Mango and Coconut Chia Parfait

Ingredients

• 200g Ataulfo mango, peeled, raw
• 30g Dry chia seeds
• 156g Greek yogurt, plain, nonfat
• 6g Coconut oil

Method

1. 1Peel and dice the fresh Ataulfo mango into bite-sized cubes (about 1/2-inch pieces). Set aside.
2. 2Place the plain nonfat Greek yogurt (156g) in a serving bowl or glass.
3. 3In a small bowl, combine the dry chia seeds (30g) with 1/4 cup of water or milk. Let sit for 2-3 minutes, stirring occasionally, until the seeds absorb the liquid and develop a gel-like consistency.
4. 4Warm the coconut oil (0.5 tablespoon or about 5.8g) in a small pan over low heat until liquefied. You can add a teaspoon of honey or maple syrup to the coconut oil if you prefer it slightly sweetened.
5. 5Layer the parfait in a bowl or glass:
6. 6- Start with a layer of Greek yogurt (about half)
7. 7- Add half of the fresh mango cubes
8. 8- Add a layer of the prepared chia seed mixture
9. 9- Top with the remaining Greek yogurt
10. 10- Arrange the remaining mango cubes on top
11. 11- Lightly drizzle the warm coconut oil over the top for coconut flavor
12. 12Serve immediately while the yogurt is cold and the coconut oil adds warmth and richness. The contrast of temperatures and flavors creates a pleasant tropical experience.
13. 13Optional: Garnish with a few toasted coconut flakes or a sprinkle of granola if desired.