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Coconut chia pudding with mango and pineapple salsa blog_horiz

Coconut Chia Breakfast Parfait with Pineapple-Mango ‘Salsa’

Creamy, lightly sweetened and full of flavour and texture, this is an easy breakfast to love. One of my favourite things is that it is fully make-ahead: make one or more the night before, and you have breakfast or a post-workout snack to grab & go! You can easily half this recipe.
Prep Time 15 minutes
Total Time 15 minutes
Author Ashleigh Grange


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)


  1. 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.

  2. 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.

  3. 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.

Recipe Notes

**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!