If you’ve ever been to my little foodie corner before, you may know that I kind of adore breakfast. And this new recipe for Coconut Chia Breakfast Parfait with Pineapple-Mango ‘Salsa’ adds a perfect taste of the tropics to your morning meal.
Breakfast might be my favourite meal of the day—and yet for many, it’s a meal that involves a lot of same old, same old, a meal that can be hard to plan for, and yes, to even sit down and make time for.
This breakfast consists of three parts:
- a simple coconut vanilla chia pudding base modelled off my classic chia pudding recipe with cherry-rhubarb compote;
- a snappy but satisfying fruit salsa made from frozen pineapple and mango; and,
- granola (ideally gluten-free, and you can opt for homemade or store-bought in a pinch). Assembling the parfaits is about as much work as this one takes!
Wondering why you should make this Coconut Chia Breakfast Parfait?
This recipe is for you if:
- You like sweet over savoury brekkies.
- Of these, you prefer lightly sweetened breakfasts. You could even make this completely sweetener-free by omitting the maple syrup in the coconut vanilla chia pudding base and the pineapple-mango salsa.
- You’re looking for a breakfast with a make-ahead option. This parfait is easy to make ahead. It makes a normal/large batch, so I ate it 4 mornings in a row… with no loss in flavour or texture! It was really nice to have it ready to grab and go. I didn’t have to think twice about what to eat for MY most important meal of my day.
- You’re looking for a brunch-friendly breakfast that presents well and looks “fancy”—but without a lot of extra work.
If any/all of those apply, put this on your meal plan for the week!
Coconut Chia Breakfast Parfait with Pineapple-Mango ‘Salsa’
For the Coconut Vanilla Chia Pudding:
- 3 1/4 cups full-fat, room temperature coconut milk (or 2 cans of coconut milk)
- 1 1/2 tsp vanilla extract
- 4 tsp maple syrup
- 1/2 cup chia seeds
For the Pineapple-Mango ‘Salsa’:
- 1 packed cup roughly chopped frozen pineapple thawed, and drained if needed
- 1 1/2 packed cups roughly chopped frozen mango thawed, and drained if needed
- Juice of 1/2 lime
- 1 tsp grated fresh lime zest
- 1 Tbsp maple syrup
- 1/8 tsp sea salt
For the granola:
- 2 cups gluten-free granola of your choice** (I use whatever granola I happen to have on hand)
For the coconut vanilla chia pudding: In a large bowl, whisk the coconut milk, vanilla and maple syrup together. Whisk in the chia seeds and let stand for at least 15-20 minutes or until the mixture has thickened significantly and the chia seeds have absorbed some of the liquid.
For the pineapple-mango salsa: Prepare and drain the thawed fruit if necessary. Mix the fruit with the lime juice, zest, maple syrup and sea salt. Set aside.
Stir the coconut vanilla chia pudding well before assembling. Then layer the chia pudding, fruit salsa and granola with one or more layers of each (based on your chosen serving container). Top the final layer with extra granola. Serve immediately or store in the fridge for later.
**I recommend a crispy or nut-based granola if you plan to make this ahead of time. Unless you don’t mind a slightly softer granola… in which case, you can use any kind you love!
Life is a plate… Eat up!