Thai Tea Coconut Chia Parfait
A make-ahead parfait of creamy coconut chia pudding layered with spiced Thai tea-infused cream and finished with toasted coconut.
Everything is built in advance: the chia pudding sets overnight and the tea cream firms up in the fridge while you get on with your day. In the morning you simply spoon, layer and scatter over toasted coconut. It reads like a dessert but eats like breakfast, and it keeps beautifully for a few days.
Use a good-quality loose-leaf or bagged Thai tea mix, and taste the steeped cream before sweetening, since blends vary a lot in how sweet and how spiced they already are.
Ingredients
- 1/2 cup chia seeds
- 2 cups full-fat coconut milk
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 3/4 cup heavy cream
- 1/3 cup Thai tea mix (loose-leaf or from bags)
- 1 star anise pod
- 2 green cardamom pods, lightly crushed
- 1 tablespoon caster sugar, or to taste
- 1/3 cup unsweetened shredded coconut
- Fresh mango slices, to serve (optional)
Instructions
- Whisk the chia seeds, coconut milk, maple syrup, vanilla and salt in a bowl. Let it sit for 10 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 4 hours, or overnight, until thick and pudding-like.
- While the pudding sets, warm the cream in a small saucepan over low heat until it just steams (do not let it boil). Add the Thai tea mix, star anise and cardamom, then remove from the heat, cover and steep for 10 minutes.
- Strain the cream through a fine-mesh sieve into a bowl, pressing gently on the tea leaves to extract the flavour. Stir in the sugar while the cream is still warm, then taste and add a little more if needed. Cover and chill for at least 2 hours, until cold.
- Whip the chilled tea cream with a whisk or electric beaters until it holds soft peaks.
- Toast the shredded coconut in a dry frying pan over medium-low heat for 3-5 minutes, stirring often, until golden. Tip onto a plate to cool.
- To assemble, spoon a layer of chia pudding into each glass, add a spoonful of tea cream, then repeat. Finish with toasted coconut and a few mango slices if using. Serve cold.
Cook’s tips
- Stir the chia pudding once more before layering, as it can settle at the bottom.
- Whip the tea cream just before serving for the best texture; it loosens if left standing too long.
- Toast the coconut in a larger pan than you think you need so it browns evenly.
Substitutions
- Use light coconut milk for a looser, less rich pudding, and reduce the maple syrup slightly.
- Swap the heavy cream for coconut cream whipped with a little icing sugar for a dairy-free version.
- Replace the maple syrup with honey if you don't need the recipe to be vegan.
Storage & reheating
Layer the parfait in lidded jars and refrigerate for up to 3 days, keeping the toasted coconut in a separate small container and adding it just before eating.
Frequently asked questions
Can I make this parfait ahead of time?
Yes. The chia pudding and the tea cream can both be made up to 2 days ahead and kept covered in the fridge. Assemble the parfaits the night before and add the toasted coconut just before serving so it stays crisp.
Why did my chia pudding turn out lumpy?
Chia seeds clump if they're stirred only once. Whisk the mixture, wait 10 minutes, then whisk thoroughly again to separate the seeds before chilling. A final stir before layering also helps.
Can I use a different tea?
Thai tea mix gives the distinctive amber colour and spiced flavour, but a strong Assam or Ceylon black tea with the star anise and cardamom will also work. You may need to add a little more sugar to taste.
Is this recipe vegan?
As written it contains dairy cream. To make it vegan, whip chilled coconut cream with a little icing sugar in place of the heavy cream and sweeten to taste.
