Chia parfait with mango and crumble topping

Chia parfait with mango and crumble topping

Total: 4 hr 30 Min. | Active: 30 Min.
Nutritional value / people: 436 kcal
, Fat: 30 g
, Carbohydrate: 33 g
, Protein: 4 g


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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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

1 mango, diced
2 tbsp dried cranberries, roughly chopped
½ tbsp lemon juice
1 tbsp liquid honey


30 g white flour
3 tbsp coconut flakes
20 g sugar
1 pinch salt
30 g butter, cold, cut into pieces
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For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film

How it's done

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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.


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.

Good to know
Prepare: Prepare the chia parfait approx. 2 days in advance. Transfer to the fridge for approx. 30 mins. prior to serving.


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