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Breakfast recipe · from the recipe book

Peach Mango Chia Pudding Parfait

Creamy coconut-soy chia pudding layered with a bright, juicy peach-mango-lime compote, finished with fresh mint for a cool, silky spoonful.

Peach Mango Chia Pudding Parfait

Ingredients

  • 2½ cups (590 ml)600 gSoy milk, original
  • ½ cup120 gCoconut milk, cannedstirred well
  • 3 oz80 gChia seeds
  • 1½ tbsp30 gMaple syrup
  • 1¼ tsp5 gVanilla extract
  • 3 medium450 gPeachesdiced
  • 1½ cups diced250 gMangodiced
  • ½ lime, juiced20 gLime juice
  • ½ tsp1 gGround ginger
  • 2⅛ tsp chopped4 gFresh mintthinly sliced

Steps

  1. Make the chia pudding first: in a bowl, whisk the soy milk, coconut milk, maple syrup and vanilla until smooth.
  2. Whisk in the chia seeds, rest 10 minutes, then whisk again to break up any clumps.
  3. Cover and chill the chia pudding at least 4 hours or overnight, until thick and spoonable.
  4. When the pudding is set, make the fruit layer: toss the peach and mango with the lime juice and ground ginger, and let stand 5 minutes to get juicy.
  5. Stir the chia pudding. Spoon half of the chia pudding into 4 glasses, dividing it evenly.
  6. Top with half of the peach-mango mixture, divided among the glasses.
  7. Add the remaining half of the chia pudding, then the remaining half of the peach-mango mixture.
  8. Scatter the mint over the tops and serve cold.

Contains: Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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