Blueberry–Pomegranate Chia Parfait with Saffron & Rose
An exotic layered parfait with creamy textures, floral notes, and vibrant superfruits
Servings 2 people
Ingredients
- Chia Pudding Base:
- 1 ½ cups unsweetened almond milk or coconut milk
- ¼ cup chia seeds
- 1 Tbsp maple syrup or date syrup
- ½ tsp vanilla extract
- A few strands of saffron soaked in 1 Tbsp warm water optional but exotic
- Blueberry Compote:
- ¾ cup fresh or frozen blueberries
- 1 tsp lemon juice
- 1 tsp maple syrup
- Pinch of ground cardamom
- To Layer & Garnish:
- ¼ cup pomegranate seeds
- 2 Tbsp crushed pistachios
- 1 tsp rosewater optional
- Edible rose petals or dried rose buds optional
- Fresh mint leaves
- Coconut yogurt or whipped coconut cream optional for layering
Instructions
- Make the Chia Pudding:
- In a bowl or jar, whisk together almond milk, chia seeds, maple syrup, vanilla, and saffron water.
- Stir well and refrigerate for 4 hours or overnight, stirring once after 15 minutes to prevent clumping.
- Prepare the Blueberry Compote:
- In a small saucepan, simmer blueberries, lemon juice, maple syrup, and cardamom for 5–7 minutes until slightly thickened and jammy.
- Let cool.
- Assemble the Parfaits:
- In small glasses or jars, layer as follows:
- Spoonful of chia pudding
- Spoonful of blueberry compote
- Coconut yogurt or cream (optional)
- Pomegranate seeds
- Repeat layers
- Garnish:
- Top with crushed pistachios, mint leaves, rose petals, and a drizzle of syrup if desired.
Notes
🌺 Chef’s Notes & Variations
Make it breakfast-worthy: Add granola or soaked oats as a bottom layer.
Dessert twist: Serve in coupe glasses with a dollop of coconut whipped cream and a sprig of mint.
Flavor options: Swap cardamom for cinnamon, or saffron for turmeric for a golden version.
🍽️ Pairing Suggestion
Perfect with hibiscus iced tea, Turkish coffee, or saffron-mint lemonade
Perfect with hibiscus iced tea, Turkish coffee, or saffron-mint lemonade