Nothing Can “Dragon” Us Down!

When we were in Bali, we went to this amazing raw vegan cafe in Ubud…”The Seeds of Life”, and I had this massive pink pitaya parfait that my stomach fell in love with (and me). Ever since we came home, I have been thinking of it and craving it! Naturally, I decided to create my own… with a bit of a twist!

Pink Pitaya Coconut Chia Parfait Recipe

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Ingredients

Coconut Chia Oat Pudding:

  • 1 Cup Gluten Free Rolled Oats
  • 1/4 Cup Water
  • 1/4 Cup Chia Seeds
  • 1/2 Tbsp Coconut Kefir
  • 1 Tsp Coconut Mylk Powder
  • 1/2 Tbsp Maple Syrup
  • 1 Tsp Vanilla
  • 1 Tsp Cinnamon
  • 1 Tsp Pink Pitaya Powder by Just Blends

Pink Pitaya Nicecream:

  • 3 Frozen Bananas
  • 1/4 Cup Coconut Mylk
  • 1 Tsp Lemon Juice
  • 1 Tsp Cinnamon
  • 1 Tsp Pink Pitaya Powder by Just Blends

Directions

Coconut Chia Oat Pudding:

  • In a medium sized pot, bring 1/4 cup of water to a boil
  • Stir in oats
  • Reduce heat and let the oatmeal simmer
  • Stir in chia seeds
  • Stir in coconut kefir, maple syrup, and vanilla
  • Remove from heat and stir in coconut mylk powder and cinnamon
  • Stir in pink pitaya powder
  • Let sit

Pink Pitaya Nicecream:

  • Blend 3 frozen bananas
  • Add in coconut mylk and lemon juice
  • Blend until smooth
  • Add in cinnamon and blend
  • Add in pink pitaya and blend

Parfait:

  • Pour pudding into a mason jar
  • Flatten the pudding
  • Pour in the nicecream
  • Top with fruit, coconut flakes, cocoa nibs, banana spears
  • Enjoy
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