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Vegan Pina Colada Chia Pudding Parfait (Non-Alcoholic)

This Non-Alcoholic, Vegan Pina Colada Chia Pudding Parfait is inspired by the popular tropical drink, now with a breakfast recipe twist!
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Prep Time 10 minutes
Refrigeration Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Puerto Rican
Servings 2 servings

Equipment

  • Small skillet

Ingredients
  

  • 5 tbsp black chia seeds
  • ½ cup full-fat, canned coconut milk
  • ½ cup almond milk
  • 1 tbsp pure maple syrup
  • ¼ tsp vanilla extract
  • ½ cup fresh pineapple chopped into small pieces
  • 2 tbsp shredded coconut unsweetened
  • vegan whipped cream optional

Instructions
 

  • In a medium-sized bowl, mix together all the ingredients except the last two (pineapple and coconut).
  • Refrigerate the bowl for 20 minutes, until the chia pudding thickens.
  • In the meantime, heat up a small skillet over low heat. Add in the coconut flakes.
  • Constantly stir until the coconut is lightly browned. This burns very quickly, so make sure to remove it from the heat as soon as it's lightly toasted. Set aside.
  • Once ready, remove the pudding from the fridge. In two small jars, evenly add half the pudding in each jar.
  • Top each jar with half of the pineapple, then with half of the coconut.
  • Finally, add vegan whipped cream on top, if desired. Add the cream on right before eating. Enjoy!

Notes