Let your chia parfait take a tropical twist! Creamy chia pudding is layered with sweet mango and coconut flake come together for this healthy plant-based snack. This is the perfect healthy breakfast or when you need a tropical escape.
1 ½cupsfrozen diced mangoor one large fresh mango, diced, divided
½cupcoconut flake
Instructions
To make the Coconut Mango Chia Parfait: In a blender, combine the almond milk, dates, chia seeds, vanilla, and half of the mango. Puree until smooth, about 1-2 minutes. Divide the chia pudding evenly between 4 serving glasses. Top each with the remaining frozen mango. Sprinkle on the coconut. Enjoy immediately!
Notes
Meal Prep: This is a great recipe for weekend meal prep. Make a big batch on the weekend and portion into individual. You have grab-and-go breakfast for the week!Nut-Free: Substitute with any plant-based milk, like soy or oat. Substitute the sliced almonds with sunflower seeds, pumpkin seeds, or hemp seeds.Fresh Mango: When fresh mango is in season, use it in this recipe. You can also use other tropical fruits like bananas, guava, and passionfruit.Other frozen fruit variations: You can use any frozen fruit for this recipe. Frozen blueberries, blackberries, raspberries, and cherries would all taste delicious!