Coconut Chia Pudding Parfait with Tropical Fruit Salsa and Ginger Lime Drizzle

In a medium bowl, combine 1 cup of coconut milk, 1/4 cup of chia seeds, 2 tablespoons of maple syrup, and 1 teaspoon of vanilla extract.

Stir well to combine. Cover the bowl and refrigerate for at least 4 hours or overnight until the mixture thickens to a pudding-like consistency.

Meanwhile, prepare the tropical fruit salsa by dicing 1 cup of fresh pineapple, 1 ripe mango, and 1 kiwi.

In a separate bowl, mix the diced fruits with the juice of 1 lime and 1 tablespoon of chopped fresh mint.

Set aside to allow the flavors to meld. For the ginger lime drizzle, whisk together 2 tablespoons of honey, the juice of 1 lime, and 1 teaspoon of freshly grated ginger in a small bowl.

To assemble the parfaits, layer the coconut chia pudding in serving glasses, followed by a generous layer of tropical fruit salsa.

Repeat the layers until the glasses are filled. Drizzle the ginger lime sauce over the top of each parfait.

Garnish with additional mint leaves and a sprinkle of toasted coconut flakes if desired. Serve immediately or chill for a refreshing treat later.