Vegan Raspberry Coconut Chia Parfaits (Printable Version)

Creamy coconut chia pudding layered with tangy raspberry purée, topped with fresh berries, coconut flakes, and nuts. A vibrant make-ahead treat.

# What You'll Need:

→ Chia Pudding

01 - 1 3/4 cups full-fat coconut milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - 1/2 teaspoon pure vanilla extract

→ Raspberry Layer

05 - 1 3/4 cups fresh or frozen raspberries, thawed
06 - 1 to 2 tablespoons maple syrup, to taste

→ Toppings

07 - 1/2 cup 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 base.
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 -
  • It comes together in just 15 minutes of hands-on work, with the rest happening while you live your life.
  • The contrast between creamy and tart keeps every spoonful interesting, like a little flavor conversation in a glass.
  • Once you nail the basic technique, you can swap berries, add granola, or drizzle with chocolate without thinking twice.
02 -
  • If you skip that second whisking of the chia pudding after 5 minutes, you'll end up with little gritty clusters floating throughout—it's worth the 30 seconds to avoid it.
  • Full-fat coconut milk is absolutely non-negotiable here; light versions won't give you that luxurious mouthfeel that makes this special.
03 -
  • If your coconut milk has separated in the can, that's actually perfect—just whisk it all together and use the whole can without worrying about separating it back out.
  • For a granola crunch option, sprinkle some good granola right before eating rather than mixing it in, so it stays crispy instead of going soft from the moisture.
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