Coconut Chia Banana Pudding Parfait Food

COCONUT BANANA CHIA PUDDING

Steps:

• Mash the banana in a bowl with a fork. Add the chia seeds and mix lightly.
• Add the coconut milk, vanilla, maple syrup (as much as you like depending how sweet you like your chia pudding), and salt. Stir to evenly distribute the chia seeds. Let sit for 10-15 minutes, then stir again. This helps prevent clumps as the chia seeds start to absorb liquid.
• Cover and refrigerate for at least 1-2 hours, up to 5 days.
• Once thickened, top with desired toppings.

BANANA PUDDING PARFAITS

Steps:

• Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick. Remove thickened custard from heat, add butter and allow to melt. Cool. Add vanilla flavoring.
• Divide half of the crushed wafers between 4 (8-ounce) glasses or goblets. Top each with 5 to 6 slices banana. Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients. Refrigerate until ready to serve.
• To make the meringue: whisk together the reserved egg whites and sugar in a large heatproof bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add the vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass.
• Using a hand-held blowtorch, brown the meringue until golden. Serve immediately.

SUNNY'S CHIA SEED PUDDING PARFAITS

Steps:

• For the pudding: In a small bowl, whisk together the chia seeds and honey or agave. Add the oat milk, whisking to break up any clumps. Refrigerate for 3 hours, stirring halfway through. The pudding is ready when the seeds soak up all of the oat milk. It shouldn't be stiff; it should jiggle a bit. If needed, to slightly loosen for texture, add a splash of oat milk and stir.
• For the chocolate hazelnut and banana layer: Using a mini chopper, blend the banana and chocolate hazelnut spread until smooth.
• To assemble the parfaits: In a 6- to 8-ounce glass or cup, layer a quarter of the chia seed pudding, half of the blended banana mixture, and another quarter of the chia seed pudding. Garnish with half of the chopped hazelnuts and banana or plantain chips. Repeat with the second serving in another glass or cup. Serve immediately.