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Tropical Vegan Parfait

This tropical vegan parfait is filled with vibrant layers of creamy coconut yogurt, sweet mango chunks, tart acai chia seed pudding, and a tangy kiwi topping! Switch up your usual breakfast or snack with this easy to make and tasty, protein-rich treat. 
Course Breakfast
Cuisine American
Prep Time 10 minutes
Setting Time 6 hours
Total Time 6 hours 10 minutes
Servings 2 servings
Calories 251kcal


  • 3 tbsp chia seeds
  • 1 cup acai juice
  • 1 large mango cubed
  • 1 cup vegan coconut yogurt
  • 1 medium kiwi diced


  • Combine the chia seeds and acai juice in a bowl. Cover and refrigerate for 6-8 hours or overnight. You'll be able to tell that the chia seed pudding is ready when all the liquid has been absorbed and the chia seeds are plump.
  • In a large cup, start with one layer of mango chunks as the base and then top it with 4 tbsp coconut yogurt and 4 tbsp chia seed pudding Repeat these layers and top with fresh kiwi.


  • If you can't find acai juice, you can use the frozen smoothie packs instead. You'll need to defrost the frozen pouch and water it down a little bit so there is enough liquid for the chia seeds to absorb. You may need to add 1 tbsp of maple syrup or date syrup to sweeten the chia seed pudding.
  • You can assemble the vegan parfaits 1-2 days in advance, but I recommend that you build the parfait right before you're ready to serve it for the prettiest presentation. 
  • You can serve these parfaits in any type of cup, but if you're making these parfaits for a special occasion, it looks really pretty to use a clear glass cup so you can see the beautiful layers.
  • Store the leftover parfait ingredients separately in the refrigerator for 3-4 days.


Calories: 251kcal | Carbohydrates: 44g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 11mg | Potassium: 429mg | Fiber: 9g | Sugar: 31g | Vitamin A: 1317IU | Vitamin C: 82mg | Calcium: 172mg | Iron: 2mg