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Sweet Potato & Coconut Chia Pudding Parfait

Sweet Potato Pudding Parfait
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Sweet Potato Pudding

Coconut Chia Pudding***

Toppings** (choose 2+ of your favorites)


First, make the Sweet Potato Pudding

  • Steam the sweet potato: Fill a steamer pot with about an inch of water and bring to a boil over high heat on the stovetop. Meanwhile, cut the sweet potato into 1/2-inch thick rounds, then in quarters (or eighths if it's a very wide potato), add to steamer basket, cover, and steam for about 8 minutes, or until easily pierced with a fork.
  • Make the liquid base: While that steams, add water, almond butter, date, vanilla extract, cinnamon and salt to a bullet blender. Blend until smooth, about 30 seconds.
  • When the sweet potato is steamed, add that to the blender, along with the liquified coconut oil,** and blend until smooth, another 30-60 seconds.
  • Spoon sweet potato pudding into a glass container. Cover and refrigerate at least 1 hour, or overnight.

Next, make the Coconut Chia Pudding

  • Combine the coconut milk and chia seeds in a glass container, and stir well until fully combined. Cover and refrigerate at least 4 hours, or overnight.

To make the Parfait

  • Into a small glass jar, spoon in a layer of the sweet potato pudding, then the coconut chia pudding, then another layer of the sweet potato pudding, and any toppings you desire. Should make 3 servings.

Recipe Notes

*If using organic sweet potatoes, keep the skin on. If not, peel the skin before chopping.
**To liquify coconut oil, place the glass jar in a warm water bath, or simply scoop out the amount of oil you need, and warm that in an appropriate container in the microwave or stovetop.
***When covered and refrigerated, this should last for up to 3-4 days.

Did you make this recipe?

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