Neapolitan Pudding Parfaits
Nov 16, 2017 (Last updated Sep 12, 2021) by Hannah Sunderani
Neapolitan Pudding Parfaits
Just take a look at these Neapolitan Pudding Parfaits! Made with Pink (pitaya) chia pudding, chocolate mousse and vanilla yogurt. It is heaven in a jar. I’ve also decorated it with some coconut shavings, macadamia nuts and buckwheat.
This parfait blend is a vegan Neapolitan dream come true! Combining a little pink, chocolate and vanilla for the perfect trio. Growing up I loved Neopolitain ice cream and always wanted a mix of all three, not just the chocolate or strawberry like my brother and sister. And, just as I did the ice cream, I believe that all three flavours combined makes an irresistible parfait for breakfast or dessert. Each spoonful is a winning combo that’s never the same. One might be more chocolaty while the other more chia-y. Making it a delightful surprise for every scoop!
The pink chia pudding was made using my recipe for Pink Chia Pudding with Fig Flowers. Combining chia with homemade walnut milk, and Rawnice pink pitaya powder. If you don’t have any pink pitaya powder, you can use pomegranate juice, or the juice from thawing a bowl of frozen raspberries. And if that’s too much trouble, just forgo the pink altogether and enjoy it creamy white. I like using the pitaya powder for an extra superfood boost, and to give its pretty pink colour, but it tastes just the same without. So don’t let the pitaya powder deter you from making this decadent dessert!
For the chocolate mousse; it’s the frosting from my Easy Vegan Chocolate Cake recipe. You might think I’m crazy to be eating frosting sans cake, but I assure you I’m not! This mousse frosting is really light and fluffy, and hubby and I love scooping it into cups and enjoying it as a mousse on its own. It’s a miracle that any of it ended up on top of the cake, really, because the spoonfuls kept going straight from the bowl and into my mouth without hesitation. It’s a chocolate decadent dream! And paired with pink chia pudding is a winning combination. I think it’s so perfect for winter too, as my nice cream cravings subside, but the yearning for creamy desserts still persist.
As for the vanilla yogurt; well, I bought that from the store! Best two out of three am I right? You can make your own yogurt if you like. Minimalist Baker has a recipe that’s quite popular. (I’ve tried making it in the past, but the coconut milk I use doesn’t seem to want to take part in my little science experiment). Lots of bloggers have had success though, so give it a go if you’re feeling inspired. Or, you can be like me and simply grab some store-bought vanilla soy yogurt, or coconut yogurt. It does the trick juust fine. 🙂
I guarantee you’re going to want to get your hands on this deadly pudding trio. Lucky for you I’ve made two jars. One for each hand. 😉
Hope you enjoy these wonderful Neapolitan Chia Pudding Parfaits.
Neapolitan Pudding Parfaits
Ingredients
Chia pudding
- 1/4 cup chia seeds
- 1 cup almond milk
- 1 tsp pitaya powder or beet powder, for pink colour
- 1 cup vegan chocolate mousse
- 1 cup coconut yogurt
Instructions
- In a bowl combine chia, milk and pitaya powder. Stir to combine, wait 5 minutes and stir again to avoid any clumps from forming. Let firm for at least 20 minutes, preferably overnight.
- Divide pink chia pudding, chocolate mousse, and yogurt into three jars in layers. Serve.
Notes
Approvals
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