Vegan Raspberry Coconut Chia Parfaits (Printable)

Creamy coconut chia layers with sweet raspberry purée, topped with fresh fruit and crunchy coconut flakes.

# What you need:

→ Chia Pudding

01 - 13.5 fl oz coconut milk, full fat
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - 0.5 teaspoon pure vanilla extract

→ Raspberry Layer

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

# Directions:

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, or until thickened to pudding consistency.
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 for a smoother texture.
03 - Layer chia pudding and raspberry purée alternately into 4 glasses or jars, starting with a base layer of chia pudding. Continue alternating until glasses are filled.
04 - Top each parfait with fresh raspberries, coconut flakes, chopped nuts, and mint leaves if using.
05 - Serve immediately or refrigerate until ready to enjoy.

# Expert tips:

01 -
  • Perfect make-ahead breakfast or dessert that requires no cooking
  • Naturally sweetened with maple syrup and fresh raspberries
  • Rich in omega-3 fatty acids from chia seeds
  • Beautiful presentation with minimal effort
  • Customizable with your favorite toppings
02 -
  • For the creamiest texture, use full-fat coconut milk from a can rather than the refrigerated beverage version
  • Whisk the chia pudding twice to prevent clumping and ensure even thickening
  • Prepare these parfaits in advance for a grab-and-go breakfast option that lasts up to 3 days in the refrigerator
  • Keep the toppings separate until serving time if making ahead, to maintain their freshness and texture
  • For a smoother raspberry layer, don't skip straining the seeds if you have the time
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