Coconut Chia Pudding Parfait

This recipe was inspired by my brainstorming of how to incorporate Bai’s drinks into a new recipe. I have a ton of their awesome flavors, but I decided to (again) use the Molokai Coconut flavor, because I also had a lot of my Tropical Coconut Granola sitting around, and really wanted to keep the theme consistent. That being said, any of their flavors of antioxidant infusions would work well in this recipe (I’m dying to try it with pear or pomegranate!)

Now, let’s talk about chia seeds for a sec. Chia seeds get a lot of attention, but in my opinion, not enough. They’re truly nutrient powerhouses, as they’re packed with B vitamins, calcium, fiber, plant-based protein, healthy fats, manganese, magnesium, phosphorus, zinc, potassium, and antioxidants. They help you stay hydrated because they absorb tons of whatever liquid you put them in. They’re great on salads for added crunch or on top of smoothie bowls. I use them whenever I can, and you can even get little pouches of them to take on the go (I’m totally guilty of doing this on vacation). So, I thought I’d share with you guys my take on chia pudding. Hope you enjoy!

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Ingredients:

  • 2 tbsp chia seeds
  • 1/2 to 1 cup coconut water (I used Bai’s Molokai Coconut for this; the more liquid you use, the less thick the pudding will be)
  • 2 tbsp coconut yogurt
  • zest from 1/2 lime
  • juice from 1/2 lime
  • 1/4 tsp vanilla extract (optional)
  • 1 cup frozen pineapple
  • 1 frozen banana
  • 2 tsp moringa powder, divided (I used Aduna’s)
  • granola, flesh from 1/2 passionfruit, fresh banana slices (for layering the parfait)

Method:

  1. Make your chia pudding by combining chia seeds, coconut water, coconut yogurt, lime zest and juice, and vanilla extract in a mason jar. Shake well to combine. Leave to gel in the fridge for at least a couple hours, or overnight. After about 15-20 minutes, make sure to give the jar another good shake so that the chia seeds don’t settle.
  2. When the pudding has gelled, remove from fridge, shake, and set aside.
  3. Blend the pineapple, frozen banana, and just a splash of water to make a very thick smoothie. You don’t want it too thin or else it will sink into the other layers.
  4. Add 1/3 of the chia pudding to the bottom of a large glass. Add about 1/8 cup granola to the glass, followed by 1/3 of the smoothie.
  5. Add half of the remaining chia pudding to the glass, followed by another 1/8 cup granola.
  6. Now add 1 tsp moringa powder to the smoothie and blend well. Add half of the remaining smoothie to the glass, followed by the remaining chia pudding, and then another 1/8 cup granola (the layers in the photo above demonstrate my inability to follow my own rules). 😉
  7. Finally, add the remaining 1 tsp moringa powder to the remaining smoothie and blend well. Add the rest of this to the top of your glass. You’re going for a gradient effect for the aesthetic, so if you’d rather just have all yellow layers, you can skip the moringa; if you’d rather have all green layers, you can add all the moringa at the beginning of the smoothie-making process. Or you could even add acai powder for purple (ish) layers!
  8. Top the glass with slices of banana, the flesh from your other passionfruit half, and an additional sprinkling of granola, if desired. DEVOUR.
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