Save Last summer, I was standing in my kitchen on a sweltering afternoon when my friend pulled out a jar of homemade raspberry jam and asked if I could make something light and dairy-free for her. I had just discovered chia seeds at the farmer's market, and something clicked—the creamy coconut chia pudding layered with bright raspberry purée felt like the answer. One taste and she declared it her new obsession, and honestly, mine too.
I made these for my partner's parents when they visited unexpectedly, nervous about whether the vegan angle would land. Watching them scrape every last bit from the jar while asking for the recipe felt like a small victory in the kitchen. That's when I realized this isn't a compromise dessert—it's genuinely crave-worthy on its own terms.
Ingredients
- Coconut milk (400 ml, full fat): The backbone of everything creamy here—don't reach for the light version or you'll miss that luxurious mouthfeel that makes each spoonful feel indulgent.
- Chia seeds (4 tbsp): These tiny seeds absorb liquid and swell into something almost magical, creating that pudding texture without any dairy whatsoever.
- Maple syrup (2 tbsp plus 1-2 tbsp more): A touch of natural sweetness that plays nicely with both coconut and raspberries, and it dissolves smoothly without grittiness.
- Pure vanilla extract (1/2 tsp): Just enough to whisper in the background and tie the coconut flavor together.
- Fresh or frozen raspberries (250 g plus 40 g for topping): The tartness is crucial—it cuts through the richness and keeps the whole thing from feeling heavy.
- Coconut flakes (2 tbsp): These toast slightly when they hit the cold pudding and add a welcome textural surprise.
- Pistachios or almonds (2 tbsp, optional): I chop these roughly so they stay crunchy and don't disappear into the pudding.
- Fresh mint leaves (optional): A pinch of green freshness that makes the whole thing feel summery and bright.
Instructions
- Whisk the pudding base:
- Pour coconut milk into a medium bowl with chia seeds, maple syrup, and vanilla, then whisk it all together. You'll notice the mixture starts thickening almost immediately—that's the magic happening. Let it sit for 5 minutes, give it another good whisk to break up any clumps, then cover and slide it into the fridge for at least 2 hours.
- Blend the raspberry layer:
- While the pudding is chilling, throw your raspberries and maple syrup into a blender and pulse until completely smooth. Taste it and decide if you want it sweeter—this is your call to make. If you want to remove the seeds for a silkier mouthfeel, gently push the purée through a fine mesh sieve using the back of a spoon.
- Build your parfaits:
- Grab four glasses or jars and start with a layer of chia pudding at the bottom, about a third of the way up. Pour a layer of raspberry purée over it, then repeat until you reach the top, finishing with pudding so the color contrast shows beautifully.
- Crown with toppings:
- Scatter fresh raspberries across the top, then add coconut flakes, a sprinkle of chopped nuts, and a few mint leaves if you're feeling fancy. Serve right away or refrigerate until you're ready—these actually keep beautifully for a day in the fridge.
Save There's something deeply satisfying about serving something beautiful and nourishing to people you care about, especially when no one has to compromise on taste or feel left out by dietary restrictions. These parfaits turned into something I make whenever I want to feel like I'm taking care of someone, including myself.
The Magic of Chia Seeds
The first time I used chia seeds, I was skeptical—they seemed too trendy and I wasn't sure they'd actually do anything. But watching them absorb liquid and transform into something creamy without any thickeners or stabilizers changed my perspective on what whole foods can accomplish. Now I keep them stocked for moments when I want something nutritious that feels indulgent.
Why Raspberries and Coconut Are Best Friends
The tartness of raspberries cuts through coconut's richness in a way that feels perfectly balanced, never cloying or heavy. I've tried this with strawberries and blueberries out of curiosity, but raspberries hit that sweet-tart spot that makes you want another spoonful before you've finished the first one. The slight seed texture also adds a subtle earthiness that coconut alone can't quite achieve.
Assembly and Serving Ideas
Layering matters more than you might think—not just for the visual appeal, though that's definitely part of the joy. When the colors alternate, each spoonful surprises your mouth with a different texture and flavor, which keeps the experience interesting all the way to the bottom of the jar. I've learned that serving these in tall glasses or mason jars makes people genuinely excited to eat them, even if it's the same pudding they could eat from a bowl.
- Make these the night before if you're hosting brunch and want to skip the stress in the morning.
- Add a layer of granola between the pudding and berries if you want something crunchy and unexpected.
- Pair with iced herbal tea or a gentle smoothie for a complete, light meal.
Save These parfaits remind me that some of the most satisfying food moments come not from complicated techniques but from respecting simple ingredients and giving them space to shine. They've become my answer to anyone looking for something that feels like a treat but doesn't weigh you down.
Recipe FAQ
- → How long does chia pudding need to set?
The coconut chia pudding needs at least 2 hours in the refrigerator to thicken properly. For the best texture, let it set overnight. The seeds absorb the liquid and create a creamy, pudding-like consistency.
- → Can I use other types of milk?
Full-fat coconut milk provides the richest, creamiest result. You can substitute almond milk, cashew milk, or oat milk, though the texture will be lighter and less decadent. Canned coconut milk works best for that thick, luxurious pudding texture.
- → How long do these parfaits last in the refrigerator?
Assembled parfaits stay fresh for 2-3 days when stored in airtight containers. The chia pudding and raspberry layers can be prepared separately and kept for up to 5 days. Add fresh toppings just before serving for the best texture and appearance.
- → Do I need to blend the raspberries?
Blending creates a smooth, uniform raspberry layer. If you prefer texture, simply mash the raspberries with a fork. Straining through a sieve removes seeds for a silky purée, though this step is optional if you don't mind the seeds.
- → Can I make these parfaits nut-free?
Yes—simply omit the pistachios, almonds, and coconut flakes. The parfaits are still delicious with just fresh berries and mint on top. You could add seeds like hemp hearts or pumpkin seeds for crunch instead.