I wanted to create an Ombré Chia Pudding Parfait for a very long time, just couldn’t decide which colors to choose. Usually, I get inspired by the flowers in our garden. Right now, in the middle of spring, pastel shade took over – tulips, pansies, and different varieties of primroses. So I knew I wanted to create a parfait in a soft green and a soft pink and a soft orange. Wanna know how I managed to get these colors? Have a glimpse into my magic kit!!
If you don’t want to create different layers, just pour everything into a bowl and mix slightly. It looks beautiful as well, especially when decorated with edible flowers like these purple daisies and forget-me-nots. The delicate yellow-pinkish flower is a Primula auricula, not classified as edible but beautiful for decorating and not toxic anyway.
Do you see these wonderful tulips? They had the same color like my parfait, and I couldn’t help myself to pick them. Tulips are edible, and in contrast to many other edible flowers, they taste delicious – crunchy and slightly sweet. They are perfect for salads. But sometimes I just sneak into the garden and nibble on a few tulip petals (my neighbors probably think I am totally insane 🙈). If you want to know more about how to pick and handle flowers, please read my article about edible flowers.
Did I mention my magic kit? There are superfood powders in there that help to create these lovely colors. For this recipe, I used wheatgrass and beet powder. Scroll down to the end of this post to see a video tutorial on how to make chia pudding.
Ombre Chia Pudding Parfait
The most beautiful Ombre Chia Pudding in pastel colors. Glutenfree, vegan and kids-friendly.
- 3 tbsp chia seeds
- 200 ml oat milk
- 4 tbsp coconut milk
- ½ tsp wheat grass
- ¼ tsp beet powder
- 2 tbsp erythritol
- 6 tbsp coconut yogurt (unsweetened)
- 3 tbsp mango puree (unsweetened)
- 2 tbsp rasperries (fresh or frozen)
- edible flowers
Combine chia seeds and oat milk in a mixing bowl and mix vigorously. Sweeten with 1 tbsp erytritol.
Allow to rest for at least 4 hour, stirring once in a while. Alternatively put into the fridge overnight. Add more plant-based milk, if it's too thick.
In a small cup or jar, mix wheat grass with 2 tbsp coconut milk.
In another cup or jar, mix beet powder with 2 tbsp coconut milk.
Halve your chiapudding and add either wheat grass or beet mixture. Stir well.
Mix coconut yoghurt with mango puree and sweeten with 1 tbsp erythritol.
Layer both chiapuddings and mango jogurt in a jar or bowl or just mix it.
Decorate with raspberries, fresh fruits or mango puree and edible flowers.
You may substitute erythritol with a sweetener of choice, but the recipe won't be sugar-free anymore.
Are you looking for a basic chia pudding recipe? Just head over to my article about Breakfast Basics – Chia Pudding. If you want to get an idea of how chia pudding is supposed to look like, please watch the tutorial below.
I tried to find a short and simple tutorial on how to prepare Chia Pudding, and I found this video by Downshiftology on YouTube.
By the way, I would love to hear from you 😘😘.