Kiwi Chia Pudding
This kiwi chia pudding combines creamy textures with tangy kiwi layers, creating an easy, healthy chia pudding with kiwi that's dairy-free, vegan, and perfect for a quick breakfast or snack.
Ingredients
- ΒΌ cup chia seeds
- 1 cup unsweetened almond or coconut milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla bean paste from a pod or vanilla extract
- 3 Mighties kiwi, peeled
- 1 additional kiwi, peeled and sliced
- Fresh blueberries
- Fresh blackberries
- Toasted coconut flakes
Instructions
- In a glass container or jar, whisk together the chia seeds, almond (or coconut) milk, maple syrup, and vanilla. Let this mixture set in the fridge for at least an hour, or ideally overnight, until thickened.
- Remove the mixture from the fridge and stir well to ensure the chia seeds are evenly distributed. The pudding should have a gel-like, creamy consistency. Taste, and if desired, add more maple syrup for sweetness.
- In a blender, puree 3 peeled kiwis until smooth. If the puree is too thin, strain it through a fine mesh sieve to remove excess liquid.
- Start assembling your parfaits in two glasses. Add a layer of chia pudding, followed by a layer of kiwi puree, and top with another layer of chia pudding.
- Finish the parfait with sliced kiwi, fresh blueberries, blackberries, and a sprinkle of toasted coconut flakes.
Notes
For best results, use ripe kiwis, stir the chia pudding after 15 minutes of chilling, and store leftovers for up to three days in the fridge. Keep toppings fresh and separate.