for 6 person

Chia parfait

5 dl	coconut milk
3 tbsp	chia seeds
1	vanilla pod, cut lenghtwise, seeds scratched out
4 tbsp	liquid honey
60 g	coconut flakes, roasted

Mango compote

1	mango, cut into cubes
2 tbsp	dried cranberries, coarsely chopped
½ tbsp	lemon juice
1 tbsp	liquid honey

Crumble

30 g	white flour
3 tbsp	coconut flakes
20 g	sugar
1 pinch	salt
30 g	butter, cold, cut into pieces

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.

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