Save to Pinterest There's something magical about layers of vibrant color in a glass, especially when they taste as heavenly as these Vegan Raspberry Coconut Chia Parfaits. This no-cook treat brings together the creamy richness of coconut milk with the bright tang of fresh raspberries, all bound together by the nutritional powerhouse that is chia seeds. Whether you're looking for a make-ahead breakfast or an elegant dessert that won't leave you feeling guilty, these parfaits deliver both beauty and flavor in every spoonful.
Save to Pinterest These parfaits have become my go-to for busy mornings or when entertaining friends with dietary restrictions. The contrast between the creamy coconut chia pudding and the vibrant raspberry layer isn't just visually striking—it creates a perfect balance of flavors and textures. The chia seeds plump up beautifully in the rich coconut milk, creating a pudding-like consistency that's both satisfying and nourishing.
- Chia Pudding Layer: 400 ml (1 can) coconut milk (full fat), 4 tbsp chia seeds, 2 tbsp maple syrup, 1/2 tsp pure vanilla extract
- Raspberry Layer: 250 g fresh or frozen raspberries (thawed if frozen), 1-2 tbsp maple syrup, to taste
- Toppings: 40 g fresh raspberries, 2 tbsp unsweetened coconut flakes, 2 tbsp chopped pistachios or almonds (optional), fresh mint leaves (optional)
- Prepare the chia pudding
- 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.
- Make the raspberry purée
- Meanwhile, blend raspberries and maple syrup until smooth. Taste and adjust sweetness as desired. Pass through a fine mesh sieve to remove seeds, if preferred.
- Assemble the parfaits
- To assemble, layer chia pudding and raspberry purée alternately into 4 glasses or jars, starting with chia pudding.
- Add the toppings
- Top each parfait with fresh raspberries, coconut flakes, nuts, and mint leaves if using.
- Serve
- Serve immediately or refrigerate until ready to enjoy.
The secret to perfect chia pudding is whisking twice – once when you initially mix the ingredients, and again after about 5 minutes. This prevents clumps and ensures the chia seeds are evenly distributed. If you prefer a smoother pudding texture, try blending the coconut milk mixture after the seeds have expanded. For the raspberry layer, straining the seeds is optional but creates a more elegant texture for special occasions.
While this parfait shines with raspberries, don't hesitate to experiment with other fruits. Strawberries, blackberries, or mango all work beautifully. For a tropical twist, add a teaspoon of lime zest to the chia pudding. If you're looking for more protein, stir a tablespoon of your favorite protein powder into the chia mixture, or layer in some Greek yogurt if you're not strictly vegan. Add a sprinkle of granola between layers for extra crunch and texture.
These parfaits are stunning when served in clear glasses or mason jars to showcase the beautiful layers. For a breakfast spread, pair them with fresh fruit and herbal tea. As a dessert, they're elegant enough for dinner parties yet light enough to follow a rich meal. For a special touch, serve in champagne flutes for brunch gatherings. These parfaits keep well in the refrigerator for up to three days, making them perfect for meal prep – just add the crunchy toppings right before serving.
Save to Pinterest What I love most about these parfaits is how they transform simple ingredients into something that feels truly special. The layers of pink and white create a beautiful visual effect that belies how easy they are to make. They're proof that healthy eating doesn't have to be boring or time-consuming. Whether you're enjoying one for a quiet breakfast or serving them to impress guests, these Vegan Raspberry Coconut Chia Parfaits bring a little moment of joy to any occasion.