Tropical Matcha Parfait | Perfect Breakfast Pudding
Servings Prep Time
2people 10minutes
Cook Time Passive Time
5minutes 1 hour
Servings Prep Time
2people 10minutes
Cook Time Passive Time
5minutes 1 hour
Ingredients
Matcha Chia Seed Pudding
Lavender Almond Pudding
Tropical Fruit Medley
Instructions
Matcha Chia Seed Pudding
  1. For the chia seed pudding place all ingredients in a bowl and whisk for 1 minute. Cover and refrigerate 1 hour mixing once around the half hour mark.
Lavender Almond Cream
  1. Steep lavender in 1/2 cup warm almond milk for 10 minutes. Strain out lavender (or leave in if you like the texture).
  2. Add gluten free cornstarch and sugar to 1/2 cup cold almond milk whisk until cornstarch is dissolved then stir into warm lavender milk.
  3. Cook on medium low, stirring constantly, for 3-5 minutes or until thick and creamy. Refrigerate about 1 hour or until cool.
Putting it all Together!
  1. Cut up mango and papaya into small chunks (I like to add a squeeze of lemon to my papaya but it’s not necessary). Feel free to add in any other fruit you like. Mix together!
  2. In a parfait glass layer fruit, matcha chia pudding and lavender almond cream. Keep layering until glass is full. Decorate the top as desired.
  3. If you like things on the sweeter side drizzle top with a bit of honey.
Recipe Notes

Light on sugar, this makes a perfect breakfast.  If making the night before I suggest layering right before serving because the acids in the fruit will break down the almond milk pudding.

I have been known to top this with granola for a satisfying crunch!

Check out my review of Dream Matcha Tea

Gluten Free Matcha Chia Seed Parfait