Coconut Lime Chia Pudding Parfaits Recipe with Coconut Whip

This deliciously messy layered recipe for Coconut Lime Chia Pudding Parfaits was submitted by Arlene Erlbach as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).

The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for Coconut Lime Chia Pudding Parfaits uses CocoWhip and Coconut Milk Beverage from So Delicious Dairy Free.

These snack- or dessert-worthy coconut crunch cups offer tempting and complimentary layers of sweet toasted coconut (tons of it – for coconut lovers only!), chia pudding, and lime cream.

They’re a perfect afternoon pick-me-up when you’re craving something sweet or a wonderful reward for after school. You can even pile these coconut crunch cups a little shorter, seal with a lid, and send them in a lunchbox for a midday treat!

Special Diet Notes: Coconut Lime Chia Pudding Parfaits

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally vegan / plant-based, and vegetarian.

Coconut Lime Chia Pudding Parfaits

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

Author: Arlene Erlbach

Recipe type: Dessert

Cuisine: American

Serves: 4 servings

Ingredients

½ cup So Delicious Dairy Free Vanilla Coconut Milk Beverage
2½ tablespoons chia seeds
6 tablespoons honey (or agave nectar for vegan), divided
3 tablespoons fresh lime juice, divided
3 tablespoons fresh lime zest, divided
1½ cups shredded or flaked unsweetened coconut, divided
2 cups So Delicious Dairy Free Original Coco Whip, divided

Instructions

Place the milk beverage, chia seeds, 2 tablespoons of honey, 1½ tablespoons of lime juice and 1½ tablespoons of lime zest in a small bowl, and stir thoroughly to combine. Cover and chill in the refrigerator for 3 to 4 hours.
Place the shredded coconut in a skillet over medium heat. Saute for 4 to 5 minutes, until golden brown but not burnt. Place in a container, cover and refrigerate until cool.
To make the chia layer, stir ¼ cup of the CocoWhip into the chilled and jelled chia mixture.
To make the coconut crunch layer, set aside ¼ cup of the toasted coconut for garnish. In a small bowl, stir the remaining toasted coconut with 2 tablespoons of honey and ½ cup of CocoWhip.
To make the lime cream layer, stir the remaining 1¼ cups CocoWhip with the remaining 2 tablespoons of honey, 1½ tablespoons of lime juice and 1½ tablespoons of lime zest until well combined.
To assemble, place 1½ tablespoons of coconut crunch mixture in each of four ½ cup dessert jars or dessert glasses. Top with all of the chia mixture, followed by ½ of the lime cream mixture, then the remaining coconut crunch mixture, and finally the rest of the lime cream mixture. Sprinkle each serving with the reserved toasted coconut.
Enjoy immediately or cover and chill until ready to devour.