Take a trip to paradise with this tropical fruit parfait, layered with fresh kiwi and mango, creamy coconut chia pudding, and crunchy, homemade honey ginger granola.
I’ve made homemade granola and chia pudding more in quarantine than I ever have in my life—and I’m not mad about it. Since we’re not able enjoy the beautiful summer weather as freely as we usually are, I’m bringing a little sunshine to your kitchen. This tropical fruit parfait is guaranteed to brighten your day and light up those tastebuds.JUMP TO RECIPE
I wanted to choose fruits that were colorful, in season, and reminiscent of the tropics. I went with chopped kiwi and mango and I added coconut throughout. The chia pudding is made with coconut milk and I put coconut flakes in the granola, as well as toasted some to be sprinkled on top of the parfait. And lastly, I added some spicy ground ginger to the granola to complement the other tropical flavors.
The granola is slightly sweet, perfectly crunchy and the batch makes extra to have on hand, which I have been thoroughly enjoying. I’ve been putting it on yogurt or chia pudding with fruit as a snack or dessert, or eating it with milk like cereal. Or let’s be honest—grabbing it out of the jar by the handful and ravenously shoveling it in my mouth. It’s that good.
I like to the make the granola the night before, so I can easily throw together a parfait for breakfast. And they are great dessert, as well!
Tips for Making the Best Tropical Fruit Parfait
To me, the best parfaits have a variety of texture and flavor in each bite. I mean, the last thing you want is a one-note, flavorless bowl of mush, am I right? Since there are a lot of creamy/soft textures going on with the yogurt, chia pudding, and fruit, it’s essential to have a crunchy granola to balance it out.
I tested the granola until I got down the perfect method for crispiness. The secret? A splash of milk (I used oat milk) and sprinkle of flour (I used coconut flour) added to the mixture before you bake it. This gives the oats a nice, crisp texture that holds up well to the creamy layers of yogurt and chia pudding.
You can also add “crunchy” ingredients to the granola, like nuts and seeds, to make it even more dynamic. I added a combo of walnuts, sunflower seeds, and chia seeds. Basically anything and everything I had in the pantry.
Each bite should not only lend a variety of texture, but each ingredient—kiwi, mango, coconut, ginger—should come together cohesively to give you that tropical flavor profile we’re looking for.
How to ditch the recipe: Tropical Fruit Parfait Edition
As you know, I went with a tropical theme for this parfait, but you could really use any flavor profiles you want. Below are some ideas to get your creative juices flowing.
- Fruit: Literally any fruit is on the table here, but I suggest choosing ones that are in season. These will be the most flavorful because they’re at their peak ripeness.
- Summer: papaya, plums, berries, peaches, cherries
- Fall: pineapple, pear, cranberries, apples
- Winter: grapefruit, oranges, pomegranates
- Spring: honeydew, kiwi, strawberries, rhubarb
- Chia pudding: You can use whatever milk you have on hand, dairy or non. Thinner milks such as oat milk will be a little runny, but you can simply add more chia seeds to thicken it up. You could also skip the chia pudding and just opt for yogurt.
- Yogurt: You could use a flavored yogurt or flavor it yourself with spices like cinnamon, ginger, or cardamon or sweeten it with honey, jam, or maple syrup. Or skip it and opt for just the chia pudding.
- Granola: First off, yes. You can substitute the gluten-free oats for regular oats. Some other great nut options are cashews, pecans, almonds, or hazelnuts. Any seasonings like cardamom, chai spice, nutmeg or flavor extracts like maple, coffee, or almond will work great. You could even use store-bought granola when you’re in a pinch.
- Add-ins: Some sort of dried fruit like cranberries, cherries, blueberries, or chopped mango would be a great addition to the granola. Just add them to the mixture after you take it out of the oven, while it’s cooling.
As always, feel free to reach out with any questions or comments. If you make this parfait, let me know how you ditched the recipe. Make sure to share it on your Instagram feed or stories and tag @ditchtherecipe—I love to see what you’re making!
Check out some of our other breakfast favorites!
- Green superfood smoothie bowl
- Chai tahini banana bread
- Matcha chia pudding popsicles
- Coconut lemon bliss bars
- Tropical carrot cake pancakes
Tropical Fruit Parfait + Gluten-free Honey Ginger Granola
For the granola
- 1 1/2 cups gluten-free rolled oats can use regular
- 1/4 cup shredded coconut
- 1 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1 tbsp chia seeds
- 1 tbsp ground flax seed
- 1 tsp vanilla
- 1/3 cup honey
- 1/3 cup coconut oil melted
- 2 tso ground ginger
- 1/2 tsp cinnamon
- pinch of salt
- 1 tbsp oat milk or milk of choice
- 3 tbsp coconut flour or flour of choice
For the parfait
- 1 cup coconut milk or milk of choice
- 1/4 cup chia seeds + extra to thicken, if necessary
- 1-2 mangos chopped
- 3 kiwis chopped
- shredded coconut, toasted to garnish
- 1-2 cups yogurt
- Start by making the chia pudding. Combine chia seeds and coconut milk in a jar or small bowl and whisk or shake until full combined. Put in the fridge for 30-60 mins. If pudding is too thin, add a tbsp of chia seeds, mix, and let thicken for another 15 mins.
- Preheat oven to 325 degrees F. Line a baking sheet with parchment or a silicone mat and set aside.
- In a large bowl combine dry ingredients for the granola—oats, shredded coconut, walnuts, sunflower seeds, chia seeds, and flax. In a smaller bowl add honey, melted coconut oil, ginger, cinnamon, and salt and mix until fully incorporated. Add wet mixture to dry ingredients and mix until dry ingredients are evenly coated. Add coconut flour and oat milk and mix one last time.
- Spread granola mixture onto into a single layer on a prepared baking sheet. Bake on the center rack for 25-35 mins, until golden brown and fragrant. For a chunky granola, do not stir mixture while baking. When granola is done, let it cool completely on the pan before breaking it apart.
- While granola is baking, chop mango and kiwi and set aside. Lightly toast coconut flakes in a pan over med-low heat until golden brown and set aside. Keep a close eye to ensure the flakes don't burn.
- When granola is cooled you can start building your parfait. I like to layer the granola on the bottom, then chia pudding, fruit, more granola, yogurt, and more fruit. Then top with more granola and a sprinkle of toasted coconut.
Did you make this Tropical Fruit Parfait?
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