Sunshine Chia parfait - Places & Spaces
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Sunshine Chia parfait

Wait, before you scroll down, click here and turn up your volume. We need a song that goes with this recipe. Because there is some sunshine in this title.

So, now that is set up. Let’s take a quick look at this sunny breakfast. I love this combination because it reminds me of my favorite holiday’s that took place in Thailand a few years ago. The first time I was there, I didn’t seem to like coconut that much. Although slowly, very slowly, it won my heart over. Every time I smell the scent of coconut (or use for cooking), it brings me back to that memory of sand between my toes (and between what not), the smell of sunscreen, the warmth of the sun and that fuzzy night of having a bucket full of soda with that Thai-rum. Ahem.

Sunshine_dub_1

You can’t go wrong with this mango, coconut combination. It will take you on a small trip to that island while it is raining cats and dogs outside. I like to make this beforehand in a jar so when I am in a rush, I can grab it and have breakfast on the go. Or lunch. If you forget about it, no biggie, you can keep it up till max 3 days in the fridge. I see only win-win situations here ;).

Sunshine_dub_3

1. Don’t you like mango? Replace it with some pineapple. We want to keep the tropical thing going on.
2. Not fond of any kind of (plant) milk? Try to replace it with some fruit juice or even with some mashed fresh fruits.
3. Some topping ideas: coconut flakes, roasted nuts, nut butter, fresh fruit, fresh mint leaves, crunchy bucknola bits.

Sunshine Chia Parfait
makes 1 big serving or 2 small servings

1/2 cup coconut milk
1/2 cup mango (mashed)
1/4 cup water
4 tbs chia seeds

Berry compote
1 1/2 frozen berries
1/2 tbsp date syrup (or agave)
1/4 cup water

Mash the mango with a fork. In a jar, add the coconut milk, water and chia seeds and mix. Set aside till the little seeds doubled in size or leave it overnight in the fridge. In the meantime make the berry compote.

In a little saucepan, add frozen (or fresh) berries, date syrup and water. Cook them on low heat till you have a jam-like consistency. When done, let it cool down a little bit and layer on top of your parfait. Top off with some coconut flakes.

Enjoy!

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