Layered Strawberry Guava Chia Pudding

Serving 4 people

750 min


  • avocado flesh of 1 ripe avocado (about 150 grams)
  • banana 1/2 a banana (about 50 grams)
  • chia seeds 1/4 cup chia seeds
  • guava 1 1/2 pounds chopped guava (about 700 grams)
  • hazel nut milk 1/3 cup unsweetened vanilla nut milk
  • plain greek yogurt 2 cups unsweetened vanilla nut milk (almond, coconut, cashew, macadamia, etc. or a blend of any)
  • salt 2 tablespoons plain Greek yogurt (optional - helps thicken but can omit for paleo/vegan)
  • strawberries pinch of salt
  • swerve sweetener 1/2 pound hulled strawberries
  • vanilla bean paste 1 tablespoon sweetener (maple syrup, honey, agave, liquid stevia, etc.)
  • vanilla extract 1/2 teaspoon vanilla bean paste (or extract)
  • water 1/2 teaspoon vanilla extract
  • 1 1/2 cups water
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How to make it

  1. Whisk all ingredients together in a small bowl. Cover and refrigerate overnight to thicken.
  2. Combine all ingredients in a food processor, process until smooth.
  3. Transfer to a small bowl and refrigerate until ready to assemble.
  4. Add the guava and water to a sauce pot. Cover and bring to a boil.Stir, reduce heat to low and simmer for about 20 minutes, stirring occasionally.
  5. Remove cover, continue simmering for another 10-15 minutes until guava is softened.
  6. Pour the guava through a fine mesh strainer over a large bowl and using the back of wooden spoon, push the mixture through the strainer to capture the pulp but not the seeds in the bowl. This will take some elbow grease and time, about 15 minutes.
  7. Add the strawberries to the sauce pot and cook over medium-low heat, just until softened.
  8. Place both the guava puree and strawberries in a food processor and process until smooth.Assemble the parfaits by pouring the chia base into the bottom of 4 glasses or jars. Divide the avocado cream evenly and place on top of the chia pudding. Spoon a few tablespoons of the guava jam on top. (*see note)