Custard Apple & Chia Pudding Parfait
A luscious, no-cook dessert that layers creamy coconut chia pudding with the natural sweetness of fresh custard apple pulp. This parfait is a gorgeous blend of tropical flavors and fun textures, perfect as a light breakfast or an elegant after-dinner treat.
For 4 servings
- mix · ~2 min
Whisk the chia pudding base.
1.In a mixing bowl, add 1 cup coconut milk, 2 tbsp honey, 0.5 tsp vanilla extract, and 1 pinch of salt.2.Whisk thoroughly until the honey is completely dissolved.3.Add 0.25 cup chia seeds and whisk continuously for 2 minutes to prevent clumping.TIPWhisk chia seeds in slowly, a little at a time, to avoid them clumping together at the bottom of the bowl. - rest · ~240 min
Chill the chia pudding.
Cover the bowl and refrigerate for at least 4 hours, or ideally overnight. Stir once after the first 30 minutes to redistribute the seeds. The pudding is ready when it has a thick, tapioca-like consistency.
TIPOvernight resting is best. It allows the chia seeds to fully bloom into a creamy, rich pudding. - prep · ~10 min
Prepare the fresh custard apple pulp.
1.Cut the 3 ripe custard apples in half.2.Scoop out the white flesh into a blender, discarding the skin and all black seeds.3.Add 1 tsp of lemon juice to the pulp and blend for just 5 seconds to get a smooth, even consistency.TIPLemon juice prevents the pulp from discoloring and cuts through the sweetness with a gentle tang. - assemble · ~5 min
Layer the parfait.
1.Spoon 2 tablespoons of the set chia pudding into the bottom of a serving glass.2.Add 1 tablespoon of custard apple pulp on top.3.Repeat with another layer of chia pudding and another layer of custard apple pulp.4.Swirl lightly with a spoon for a marbled effect, if desired. - garnish · ~1 min
Garnish and serve immediately.
Top each parfait with 1 tablespoon of toasted coconut flakes and 0.5 tablespoon of chopped pistachios. Serve chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk chia seeds into cold coconut milk slowly to prevent clumping.
- 2For creamier pudding, stir once 30 minutes after initial refrigeration.
- 3Use overripe custard apples for naturally sweeter, smoother pulp.
- 4Blend custard apple pulp just 5 seconds to keep a slight texture, not a puree.
- 5Toast coconut flakes in a dry pan until golden for deeper flavor.
- 6Chill assembled parfait for 15 minutes before serving for best texture.
- 7Make chia pudding up to 3 days ahead; store pulp separately and assemble fresh.
Adapt it for your goals.
Vegan
Replace honey with maple syrup or agave nectar for a fully plant-based dessert.
high proteinHigh-protein
Use unsweetened soy milk or almond milk instead of coconut milk, and add a scoop of vanilla plant protein powder to the chia pudding base for a protein-packed breakfast parfait.
low oilLow-oil
Skip the toasted coconut garnish and top with extra fresh fruit and chopped mint for a lighter, lower-fat version.
tropicalTropical
Layer with diced mango or passion fruit pulp alongside custard apple for a more complex tropical fruit parfait.
spicedSpiced
Add 1/4 teaspoon of ground cardamom or a pinch of nutmeg to the chia pudding mix for warm spice notes.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds are an excellent plant-based source of alpha-linolenic acid, which supports heart and brain health.
High in Fiber
Both chia seeds and custard apple provide dietary fiber, aiding digestion and promoting a feeling of fullness.
Vitamin C Boost
Custard apple is rich in vitamin C, which helps support the immune system and collagen production.
Naturally Sweetened
This parfait uses only a small amount of honey and relies mainly on the natural sweetness of ripe custard apple.
Frequently asked questions
Yes, thawed frozen custard apple pulp works well. Just drain any excess liquid to keep the parfait from becoming watery.
