Tropical Coconut Chia Pudding Parfait

At this point everyone has their version of a chia pudding. So here is ours! Creamy, dreamy layers of coconut, mango, banana bring beach side vibes.

I typically make the Coconut Chia pudding as soon as I unpack groceries. So by the time I’m done dinner or meal prepping for the week the base has come together. I then prep all the parfaits for the week. By adding a layer of berries not only are you getting that extra punch of antioxidants in this dish, the berries keep the top layer of nuts and seeds dry and crunchy.

Tropical Coconut Chia Pudding Parfait

Yield
6-8 servings
Prep time
15 Min
Inactive time
4 Hour
Total time
4 H & 15 M

Ingredients

Chia Pudding
Tropical Fruit Layer
Toppings

Instructions

To Make the Chia Pudding
  1. In a medium bowl with a lid add the can of lite coconut milk and coconut water.
  2. Mix in chia seeds, shredded coconut, pinch of sea salt and vanilla to coconut milk and water and whisk together. Be sure to mix well so the chia doesn't clump together.
  3. Cover and refrigerate 4 hours to overnight.
Fruit Layer
  1. Once the chia pudding is set, to a blender add the banana, mango and a splash of water. Blend until smooth. 
To finish
  1. In individual containers (I use the 2 cup size glass containers or mason jars) divide the banana and mango evenly.
  2. Next, add a layer of chia pudding dividing evenly.
  3. Then, add a layer of non-dairy yogurt.
  4. Next layer berries, finally top with chopped nuts, seeds, and a drizzle of honey if using.
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Coconut Chunky Granola