This Pina Colada Parfait with chia seed coconut milk ‘yogurt’ is rich and creamy from the coconut milk, tangy and sweet from the pineapple with the occasional crunch from the granola. Plus it’s vegan, gluten free, has a paleo option and is super easy to put together.
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It’s been so long since I wrote a recipe post that I’ve kind of forgotten what I’m doing. I mean, apart from recipe roundups, I haven’t posted a recipe on the blog since this Ginger-Spiced Carrot Bread last month. Luckily, this Pina Colada Parfait pretty much speaks for itself, so I don’t have to do a lot of thinking.
I have to admit, that Pina Coladas used to be my least favourite drink. I haven’t always been a fan of pineapple so, although I loved coconut, the drink didn’t really do much for me. Thankfully, I got over that anti-pineapple phase and can now enjoy the awesomeness that is a Pina Colada without complaint.
Weirdly enough, pineapple isn’t the only thing in this recipe that I used to hate but now enjoy. The other? Chia seeds. The first time I had chia seeds was in vanilla chia seed pudding and initially I was a fan. But by the second serving I was so over it. Recently though, I started throwing chia seeds in my with many bowls of breakfast oatmeal to thicken them up a bit and I found that I actually liked the results.
Apart from chia seeds getting stuck in my teeth and being the most annoying thing to get out, they aren’t as bad as I remembered. I think that my issue was more with the consistency of the chia seed pudding than the chia seeds themselves. Milk and chia seeds combined results in this weird soupy, seedy thing that I struggle to get down once I start thinking about the texture.
But, for the purposes of this Pina Colada Parfait, I used a can of full fat coconut milk, which is already a lot thicker than milk or other milk substitutes. A parfait wouldn’t be a parfait without yogurt, so my goal was to achieve that same thickness, without any of the dairy. I whisked together the coconut milk, some sweetener and the chia seeds, popped it in the fridge and in the morning, I had my rich and creamy ‘yogurt’, with none of the weird soupiness of regular chia seed pudding.
From there, assembling these Pina Colada Parfaits was pretty simple. I whipped up a batch of Coconut Almond Granola, chopped some fresh pineapple and got to layering. The result was rich and creamy from the coconut milk ‘yogurt’, tangy and sweet from the pineapple, with a weirdly satisfying crunch from the granola. Definitely a great way to start any morning or end any meal.
- 1 can full fat coconut milk
- 2½ tbsp chia seeds
- 2 tbsp liquid sweetener of choice
- ½ - 1 cup pineapple chunks
- ½ cup granola (I used my Coconut Almond Granola)**
- unsweetened shredded coconut for topping
- Whisk together coconut milk, chia seeds and sweetener in a bowl, until none of the lumps from the coconut milk remain
- Cover and refrigerate overnight or for at least 3 hours until it sets
- Prepare granola if making your own
- Once the coconut milk 'yogurt' is set, layer the yogurt, pineapple and granola into a glass, starting with the yogurt.
- Top with more pineapple and shredded coconut and enjoy immediately or refrigerate for later
What about you?
Are you a fan of chia seed pudding? Do you like pineapple? What about Pina Coladas?
Share in the comments below!
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