Kids big and small will love to dig into this Strawberry Nice Cream & Dragon Fruit Parfait. The best part about this recipe, it’s a two-in-one! You’re going to learn how to make Strawberry Nice Cream & Dragon Fruit Parfait. If you don’t have ingredients for all, make one!
This recipe, much like my others, is made with wholesome ingredients. I like to create sweet treats that we can feel good about eating, especially since we’ll be going back for seconds and thirds. You can enjoy this for breakfast, brunch, a snack, or a light dessert with refreshing ingredients. I suggest pre-batching the chia pudding and the nice cream the night before so that all you need to do is assemble and serve.
To Make The Strawberry Nice Cream
To make a Strawberry Nice Cream for this Strawberry Nice Cream & Dragon Fruit Parfait, all you need to do is place all ingredients into a blender and blend. You can serve it immediately or leave it covered in the freezer for up to 2 weeks. If you’re looking for more frozen desserts try my Aquafaba No-Churn Ice Cream recipe.
To Make The Chia Pudding
To create your Chia Pudding for this Strawberry Nice Cream & Dragon Fruit Parfait, you’ll want to stir together your ingredients. I like to use a mason jar because all you’ve got to do is shake it! This is a great time to get the kids involved. Once the ingredients are well combined, let it sit and place it in the fridge overnight. Voila! In the morning, you’ll have your pudding. Assemble your parfait in layers as recommended below. This is so simple and delicious!
More Parfait Recipes To Try
If you enjoyed this recipe, you will want to try my other vegan parfait recipes for a Blue Chia Citrus Yogurt Parfait and a Vegan Lemon Meringue Parfait.
Show Me Your Creations!
If you make this Strawberry Nice Cream & Dragon Fruit Parfait please take a photo of it and share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
You can also find me on my other channels YouTube, Instagram, Facebook , Pinterest and Twitter.
Don’t forget to leave a comment on the recipe below and give this recipe a star rating.
Thanks for the love, my friends!
Susan 💗🌱
Strawberry Nice Cream & Dragon Fruit Parfait
- Prep Time: 10 minutes
- Cook Time: 1-2 hours
- Total Time: 5 minute
- Yield: 2-4
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Dragon Fruit Chia Layer:
-
1 cup plant milk (almond, soy, cashew, oat)
-
¼ cup chia seeds
-
1 tsp dragon fruit (Unicorn Superfoods pink pitaya powder)
-
1 tbsp maple syrup
Nice Cream Layer:
-
3 bananas frozen and cut into chunks
-
2 ½ cup of frozen strawberries
-
1 tsp vanilla
-
2-4 tbsp maple syrup (optional)
-
¼ cup plant milk (more if needed)
-
Toppings: kiwi slices and quarters, edible flowers
Instructions
To make Chia Pudding:
-
In a bowl or mason jar, stir together chia seeds, milk, maple syrup and dragon fruit powder. If you’re using a mason jar, you can put the lid on and shake the mixture to combine everything.
-
Once the chia pudding mixture is well combined, let it sit for 5 minutes. Stir or shake once again to break up any clumps of chia still remaining. Cover and put the mixture in the fridge and let sit for 1-2 but preferably overnight. The end result of the pudding should be nice and thick. If it’s too runny just add more chia seeds (about 1 tbsp), stir and refrigerate for another 30 minutes.
To make the Nice Cream:
-
Place all ingredients in a high-speed blender, bowl or food processor.
-
Process/blend until smooth and creamy, scraping down the sides as needed. Add more milk if necessary.
-
Use immediately or store leftovers covered in the freezer for up to 2 weeks. Allow thawing slightly before serving again.
Assembling the parfaits:
-
Assemble the parfaits in a clear cup or jar. Place kiwi slices on the inside around the inside (optional) Fill halfway with the strawberry banana nice cream. Top with chia seed pudding, kiwi slices and edible flowers.
Notes
The chia pudding keeps for 5-7 in the fridge. Store the nice cream in the freezer for up to 2 weeks
