Ingredients
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For the chia seed pudding:
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2 cups unsweetened almond milk or your favorite non-dairy milk
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1/2 cup tapioca flour
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1/2 cup raw organic wildflower honey
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2 tablespoons arrowroot powder
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1 teaspoon vanilla extract
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1/4 teaspoon sea salt
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For the topping:
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1 ripe mango, sliced into small pieces
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1 pint fresh berries (blueberries, raspberries, blackberries), washed and hulled
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Limes wedges, for serving
Directions
Sub_title: A tropical vegan dessert perfect for any occasion!
Description: This delicious and creamy coconut chia pudding parfait is packed with mango, fresh berries, and lime juice. It’s a refreshing twist on traditional Thai desserts like mango sticky rice and is perfect for a hot summer day!
Difficulty Level: Easy
Serving Size: 4 servings (1 large glass)
Total Time: 10 minutes + overnight soaking time
Ingredients:
For the chia seed pudding:
* 2 cups unsweetened almond milk or your favorite non-dairy milk
* 1/2 cup tapioca flour
* 1/2 cup raw organic wildflower honey
* 2 tablespoons arrowroot powder
* 1 teaspoon vanilla extract
* 1/4 teaspoon sea salt
For the topping:
* 1 ripe mango, sliced into small pieces
* 1 pint fresh berries (blueberries, raspberries, blackberries), washed and hulled
* Limes wedges, for serving
Instructions:
Day 1:
1. In a medium bowl, whisk together the almond milk, tapioca flour, honey, arrowroot powder, vanilla extract, and sea salt until smooth. Set aside.
2. Add the chia seeds to the mixture and stir well. Cover and refrigerate overnight or at least 4 hours to allow the chia seeds to soften and thicken the liquid.
Day 2:
1. Once the chia seed mixture has thickened, pour it into four tall glasses. Divide the mango slices among the glasses.
2. Top each glass with about 1/2 cup of the fresh berry mix.
3. Garnish with additional fresh berries, mint leaves, and lime wedges if desired. Serve immediately.
Note: You can prepare this recipe up to 2 days ahead of time. Simply assemble the parfaits without adding the fresh fruit topping and keep them covered in the fridge. Before serving, top with the fresh fruit and let it sit in the fridge for about 15-20 minutes to macerate.
Steps
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1
Done
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In a medium bowl, whisk together the almond milk, tapioca flour, honey, arrowroot powder, vanilla extract, and sea salt until smooth. Set aside. |
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2
Done
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Add the chia seeds to the mixture and stir well. Cover and refrigerate overnight or at least 4 hours to allow the chia seeds to soften and thicken the liquid. Day 2: |
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3
Done
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Once the chia seed mixture has thickened, pour it into four tall glasses. Divide the mango slices among the glasses. |
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4
Done
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Top each glass with about 1/2 cup of the fresh berry mix. |
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5
Done
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Garnish with additional fresh berries, mint leaves, and lime wedges if desired. Serve immediately. Note: You can prepare this recipe up to 2 days ahead of time. Simply assemble the parfaits without adding the fresh fruit topping and keep them covered in the fridge. Before serving, top with the fresh fruit and let it sit in the fridge for about 15-20 minutes to macerate. |
