Dairy-Free Tropical Fruit Granola Parfaits
Enjoy this harmoniously sweet combination of creamy, crunchy and fruity as an “anytime” treat, thanks to the whole-some ingredient list, quick preparations and make-ahead possibilities.
Makes: 3 servings
Free of: gluten and all top allergens
- 1 1/2 cups light canned coconut milk
- 1/4- 1/3 cup chia seeds, preferably white (for color)
- 3 tbsp honey or agave nectar
- 1/2 tsp vanilla extract
- 1/2 tsp coconut extract (or more vanilla extract)
- 4 drops pure liquid stevia (optional to heighten flavor)
5-Minute Stovetop Granola
- 2 tbsp honey or agave nectar
- 2 tsp coconut oil
- 1/4 tsp vanilla or coconut extract (can omit if using freeze-dried pineapple)
- Generous pinch salt
- 1/2 cup certified gluten-free rolled oats
- 1/2 cup coconut flakes
- 2 tbsp freeze-dried pineapple, powdered in spice grinder (optional)
- 1 cup small (1/2-inch) pineapple chunks
- 1 cup small (1/2-inch) mango chunks
- 1 cup small (1/2-inch) papaya chunks
Instant Chia Pudding Option: Puree the chia pudding ingredients and place in the refrigerator while making the granola and cutting the fruit. Ground chia will thicken it enough in just 10-15 minutes.
Coconut-Free Option: Substitute your favorite safe milk beverage for the light coconut milk and use all vanilla extract in the chia pudding. For the granola, omit coconut and increase oats to 1 cup. Use vanilla extract or freeze-dried pineapple instead of coconut extract, and use your favorite neutral-tasting cooking oil in place of coconut oil.
- To make the chia pudding, place the coconut milk, place the coconut milk, chia seeds (use 1/3 cup for thickest results), honey or agave, extracts and stevia (if using) in a medium bowl. Stir 1 minute, or until well combined and beginning to thicken. Cover and chill in refrigerator for 2 hours or overnight (will keep for 2-3 days).
- To make the granola, warm honey or agave, oil, extract (if using) and salt in a large skillet over medium heat. Add oats and coconut and cook while stirring frequently 3-4 minutes, or until lightly golden.
- Remove from heat and thoroughly stir in powdered pineapple (if using). Spread granola on a silicone baking mat or parchment paper. Let cool 10 minutes, to crisp up.
- To build the parfaits, place fruit chunks in a medium bowl and gently stir to combine. Divide half of the chia pudding between 3 parfait glasses or small bowls with high sides. Use half of the mixed fruit to create a second layer. Sprinkle with half of the granola. Repeat layers to use up the pudding, fruit and granola. Serve with long spoons.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes