Coconut chia seed parfait with pineapple

Showing is a coconut chia seed parfait layered with chia pudding made with coconut milk, chunks of diced fresh pineapple and a quick granola made on the stove. There is a spoon in the jar with another parfait and a jar with more of the diced pineapple in the background.

5 from 1 vote

Coconut chia seed parfait with pineapple

This tropical dessert is such a delight! It layers a coconut chia pudding with fresh pineapple and a quick granola made on the stove. Perfect as a healthy sweet treat or a filling breakfast.

Prep Time15

Cook Time5

Minimal setting time for the chia pudding2

Total Time2 20

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, No granulated sugar, Vegan

Servings: parfaits

Calories: 310kcal

Author: Jessica Laroche

Ingredients

For the coconut chia pudding

¼ cup chia seeds
2 tbsp shredded coconut
½ cup canned coconut milk
1 ¼ cup vegan plain milk or more canned coconut milk
2-3 tbsp maple syrup or to taste
1 tsp vanilla extract optional

For the quick granola

2 tbsp coconut oil unrefined is best for more coconut flavor
2 tbsp maple syrup
2 tbsp unsweetened shredded coconut
2 tbsp raw pumpkin seeds
1 cup old fashioned oats choose gluten-free if necessary
pinch of salt

For the parfait

2 cups fresh pineapple diced in bite size
shredded coconut to taste, for topping

Instructions

Make the chia pudding:

In a medium bowl, combine all the coconut chia pudding ingredients and whisk well with a fork.
Transfer to the fridge for at least 2 hours to let the chia pudding set (overnight is better).

Make the quick granola:

In a small pan, start by melting the coconut oil over medium heat.
When melted, add the rest of the ingredients and stir well.
Keep cooking for about 3-5 minutes on medium heat until the oats are starting to brown and you get a toasty smell. Remove from the heat and let it cool completely in the pan, untouched. The oats will get crunchy as they cool down.

Built the parfait:

Layer the chia seed pudding, granola and pineapple in a jar or a bowl. Enjoy!

Video

Notes

I use full fat canned coconut milk when making this recipe. You can also use low fat if you prefer. Also, I combine coconut milk with regular vegan milk to cut down on the total amount of fat, but you can use only canned coconut milk (if doing so, you might need to add extra liquid as the canned coconut milk is thicker than regular vegan milk, adjust the texture after storing in the fridge).
Canned coconut milk will typically separate into a solid and watery layer inside the can. Before adding the coconut milk to the chia seeds, make sure to combine the solid vs liquid together. I usually use my blender to do so.
Store the extra granola in an airtight container at room temperature for up to 5 days.
Store the extra coconut chia seeds pudding in an airtight container in the fridge for up to 5 days.
Build the chia seeds parfait right before eating, as the granola could get soggy by absorbing the moisture from the pudding.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition