All, Breakfast/Brunch, Recipes
Coconut Cream Pie Chia Pudding Parfaits
The hero of this delicious, no-cook dessert–chia seeds–is so nutritionally dense, you can even enjoy it for breakfast.
From the vegan speculoos cookies to the coconut and chia custard layer, coconut cream pie has never been more delicious–or nutritious.
How to Make It
Ingredients
Chia Pudding
- 1 cup canned light coconut milk
- 3 tbsp white or black chia seeds
- 4 tsp coconut sugar
- 1 tsp coconut extract
- ½ tsp vanilla extract (optional)
Coconut Whipped Cream
- 1 can (14 fl oz / 400 mL) coconut cream, refrigerated overnight
- 2 tbsp icing sugar
- 1 tsp coconut extract
- Pinch fine sea salt
Assembly
- 4 to 6 speculaas cookies, such as Biscoff, crumbled
- ½ cup toasted coconut flakes
Instructions
- For the chia pudding, combine coconut milk with chia seeds, sugar, and coconut and vanilla extracts in a medium bowl. Whisk until seeds are completely covered with liquid. Cover and refrigerate, stirring occasionally, until seeds absorb all liquid and mixture is a pudding-like texture, about 6 hours or preferably overnight (refrigerate coconut cream at the same time if refrigerating chia overnight).
- For the coconut whipped cream, carefully scoop thick coconut cream out of can into a medium bowl, leaving any liquid in the can and saving for another use. You will have about 1 cup cream. Whisk in icing sugar, 1 tsp coconut extract, and salt. Whisk until light and fluffy, about 1 minute.
- Just before serving, assemble parfaits by scooping a heaping 2 tbsp chia pudding into eight 4 oz glasses. Top with 2 tbsp whipped cream. Sprinkle toasted coconut flakes and cookie crumbles overtop.
How to Store It
Refrigerating the coconut cream will allow the cream to separate from any liquid in the can, and rise to the surface. Do not shake can before opening.
How to enjoy it
Some sugar producers use bone char to whiten their sugar, rendering them unsuitable for vegans. Look for an icing sugar brand that doesn’t use this method.
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