Vegan Raspberry Coconut Chia Parfaits (Printable)

Layers of creamy coconut chia and bright raspberry purée make these stunning glasses perfect for breakfast or dessert.

# What You Need:

→ Chia Pudding

01 - 1⅔ cups full-fat coconut milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - ½ teaspoon pure vanilla extract

→ Raspberry Layer

05 - 8.8 ounces fresh or frozen raspberries, thawed if frozen
06 - 1 to 2 tablespoons maple syrup, adjusted to taste

→ Toppings

07 - 1.4 ounces fresh raspberries
08 - 2 tablespoons unsweetened coconut flakes
09 - 2 tablespoons chopped pistachios or almonds, optional
10 - Fresh mint leaves, optional

# How To Make It:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours until thickened.
02 - Blend raspberries and maple syrup until smooth. Taste and adjust sweetness as desired. Pass through a fine mesh sieve to remove seeds if preferred.
03 - Layer chia pudding and raspberry purée alternately into 4 glasses or jars, starting with chia pudding on the bottom.
04 - Top each parfait with fresh raspberries, coconut flakes, nuts, and mint leaves if using.
05 - Serve immediately or refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • No cooking required, which means you can throw it together while your coffee brews and have breakfast sorted for days.
  • The texture contrast between creamy pudding and tart fruit feels luxurious without any guilt attached.
  • Chia seeds absorb all that coconut flavor, so every spoonful tastes rich and satisfying.
02 -
  • The chia pudding needs at least 2 hours to thicken properly—rushing this by even 30 minutes leaves you with something that tastes right but feels too thin and runny.
  • If your coconut milk looks separated in the can, that's exactly what you want; just scoop it out as is and whisk it with the other ingredients to incorporate the coconut cream into the liquid.
  • Frozen raspberries work just as well as fresh, but they must be thawed and drained of excess liquid, or your puree becomes watery and dilutes the pudding when layered.
03 -
  • Chill your glasses in the freezer for 10 minutes before assembling; the contrast between cold glass and cold pudding somehow makes it taste even more refreshing.
  • If you find chia seeds unpleasant to bite, blend them briefly with the coconut milk before mixing in the other ingredients—they'll hydrate into an invisible, creamy base that feels luxurious without the little seed texture.
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