Yet another delicious and super healthy breakfast which I made last week was this mango coconut chia pudding parfait. Sounds fancy, no? And equally yummy too. The tropical summer fruit flavors and the high-protein chia seeds summed up together to make this filling breakfast. It’s just the beginning of summer and the temperature has already crossed 40 degrees C here. More and more fresh fruits and cooling beverages are what body demands in this intense hot weather. The make ahead food options requiring minimum effort seem to be the viable choice. That is when the thought of this kind of super easy breakfast played on my mind. I had a big stash of chia seeds left in my pantry and a can of unused coconut milk. So, I decided to start the lets-clean-up-the-pantry mission. Soaked the chia seeds in coconut milk and a dash of honey, layered with fresh mango pulp and topped with my homemade granola and voila! This layered breakfast parfait is easy to make and yet so stunning to look at. Totally fuss free, full of flavors, packed with nutrients and pleasing to eyes! I don’t think I need anything else if I get to dig in these pudding parfaits as the first thing in the morning!
- 400 ml coconut milk (fresh or canned)
- 3 tbsp honey
- 1/3 cup chia seeds
- pulp of one mango, pureed
- pulp of one mango, cubed
- 1 cup granola
- Place coconut milk, chia seeds and honey in a bowl. Mix well, cover and let chill in fridge overnight.
- Next morning, start with layering the pureed mango pulp into 4 small glasses, followed by soaked chia seeds. Top with cubed mango pulp and granola. Serve chilled.