Vegan Raspberry Coconut Chia Parfaits (Printable Version)

Creamy coconut chia pudding layered with tangy raspberry purée for a vibrant, refreshing treat perfect any time of day.

# What You'll Need:

→ Chia Pudding

01 - 1 13.5 fl oz can full-fat coconut milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - 1/2 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.
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.
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 Hints:

01 -
  • Simple to prepare with just a handful of wholesome ingredients
  • Make-ahead friendly for busy mornings or last-minute desserts
  • Naturally sweetened with maple syrup and fresh fruit
  • Perfect balance of creamy, crunchy, and fruity textures
  • Suitable for multiple dietary needs: vegan, gluten-free, and dairy-free
02 -
  • Prepare the chia pudding the night before for the perfect texture
  • Toast the coconut flakes in a dry pan for enhanced flavor and aroma
  • Use full-fat coconut milk for the creamiest, most luxurious pudding
  • Layer components just before serving to maintain distinct colors
  • If you prefer a sweeter dessert, add an extra drizzle of maple syrup on top
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