I’ve always been a fan of breakfasts that can be desserts and desserts that can be breakfast. How ’bout you?
Full of flavor, very satisfying, and LOTS of nutrition… this is a dish you can ‘indulge’ while feeling good about your choices.
And, now this Mango Coconut Chia Pudding Parfait.
This dish has very little added sugar (if any, it’s up to you!) and lots of fiber and protein from the chia pudding. Did you know just 1 tablespoon of chia seeds has 6 grams of fiber and 3 grams of protein?!
The wow-factor in this dish is the mango, so make sure you use a super-sweet, ripe mango. It’s kind of like buying avocados – you want to grab one that is on the softer side, but not mushy, and has a little give when you squeeze it. If it’s too hard or too soft, it’s not going to be good.
Also, if I slice into a mango too early, I still peel and chop it into cubes then let it ripen in the fridge over the next couple days until it’s ready to use.
This recipe is a little more involved than my usual super simple dishes, but it is so.worth.it.
Layers of sweet mango, vanilla coconut whipped cream, and chia pudding make one outstanding parfait.
The chia pudding is a snap to make, just put it all together before you go to bed and let it come together overnight in the fridge. The next day chop your mango, throw some of it into the food processor to puree, and quickly whip up your vanilla coconut cream. Not too hard, I promise!
A note about the vanilla coconut whipped cream. It works best if you whip it with a hand mixer, or stand mixer, as you need to really whip it up to get it light and airy. This means dirtying another appliance, but it’s worth it in my opinion. You could use the food processor to whip it up, but it’ll be more of a liquid and not be as similar to ‘whipped cream’.
If you’re not familiar with making a coconut whipped cream, try Oh She Glow’s Step-by-Step tutorial. She lays it all out with pictures – super helpful! She also recommends flipping the can of coconut milk upside down to get the cream out – let me know if you try it.
It makes 2 big servings… feel free to split them up into 4 smaller ones if you’d like!
- CHIA PUDDING:
- 3 TB chia seed
- 1 cup + 2 TB of unsweetened coconut milk (from a carton) or other non-dairy milk
- A tiny splash of vanilla extract
- A sprinkle of salt (I do 1 grind from my Himalayan pink salt grinder)
- A tiny sprinkle of cinnamon
- MANGO LAYERS:
- 1 big mango, peeled and chopped
- VANILLA COCONUT WHIPPED CREAM:
- 1 can of classic, full-fat coconut milk
- ½ tsp vanilla extract
- Liquid regular or vanilla-flavored stevia (about 2-3 drops) or maple syrup to taste
- Combine the chia pudding ingredients in a small jar or tupperware, stir, and let sit in the fridge overnight (or at least 3 hours). Also refrigerate the can of coconut milk at least overnight.
- The next day, add 1-2 more TB of unsweetened coconut milk (from a carton) to the chia pudding and stir til combined. Put to the side.
- Add 1 cup of chopped mango to your food processor and puree until smooth. Set to the side. Keep the rest of the chopped mango to the side.
- Open the can of coconut milk, scoop out the thick cream from the top (be careful not to get any of the liquid - you only want the cream), and put into a medium-sized mixing bowl. Try not to get any liquid into the mixing bowl (save the liquid for using in smoothies!). Use a hand mixer or stand mixer to whip the coconut milk until it becomes a whipped cream (takes a couple of minutes – stay with it.) Add in ½ tsp vanilla extract and the regular or vanilla-flavored stevia, or maple syrup, to taste (depends on your coconut milk brand) and whip it once more with your hand mixer to combine it all together. Taste and adjust as needed. Put to the side.
- Now you have your layers: chia pudding, pureed mango, chopped mango, and vanilla coconut cream.
- Have fun with it! Put each layer in a glass, bowl, or jar until you have a parfait. Just keep in mind that the heaviest layer is the chia pudding and the lightest is the mango puree and coconut cream. Mine goes: chia pudding on bottom then chopped mango, vanilla coconut cream, and pureed mango then repeat to the top of your glass, bowl, or jar.
- Top with a layer of vanilla coconut cream and chopped mango, and garnish with shredded coconut if you wish!
- Cover and store in the fridge for to 2-3 days.
- Make sure your can of FULL-FAT coconut milk has been refrigerated at least overnight and not jostled around at all. You want the coconut to solidify at the top of the can so you can scoop it out, while the coconut liquid stays in the bottom. Scoop out the cream carefully until you hit the liquid. For more help, check out the Coconut Whipped Cream Tutorial by Oh She Glows for step by step directions (linked in this post).
- I keep a few cans of coconut milk in the fridge at all times, so I never have to wait!
Products I used in this recipe:
- Native Forest Organic Coconut Milk — 13.5 fl oz Each / Pack of 4
- Sweet Leaf Sweet Drops Vanilla Creme Flavored Liquid Stevia, 2-Ounce Bottle
- Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container
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