milk with another plant-based milk such as cashew, oat, or soy milk.
Steps
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1
Done
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Step 1: Prepare the Chia Seed Mixture |
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2
Done
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Step 2: Make the Mango and Coconut Cream Topping |
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3
Done
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Step 3: Assemble the Chia Puddings |
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4
Done
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Step 4: Refrigerate and Serve |
