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Chia parfait with mango and crumble topping
30 m active | 4 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 436
  • Fat about 30g
  • Carbohydrates about 33g
  • Protein about 4g
This is needed
This is needed for 6 people
Chia parfait
  • 5 dl coconut milk
  • 3 tbsp chia seeds
  • 1 vanilla pod, halved lengthways, use only the scraped-out seeds
  • 4 tbsp liquid honey
  • 60 g coconut flakes, toasted
Mango compote
  • 2 tbsp dried cranberries, roughly chopped
  • 1 mango, diced
  • 1 tbsp liquid honey
  • 0.5 tbsp lemon juice
Crumble
  • 30 g white flour
  • 3 tbsp coconut flakes
  • 20 g sugar
  • 1 pinch salt
  • 30 g butter, cold, cut into pieces
Tools
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film
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And that's how it's done
And that's how it's done
Chia parfait
Combine the coconut milk, chia seeds and vanilla seeds and mix well, cover and leave to absorb for approx. 30 mins. Stir in the honey and coconut flakes, transfer the mixture to the prepared tin, cover and freeze for approx. 4 hrs.
Mango compote
Mix the mango, cranberries, lemon juice and honey, cover and leave to steep for approx. 30 mins.
Crumble
Mix the flour, coconut flakes, sugar and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Cook the crumble in a non-stick frying pan for approx. 6 mins. over a medium heat, turning constantly, until the mixture is crispy. Leave the crumble to cool on a sheet of baking paper.
To serve,
turn the chia parfait onto a board, remove the cling film and cut the parfait into pieces. Serve with the mango compote and crumble.