Vegan Raspberry Coconut Chia (Printable Version)

Creamy coconut chia pudding layered with fresh raspberry purée and crunchy toppings for a refreshing delight.

# 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 if frozen
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 Prepare:

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 to pudding consistency.
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. Create 2 to 3 layers of each component for visual appeal.
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 Suggestions:

01 -
  • No cooking required - just mix, chill, and assemble
  • Perfect make-ahead breakfast or dessert option
  • Naturally vegan and gluten-free
  • Packed with omega-3s, fiber, and antioxidants
  • Customizable with your favorite toppings
  • Beautiful presentation for minimal effort
02 -
  • Stir the chia pudding once or twice during refrigeration for the most even texture
  • Warming the coconut milk slightly before adding chia seeds can help prevent the coconut cream from separating
  • Toast the coconut flakes for enhanced flavor and crunch
  • For meal prep, store the components separately and assemble just before eating
  • Use full-fat coconut milk for the creamiest, most indulgent texture
  • If your coconut milk has separated in the can, blend it before mixing with chia seeds
Return