Summer is here full swing and pina colada flavors are so refreshing and satisfying in the heat. If you have followed me for awhile, you know this is a pairing that I absolutely love. What is another pairing that you absolutely love in the summer?
Once again some of my favorite products are used here. Yoso coconut yogurt and Nuts for Cheese are delicious Canadian made staples in my house! I used white chia seeds in this recipe, but you can use any ones you wish.
I started by making the chia pudding as it needs to be refrigerated. This is where the coconut of the pina colada comes in. I used coconut extract in it to enhance the flavor. You have to let it sit for at least an hour.
While the chia pudding is setting up, you can make the cheesecake layer. This layer is so amazingly good that it is hard not to eat it straight out of the bowl!
After you puree the pineapple, it’s time to start layering the parfaits. Start with pineapple, then graham cracker crumbs, cheesecake, more graham crumbs and then the chia pudding. You can serve immediately or refrigerate for up to three days.
Pina Colada Cheesecake Parfait (Vegan)
A tasty & summery dessert
Ingredients
Layers
- 1 Cup Pineapple
- 1/2 Cup Vegan Graham Cracker Crumbs
Chia Pudding
- 3/4 Cup Plant Based Milk
- 1/2-1 tsp Pure Coconut Extract
- 1 Tbsp Coconut Nectar
- 1/2 Cup Chia Seeds
Cheesecake
- 120 g Nuts For Cheese Un-brie-lievable
- 1/4 Cup Yoso Coconut Yogurt
- 1 Tbsp Coconut Nectar
Instructions
-
Puree the pineapple until smooth. You can also cut them into chunks if preferred.
Chia Pudding
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Combine all the ingredients and whisk until completely combined. Refrigerate for at least 1 hour.
Cheesecake
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Whisk all the ingredients together until smooth.
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Layer the pineapple, graham crumbs, cheesecake, more graham crumbs and then the chia pudding. Layer until glasses are full.
Amazingly delicious. Great dessert!