Blissful Tropical Parfaits
The perfect dessert for summer!
Ingredients
Mango Cream
- 3/4 cup cashews , soaked and drained
- 10 medjool dates , pitted and soaked
- 1/2 cup diced ripe mango
- 3 tbsp softened coconut cream or coconut butter
- 3-4 tbsp date soaking liquid
- 1 tsp vanilla extract or 1/2 vanilla bean, scraped
- 2 tsp fresh squeezed orange juice
- Optional: 1 tsp maca powder
Chia Pudding
- Liquid from 2 cans chilled coconut milk (use the solid part for the whipped cream below)
- Remaining date soaking liquid from mango cream
- Pinch sea salt
- 1/4 cup chia seeds
Streusel
- 4 Medjool dates , pitted
- 1/2 c pecans
- 1/2 cup macadamias, or cashews
- Pinch of cinnamon
Instructions
- Mango Cream:
- Blend everything in a high speed blender until smooth.
- Chia Pudding:
- Without washing the blender, blend everything but the chia seeds. Add the chia seeds to a large bowl and whisk in milk. Chill for at least 30 minutes.
- Streusel:
- Pulse the nuts and cinnamon a few times in a few processor. Add dates and process for 10 seconds or until crumbly.
Recipe Notes
For Serving:
Coconut Whipped Cream
Whip the solid cream from 2 cans chilled coconut milk until light and fluffy. Add 1 tbsp maple syrup and whip for a few more seconds.
Diced mango and pineapple
Banana slices
Coconut flakes and/or chopped macadamias
Assembly:
Spoon 1/2 c chia pudding into glasses or jars. Top with 2 tbsp mango cream, 1/2 tbsp streusel, and fruit.
Continue to layer until glass is full. Top with coconut whipped cream, streusel/nuts, and more fruit.
Refrigerate until chilled. Enjoy for breakfast, dessert, or an indulgent snack.