This chia parfait is so flexible because you can customise it with so many different toppings depending on what you have available. For the pumpkin purée, I recommend using organic, or making it yourself. You could even use puréed sweet potato.
for the pudding:
- 1 450 ml can of coconut milk (use almond milk to make it lower fat)
- 1 425 ml can organic pumpkin purée (or you could try making it yourself)
- ½ tsp cinnamon
- ½ tsp ground cloves
- ½ tsp ground ginger
- ½ tsp ground cardamom
- 2 tbsp maple syrup (use agave, rice or coconut syrup as an alternative)
- 2 tbsp chia seeds
- a sprinkle shredded, toasted coconut and banana chips (optional)
for the praline:
- 1 handful pecan nuts
- 1 tbsp agave syrup (or any other syrup)
- 1 tbsp olive oil or melted coconut oil
- 1 pinch pepper
Here’s how you make it
- Caramelise the pecans by sautéing in the olive oil and agave. Add a touch of pepper for spice. Be careful not to let them burn. Set these aside.
- Mix or blend all of the pudding ingredients except the chia seeds, coconut and banana chips. Be careful to add the milk gradually. The mixture should not be too thick or solid, but also not watery. Add extra coconut or almond milk if you think it needs it.
- Add the chia seeds and stir by hand to mix thoroughly. You don’t want to blend the seeds.
- Let the mixture sit for about 15 minutes. Stir again and let it sit for another 15 minutes. If it’s too solid, add some milk. If it’s too runny, add some chia seeds ½ a tablespoon at a time until it reaches the desired consistency.
- Serve the chia puddings in individual cups, bowls or ramekins. Top it off with coconut and banana chips and some of the caramelised pralines. You can also add your favourite granola or fresh banana or another dash of syrup.