Blissful Tropical Parfaits

Prep Time 20 min Serves 4     adjust servings

The perfect dessert for summer!


    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


    • 4 Medjool dates , pitted
    • 1/2 c pecans
    • 1/2 cup macadamias, or cashews
    • Pinch of cinnamon


    1. Mango Cream:
    2. Blend everything in a high speed blender until smooth.
    3. Chia Pudding:
    4. 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.
    5. Streusel:
    6. 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


    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.

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