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Coconut & Berry Chia Pudding Breakfast Parfaits
Vegan-friendly chia pudding cups, layered with nut butter and berry coulis. The perfect on-the-go meal for a busy lifestyle.
- Yields: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 0 mins
Ingredients
Chia Pudding
½ C (125 ml) chia seeds
1 C (250 ml) almond milk
3 Tbsp (45 ml) maple/date syrup
Berry Coulis
300 g frozen mixed berries
½ tsp (2,5 ml) lemon juice
To Serve
4-8 Tbsp (60-120 ml) sugar & salt-free peanut butter (or nut butter of choice)
1 C (250 ml) cold coconut cream, whipped
50 g coconut flakes, toasted
200 g fresh mixed berries
Method
Chia Pudding
Add the chia seeds, coconut milk, almond milk and maple syrup to a container with a lid. Stir to combine all the ingredients and then place into the fridge to chill overnight. Shake the container every now and again during the first 15 minutes to ensure even dispersion of the chia seeds.
Berry Coulis
Add the frozen berries and sugar to a small saucepan and bring to a simmer. Simmer for approx. 20-30 minutes, until the mixture becomes syrupy. Remove from the stove and allow to cool, add the lemon juice. Use a hand blender to blend to a smooth consistency, and then seal in a sterilised container and refrigerate until needed.
To Assemble
Add a layer of chia pudding at the bottom of each serving glass/container, then add a dollop of coconut cream, a drizzle of berry coulis and a few small dollops of nut butter, as it can be tricky to smooth it around. Add a layer of granola, then repeat until the glasses are filled. You can opt to add fresh fruit to the layers as well. Top with a final swirl of coulis, some fresh berries, granola and coconut flakes.
