Lemon Blueberry Chia Parfait Recipe
lemon chia seed pudding, blueberry compote, toasted coconut
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Ingredients
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Lemon Chia Seed Pudding
Blueberry Compote
Toasted Coconut & Assembly
Method
Lemon Chia Seed Pudding
- 1
Combine and whisk
In a medium bowl, whisk together 2 cups almond milk, 1 cup Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest and a pinch of salt until smooth and homogeneous.
- 2
Add chia seeds
Stir in 1 cup chia seeds, making sure they are evenly distributed. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
- 3
Blueberry Compote
- 4
Cook fruit
In a small saucepan over medium heat, combine 2 cups blueberries, 2 teaspoons sugar, 2 tablespoons water, 1 tablespoon lemon juice and 1 teaspoon lemon zest. Stir to combine.
- 5
Simmer and thicken
Bring to a gentle simmer, stirring occasionally. Cook 6–8 minutes until berries have softened and released juice. If you want a thicker compote, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir it into the simmering fruit; cook 1–2 more minutes until thickened. Remove from heat and let cool to room temperature (compote will thicken more as it cools).
- 6
Adjust sweetness
Taste and add a little more sugar or lemon juice if needed to balance sweetness and brightness. Cool completely before assembling parfaits.
Toasted Coconut & Assembly
- 7
- 8
Assemble parfaits
Divide the lemon chia pudding among 4 serving glasses (about 1/2 to 3/4 cup pudding per glass). Spoon a layer of blueberry compote (about 2–3 tablespoons) over the pudding. Add a thin layer of toasted coconut (about 1–2 tablespoons). Repeat layers if your glasses allow: another layer of pudding, compote and coconut. Reserve some compote, fresh blueberries and toasted coconut for garnish.
- 9
Garnish and serve
Top each parfait with a spoonful of reserved compote, a few fresh blueberries, a sprinkle of toasted coconut and a little lemon zest. Add mint leaves if desired. Serve immediately, or chill for up to 2 hours before serving. Leftovers keep covered in the refrigerator for up to 3 days (toast additional coconut just before serving to keep it crisp).