Peach and Coconut Cream Parfait
This is the recipe for our Summer Nourished mama breakfast. It’s so creamy, sweet and a cold treat for warm mornings. I love how you can prepare in advance for the entire week to enjoy any time of day.
Peach and Coconut Cream Parfait, serves 1-2
Chia Pudding Ingredients
½ cup of soy milk
1/2 cup of coconut yogurt (I prefer CocoJune)
2 tablespoons of chia seeds
1 teaspoon maple syrup
Mix all of the ingredients in a bowl and whisk until fully incorporated. Leave on the counter for 30 minutes while the mixture begins to set, and then whisk again. This helps ensure the chia doesn’t clump while chilling. Refrigerate for at least one hour.
Peach Puree:
1 cup organic peeled and cubed peaches (can be frozen)
3 tablespoons of water
¼ teaspoon of vanilla
Pinch of pink salt
Optional: 1 teaspoon of maple syrup
Method:
Warm a sauce pot to medium heat. Once heated, add the peaches and water and cook until soft and jammy, roughly 15 minutes. Maserate the peaches with the back of a wooden spoon to create a creamy texture while cooking. Once you’ve reached the consistency you like, turn off the heat and add vanilla and salt. If your peaches were not very sweet or ripe, add a teaspoon of maple syrup.
Toasted Coconut:
Preheat your oven to 325. Arrange the coconut on a baking sheet and bake for 10-15 minutes until crisp and golden.
Arrange your parfait. Add a layer of peach puree to the bottom of a small jar or bowl, then add the chia. Create as many layers as you’d like and top with more peaches and toasted coconut.
