Creamy coconut and bright, juicy pomegranate seeds are the perfect partners in this winter white chia seed breakfast pudding. The coconut milk is thickened by chia seeds into a pudding like texture and layers of toasted coconut and crunchy burst of pomegranate seeds add the perfect contrast of textures and flavors. Easy enough to make and take to go for breakfasts during a busy work week but pretty enough for a winter brunch party. This pretty little parfait is so rich and delish it tastes like you’re having dessert for breakfast but it’s so good for you. Win win!
Prep Time: 5 minutes
Inactive Cook Time: 2 hours or can let sit overnight
- 1 14 oz can light coconut milk
- 4 tablespoons chia seeds
- 1/2 cup flaked coconut or roasted coconut chips (plus extra for adding to milk mixture if desired)
- 1/2 cup pomegranate seeds
- 1 tablespoon of agave syrup
- 1/2 teaspoon vanilla and/or coconut extract if desired
- 1/2 cup chopped roasted shelled pistachios or roasted coconut cashews (I like Trader Joe’s), optional
- 1/2 cup coconut milk yogurt, optional
*Optional: to make even more of a yogurt like texture add 1/2 cup coconut yogurt to the mixture.
Combine coconut milk, chia seeds, extracts, agave, and 1/4 cup extra shredded coconut if desired. (If using coconut yogurt add that in now as well.
Refrigerate in a container for at least a couple of hours until chia seeds have bloomed and thickened the mixture. (Overnight is great if you can prep the night before.)
Toast the rest of the coconut mixture and let cool. Remove coconut mixture from the fridge and add a couple spoonfuls to the bottom of a parfait glass. Sprinkle on some toasted coconut and pomegranate seeds and chopped roasted nuts if using. Repeat alternating layers of coconut pudding, pomegranate seeds and toasted coconut. Top parfait with more toasted coconut, pomegranate seeds and optional toasted pistachios or coconut cashews and serve.
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