carrot coconut chia pudding parfait (easy, filling and on-the-go brekkie; high fat)

I’ve been munching on carrots like a rabbit lately, it’s crazy! Now I’m even incorporating them in my breakfasts. I think I’ve gone crazy.

Lately I’ve been eating carrots everyday. My nutritionist argues that I should since they are incredibly healthy. Of course she’s right. But after a month of eating roast carrots for dinner every night, I’m not that fond of them anymore. 

So I’m trying to get creative with them. Carrot cake is option #1 of course, but I’m afraid that an overload of I’ll grow tired of it as well (even though it’s nearly unthinkable). I’m working on a carrot cookie recipe, but that’s still a work very much in progress. Carrots in my oats is something I’ve done before (click here for the recipe of my carrot cake overnight oats) so basically I was left with chia pud to turn into a carrot version.

Surprisingly enough, this has quickly become a new favourite of mine! It’s yummy, filling and ridiculously easy – as most of the times. I love love looove the colour of the chia pudding as well, it suits the Autumn season so well.

Anyway, I hope you enjoy! If you make the recipe, be sure to pop me an e-mail with your thoughts on it and the results, to tag on Insta or to slide in my DM’s!

With all my love,

Silke

carrot coconut chia pudding parfait

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1 carrot, peeled and cut in pieces
  • 250 ml cashew milk (or any other plant milk you like)
  • 1 pear or apple, cut into pieces and core removed
  • 1 scoop of vanilla protein powder*
  • 5 tablespoons of chia seeds
  • 1 can of coconut cream (one that splits into a solid part and liquid in the fridge, since we’ll only use the solid part)
  • 1 tablespoon of liquid sweetener (I used maple syrup)
  • 1/2 teaspoon vanilla extract
  • your favourite toppings (I like walnuts for this!)
  • Directions

    1. Add the carrot, cashew milk, pear and protein powder to a blender and blend until it becomes a smooth puree.
    2. Poor the puree into a bowl and add in the chia seeds.
    3. Stir well and set in the fridge for at least 10 minutes.
    4. In a bowl, combine the solid part of the coconut cream, the liquid sweetener and the vanilla extract.
    5. Mix the coconut cream until it becomes light and fluffy.
    6. In a jar, layer the chia pudding and coconut cream and add your favourite toppings.
    7. Eat right away or leave it in the fridge overnight and eat for breakfast the next morning.
    • I used the VivoLife Perform protein. If you don’t like using protein powder, add in an extra tablespoon of chia seeds, 1/2 teaspoon of vanilla extract and some sweetener of choice.