Make every morning special with a Tropical Parfait made from SUPER ELIXIR, coconut and vanilla chia pudding, pineapple and spinach smoothie, dairy-free yoghurt and fresh coco whip.
“I love to make breakfast a special occasion and parfaits are one of my favourite things to eat.This recipe is a new favourite of mine with its layers of SUPER ELIXIR Greens, spinach and pineapple smoothie, coconut chia pudding, dairy-free yoghurt and sugar-free coconut whip. Both filling and easily digestible make it more satisfying than a smoothie, and a quick and easy way to get a good dose of fibre and nutrients at the start of the day.” Harriet from Bo’s Kitchen.
1 cup coconut milk
1 teaspoon vanilla
1 teaspoon maple syrup (optional)
¼ cup chia seeds
2 teaspoons SUPER ELIXIR Greens
1 ½ cups fresh spinach
1 cup frozen pineapple chunks
½ cup dairy-free yoghurt
½ teaspoons beet powder
½ cup chilled coconut cream (solid from tin of coconut milk)
Rose petals and puffed quinoa for garnish
Prepare chia pudding by adding coconut milk, vanilla, maple syrup and chia seeds to a blender. Blend for 30 seconds until evenly combined. Add to a jar and set aside*.
In the same blender, add all smoothie ingredients and process until smooth and creamy. Set aside in the freezer while you make the topping.
Mix yoghurt with beet powder and fill a piping bag with chilled coconut cream.
Stir chia pudding to make sure it's thick and creamy. Layer up jars with chia pudding, green smoothie and yoghurt. Pipe over coconut cream and sprinkle with rose petals and puffed quinoa. Best served right away but keeps well for a day in the fridge.
*To save time, prepare chia pudding the night before. You can even double up the recipe to enjoy throughout the week.
*To make coconut cream find tins of coconut that don’t sound like they’re full of water. I always give them a little shake before buying to check. If you can’t find chill your tin overnight in the fridge and in the morning the cream should have risen to the top.