Go healthy with the most surprising dessert! This vegan, paleo, gluten-free Coconut Mango Chia Pudding Parfait is super simple to throw together and will satisfy even the biggest sweet tooth!
Course Breakfast, Dessert, Snack
Keyword chia pudding parfait
Prep Time 20minutes
Chilling Time 3hours
Total Time 20minutes
14ounces(can) coconut milk
1/4cupcoconutshredded; plus more for garnish
4-5Tablespoonsmaple syrupor honey or agave
1whole fresh mangodiced
Pistachio nutschopped, for garnish (optional)
In a bowl, combine coconut milk, chia seeds, shredded coconut, maple syrup and vanilla. Stir until well combined. Allow mixture sit for about 30 minutes at room temperature.
Mix again, cover, and refrigerate for at least 3 hours or overnight.
minutes prior to serving, remove the bowl from the fridge and let sit at room temperature.
Layer some pudding into the bottom of 2 or 3 serving glasses. Layer sliced bananas sideways against the glass, then fill in the middle with more slices. Layer more pudding, then place a layer of fresh raspberries on top. Again layer pudding, then top with diced fresh mango until glasses are filled to the top. Garnish with more shredded coconut and chopped pistachios.
Serve immediately or keep in the refrigerator until ready to serve. Pudding will keep in the fridge for 5-6 days, parfaits up to 2 days when covered.