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Tropical Turmeric Chia Parfait

Gluten free, dairy-free, vegan

A bright and cheerful breakfast or snack! This tropical delight is anti-inflammatory and packed with healthy fats, vitamins and colourful flavours.

Serves: 2-3

Ingredients:

For the chia pudding:

  • 3 tbsp chia seeds

  • 3 tbsp gluten-free rolled oats

  • 2 tbsp of unsweetened shredded coconut, plus extra for garnish

  • 2 tbsp vanilla protein powder (I use Vega Protein & Greens)

  • ½ tsp ground turmeric

  • ½ tsp cinnamon

  • 1 tsp ground ginger

  • 1 cup chopped pineapple (fresh or frozen)

  • ½ cup full fat coconut milk

  • ½ cup water

  • 1/3 cup unsweetened coconut yogurt (Greek Yogurt will also work)

  • optional: 1 tbsp of honey or maple syrup (vegan)

For the layers:

  • 1 cup of tropical fruit (if possible, aim for local and seasonal fruits) e.g. kiwi, raspberries, blackberries, mango etc.

  • 1 cup unsweetened coconut yogurt

  • shredded coconut for garnish

Directions:

  1. In a medium bowl, combine chia seeds, oats, shredded coconut, protein powder, turmeric, cinnamon and ginger.

  2. Using a blender, blend pineapple, coconut milk and water. Add this mixture to dry ingredients along with the coconut yogurt and maple syrup/honey if using. Mix until fully combined.

  3. Cover and place in the fridge overnight or minimum 4 hours. Once the chia pudding has sat overnight, use small glass jars or cups for layering. Start with a layer of pudding, followed by the coconut yogurt and then the fruit. Repeat the layers again, ending with the fruit. Top with a sprinkle of shredded coconut.

Tips:

  • Regular oats are fine if you’re not gluten-free/celiac

  • I like to use full fat coconut milk but regular unsweetened coconut milk from a carton or unsweetened almond milk could also work.

  • Skip the yogurt and just eat as a pudding with fruit!

  • If you don’t want to add the protein you could try adding an extra 1-2 Tbsp of oats or hemp hearts plus 1 tsp of vanilla extra.