Matcha & Strawberry Chia Parfaits
Fresh strawberries, creamy vanilla yoghurt and earthy matcha come together in this vibrant layered parfait. With its striking colours and make-ahead convenience, it’s equally suited to a leisurely brunch, afternoon treat or elegant dessert.
How long will it take?
20 minutes plus chilling time
What’s the serving size?
Serves 4
What do I need?
For the Strawberry Chia Layer
- 250 g strawberries, hulled and roughly chopped
- 1 tbsp maple syrup or honey
- 2 tbsp chia seeds
For the Vanilla Yoghurt Layer
- 300 g Greek yoghurt
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
For the Matcha Cream
- 250 mL thickened cream
- 1 tbsp icing sugar
- 2 tsp match powder, plus extra for dusting
To Assemble
- 8 large strawberries, halved
- 4 whole strawberries, to garnish
How do I make it?
- Make the Strawberry Chia layer first by placing chopped strawberries and maple syrup in a food processor or blender. Process until smooth. Transfer to a bowl and stir through chia seeds. Refrigerate for 20 -30 minutes, stirring once or twice until thickened.
- Next make the Yoghurt layer by combining all ingredients in a bowl. Refrigerate until ready to use.
- Make the Matcha Cream by sifting matcha powder into the bowl of a stand mixer fitted with the whisk attachment. Add the cream and icing sugar and whisk on medium speed until the matcha is fully incorporated. Increase speed to medium-high and whisk until soft peaks form.
- Assemble the parfaits by dividing the Strawberry Chia mixture between four glass jars or tumblers. Spoon over the vanilla yoghurt. Press strawberry halves around the inside of each glass with the cut side facing out. Top generously with Matcha Cream.
- Finish with a light dusting of sifted matcha powder and garnish with a whole strawberry. Serve immediately.
TOP TIPS
- For a dairy-free version, use coconut yoghurt and coconut cream.
- If serving for dessert, add a layer of crushed biscuits between the chia and yoghurt layers.
