Vegan Raspberry Coconut Parfait (Printable Version)

Layers of creamy coconut chia pudding combined with fresh raspberry purée and crunchy toppings.

# What You’ll Need:

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

# Step-by-Step Guide:

01 - In a medium bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Allow to rest for 5 minutes, then whisk again to prevent seed clumping. Cover and refrigerate for at least 2 hours until thickened to pudding consistency.
02 - Blend raspberries and maple syrup until completely smooth. Taste and adjust sweetness as desired. For a seedless texture, pass through a fine mesh sieve.
03 - Layer chia pudding and raspberry purée alternately into four glasses or jars, beginning with chia pudding as the base layer. Continue until glasses are filled.
04 - Crown each parfait with fresh raspberries, coconut flakes, chopped nuts, and mint leaves if desired.
05 - Serve immediately or refrigerate until ready to enjoy.

# Expert Tips:

01 -
  • It tastes decadent but requires zero cooking, just patience and a blender.
  • The texture contrast between creamy pudding and bright raspberry swirls keeps every spoonful interesting.
  • You can prep everything the night before, making mornings feel effortless.
02 -
  • Whisk the chia seeds twice during the first five minutes, or you'll end up with hard little pebbles instead of a smooth pudding—learned this the loud way when someone's spoon hit a clump.
  • Full-fat coconut milk is absolutely essential here; the light version creates something watery and disappointing that you'll want to hide.
03 -
  • Blend the raspberries with the maple syrup first, then taste before adding more sweetness—frozen raspberries are often less tart than fresh ones, and you'll regret oversweetening.
  • Store your assembled parfaits covered in the fridge for up to three days, though the texture is best within twenty-four hours.
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