Vegan Raspberry Coconut Chia Parfaits (Printable)

Creamy coconut chia pudding layered with tangy raspberry purée for a refreshing breakfast or dessert.

# Components:

→ Chia Pudding

01 - 1¾ cups full-fat coconut milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - ½ teaspoon pure vanilla extract

→ Raspberry Layer

05 - 9 ounces fresh or frozen raspberries, thawed if frozen
06 - 1 to 2 tablespoons maple syrup, adjusted to taste

→ Toppings

07 - 1½ cups 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 until well combined. Allow mixture to sit for 5 minutes, then whisk again to prevent chia seeds from clumping. Cover and refrigerate for at least 2 hours until thickened to pudding consistency.
02 - Blend raspberries with maple syrup in a blender or food processor until completely smooth. Taste and adjust sweetness as desired. For a seedless texture, press mixture through a fine mesh sieve.
03 - Distribute chia pudding evenly among four glasses or jars, filling each halfway. Top with raspberry purée, then add remaining chia pudding to fill glasses three-quarters full.
04 - Garnish each parfait with fresh raspberries, coconut flakes, chopped nuts if desired, and fresh mint leaves for color and freshness.
05 - Serve immediately while flavors are fresh, or refrigerate until ready to enjoy. Consume within 24 hours for optimal texture and taste.

# Expert Advice:

01 -
  • The texture contrast between silky pudding and tart berry layer hits different every single spoonful.
  • It looks fancy enough to impress but comes together in just 15 minutes of active work.
  • No cooking required means your kitchen stays cool and you can make it the night before without stress.
02 -
  • Skip the second whisking and you'll end up with grainy pudding instead of smooth—that 5 minute rest and remix is non-negotiable.
  • Full-fat coconut milk is everything; lite coconut milk will give you a thin, disappointing pudding that doesn't justify the wait time.
03 -
  • If your coconut milk separated in the can, scoop the thick cream from the top into your bowl first, then add the liquid and whisk—it blends smoother this way.
  • Taste your raspberry purée before assembling; the tartness can vary wildly depending on how ripe they were, and that one extra tablespoon of maple syrup might be exactly what it needs.
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