Chia, Mango and Pineapple Parfait
Brighten up your morning snack with colourful fruits such as pineapple and mango in a creamy coconut yogurt with chia pudding. First, let the chia seeds soak in pineapple juice and plant-based yogurt in the fridge overnight, and then assemble your breakfast in the morning.
Ingredients
- 1 cup (250 ml) unsweetened plain vegan coconut yogurt
- 1 cup (250 ml) pineapple juice
- 1/4 cup (45 g) white or black chia seeds
- 2 tbsp (30 ml) maple syrup, plus more for serving
- 1 pinch salt
- 1/2 cup (95 g) pineapple, peeled, cored and cut into small dice
- 1/2 cup (95 g) mango, ripe but firm, cut into small dice
- 1 cup (250 ml) unsweetened plain vegan coconut yogurt
Instructions
- In a bowl, whisk together all of the ingredients. Cover and refrigerate for 8 hours or overnight to let the chia seeds thicken. The pudding will keep for 4 days in an airtight container in the refrigerator.
Brighten up your morning snack with colourful fruits such as pineapple and mango in a creamy coconut yogurt with chia pudding. First, let the chia seeds soak in pineapple juice and plant-based yogurt in the fridge overnight, and then assemble your breakfast in the morning.