Chia parfait with mango and crumble topping

Total time: 4hr 30m
Preparation Time: 30m

For 6 people


Florian (FOOBY Team)

Nutritional Information

Contains 436 Kcal, 4g Protein, 33g Carbohydrates, 30g Fat


  • 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 mangoes, 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
  • Utensils
  • For a cake tin approx. 20 cm diameter, brushed with a little oil and lined with cling film

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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.
  • 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.
  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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