I L-O-V-E to experiment with Butterfly Pea Flower Tea! The color of this blue tea is spectacular! I learned first about this tea from my Australian friend Kadence; she infected me with that blue virus 🙃. And I brought that parfait to one of her parties, that she hosted on Instagram. The theme of the party was “unicorn” (surprise, surprise). And no, of course for this recipe no unicorns were harmed! The pink color is from beet powder. Beautiful, isn’t it? For once I have to praise myself – I have totally outdone myself, didn’t I?
Below is a picture of dried butterfly pea flowers. I always buy teabags, where the petals are already ground. This magic tea turns color from blue to pink when you add lemon. If you want to know how that looks like, skip to the end of this post and watch the video I found on YouTube.
This recipe called for blue edible flowers. We grow forget-me-nots in our garden, so this was easy. But I found another blue blossom – a blue and white striped primula, also called zebra primula. I love this flower! It’s gorgeous! I planted a few of them right after I found them in the garden center. I just hope they adjust to our garden soil and will settle for once and for all.
I decorated my unicorn chia parfait jars and my shooting set with rose petals, which are OF COURSE edible. Actually, I prefer fresh rose buds over dried ones; they taste so much better. During summer I like to add borage flowers, which are very tasty too.
For a basic chia pudding recipe just read my article about Breakfast Basics – Chia Pudding. Have you ever tried Butterfly Pea Flowers? Let me know in the comments below. I’s like to hear from you 😘😘.
Unicorn Chia Parfait
Layered Parfait with blue chia pudding and plant-based beet jogurt. Decorated with pomegranate jewels and edible flowers. Gluten-free, sugar-free and vegan.
- 1.25 cup rice milk
- 2 bags Butterfly Tea Flower Tea
- 4 tbsp white chia seeds
- 1.5 cups soy jogurt
- 1 tsp beet powder
- 2.5 tbsp erythritol
- 4 tbsp pomegranate jewels
- edible flowers (optional)
Bring rice milk to the boil and add butterfly pea flower tea. Leave to stand for 10 minutes.
Remove tea bags, squeezing them slightly.
Allow the tea to cool and add chia seeds and 1 tbsp erythritol. Mix vigorously for 60 seconds. Allow to rest for at least 2 hours, stirring once in a while.
Divide chia pudding into halves and mix one part with one 1.5 tbsp soy jogurt and the other part with 3 tbsp soy jogurt.
Mix remaining soy jogurt with beet powder and 1.5 tbsp erythritol.
Layer chia puddings and beet jogurt in a jar and top with pomegranate jewels and edible flowers.
Substitute soy yogurt with coconut yogurt if you want to omit soy.
Butterfly Pea Flowers grow in Indonesia and Malaysia; you probably won’t ever see them unless you live in one of these countries. Thank YouTube, we are able to get an idea how this flower looks like. Watch this video by Ang Chee Seng until the end to see how the tea changes colors.