To reward myself after a doctor's appointment, I dipped into an upper east side juice bar where I found the breakfast of my dreams: a parfait layered with chia seeds, berries, granola and coconut cream. I bought it without hesitation. The overall bill was a little high, but I thought it was the fresh juice. It was the parfait. $10. Gulp.
So I have tried to reproduce this elixir myself, and it was yummy. It would be better if I could wait for it to set in the fridge - but I can't.
Chia Berry Pudding Coconut Cream Parfait
This recipe is composed of three layers: chia-berry pudding, a quick stove-top granola, coconut cream.
First layer - pudding:
2 Tablespoons Chia seeds
1 cup frozen mixed berries
Splash of water
In a small saucepan on medium heat, add berries and water until berries soften. Turn off heat, stir in chia seeds and set aside.
Second layer - granola
1/2 cup nuts and seeds of your choice, chopped roughly (I had pumpkin seeds and cashews on hand - but I love it with pecans)
1/2 cup shredded coconut unsweetened
1/2 cup dried fruit of your choice, chopped roughly (dried cherries, dates, etc.)
In a small pan, preferably cast iron, on medium heat, toast nuts and seeds. Stir often and keep close to the stove to prevent burning - maybe 2 minutes depending on how hot your burner gets. You should be able to smell the toasting. Remove to a medium bowl and set aside.
|This is ready to burn.|
Third layer - coconut cream
3-4 tablespoons classic coconut milk
juice from 1/2 lemon
sweetener of your choice (optional)
In a medium bowl, whisk coconut cream with lemon and sweetener until smooth.
Scoop 1/4 cup chia pudding into a medium glass. Top with granola. Pour coconut cream on top. Let it set in the refrigerator for 1 hour.