Description

A low-glycemic, diabetic-friendly twist on the classic Filipino dessert, Buko Pandan. This chia parfait combines the creaminess of chia pudding with the fresh taste of buko (young coconut) and pandan flavoring. It’s a refreshing, guilt-free dessert that’s as nutritious as it is delicious.

Ingredients

• 1/2 cup chia seeds
• 2 cups unsweetened almond milk or coconut milk
• 1/2 tsp pandan extract (adjust to taste)
• 1-2 tbsp stevia or monk fruit sweetener (to taste)
• Pinch of sea salt
• 1 cup fresh buko meat (shredded or sliced into strips)
• 1/4 cup nata de coco (sugar-free, optional)
• 2 tbsp unsweetened toasted coconut flakes (optional, for crunch)
• 1/4 cup coconut cream (chilled and whipped for added creaminess)
• 1 tbsp chopped roasted cashews or almonds (optional, for garnish)

Directions

1. 1
   Prepare the Chia Pudding: In a mixing bowl, whisk together the chia seeds, unsweetened almond or coconut milk, pandan extract, stevia, and a pinch of sea salt.
2. 2
   Let the mixture sit for 5 minutes, then stir to ensure the chia seeds are evenly distributed.
3. 3
   Cover and refrigerate for at least 2 hours, or overnight, until the chia seeds absorb the liquid and form a pudding-like consistency.
4. 4
   Prepare the Toppings: Shred or slice the fresh buko meat into thin strips.
5. 5
   If using nata de coco, drain and rinse to remove excess syrup.
6. 6
   Toast the unsweetened coconut flakes in a dry pan over medium heat until golden brown.
7. 7
   Assemble the Parfait: In a clear glass or jar, layer the chilled chia pudding, fresh buko meat, and nata de coco.
8. 8
   Add a dollop of whipped coconut cream on top for creaminess.
9. 9
   Sprinkle with toasted coconut flakes and chopped roasted nuts for texture and garnish.
10. 10
    Serve and Enjoy: Serve chilled as a light dessert or a mid-day snack.
11. 11
    Pair with unsweetened iced pandan tea or black coffee for a complete, low glycemic treat.