This Raspberry Chia Pudding Parfait is a deliciously creamy, nutrient-packed treat that’s perfect for breakfast, snack, or dessert.
Bursting with antioxidants from fresh raspberries and fiber-rich chia seeds, it delivers plant-based protein and healthy fats from coconut milk.
Naturally sweetened and quick to prepare, it’s ideal for meal prep or a grab-and-go option that satisfies your sweet tooth while supporting digestion and sustained energy.
Raspberry Chia Pudding Parfait
Equipment
- 1 Blender (for mixing chia pudding)
- 1 Medium Saucepan (for raspberry sauce)
- 4–5 Glass Containers or Mason Jars (for parfait assembly)
- Measuring Cups and Spoons
- Stirring Spoon or Spatula
Ingredients
For the Chia Pudding:
- 1 13.5 oz can full-fat coconut milk
- ⅓ cup chia seeds
- 1 tsp vanilla extract
- 1 Tbsp organic maple syrup optional
For the Raspberry Sauce:
- 10 oz frozen raspberries
- 1 –2 Tbsp water as needed
- 1 tsp vanilla extract
- 1 Tbsp organic maple syrup optional
- 2 Tbsp chia seeds
Optional Toppings:
- Gluten-free or grain-free granola
- Coconut flakes
- Sliced almonds or other nuts
- Nut butter
- Fresh fruit
Instructions
- Make the Chia Pudding: Combine the coconut milk, chia seeds, vanilla extract, and optional maple syrup in a blender. Blend for a few seconds until the mixture is just combined; for an extra smooth texture, blend a little longer so the chia seeds break down. Pour the mixture into a glass container or bowl and cover. Refrigerate overnight to allow the pudding to thicken. If the pudding becomes too dense the next day, stir in 1–2 tablespoons of almond or coconut milk at a time until you reach your preferred consistency.
- Prepare the Raspberry Sauce: In a medium saucepan, place the frozen raspberries and a small splash of water over medium heat. Cook for 5–8 minutes, stirring occasionally, until the berries soften and release their juices. Add the vanilla extract and optional maple syrup, then simmer on low for 2–3 minutes. Remove from heat, stir in the chia seeds, and let the sauce cool to room temperature. Once cooled, transfer it to the fridge to set overnight alongside the chia pudding.
- Assemble the Parfaits: Choose your serving glasses or jars and begin layering the chia pudding and raspberry sauce. You can start with a base of pudding, add a layer of sauce, then repeat until the container is filled. Optional layers of granola, nuts, coconut flakes, or fresh fruit can be added for extra texture and flavor. The parfaits can be enjoyed immediately or stored in the fridge for later. For the best taste and texture, consume within 4–5 days.
- Serving and Enjoying: Serve the parfait chilled, straight from the fridge. Garnish with any additional toppings you like—granola for crunch, a drizzle of nut butter for richness, or fresh berries for a pop of color. This versatile parfait makes a perfect breakfast, snack, or dessert that’s both satisfying and nourishing.
Notes
- Use full-fat coconut milk for a creamier, richer texture.
- Chia seeds absorb liquid overnight; don’t skip chilling time.
- Adjust sweetness with maple syrup or leave it natural for a lower-sugar option.
- Frozen raspberries work perfectly; fresh berries can be used in season.
- Blend chia seeds slightly for a smoother pudding, or leave them whole for more texture.
- Parfaits can be layered with granola or nuts for added crunch.
- Prep in jars for an easy grab-and-go breakfast or snack.
- Consume within 4–5 days for the best taste and texture.
Chef’s Secrets: Tips For Perfect Pudding
The key to a silky, luscious chia pudding lies in balancing liquid and chia seeds.
Using full-fat coconut milk ensures a rich, creamy consistency while providing healthy fats that help you feel fuller longer.
Blending the chia seeds briefly creates a smoother texture, but leaving them whole adds a pleasant bite.
For the raspberry sauce, cook the berries gently and stir in the chia seeds at the end to thicken without losing vibrant color.
Customizing sweetness is simple: use maple syrup, agave, or leave unsweetened to let the natural tartness of the berries shine.
Layering the parfait carefully, alternating pudding and sauce, creates a visually appealing and satisfying experience.
Serving Suggestions: How To Enjoy Parfaits
These parfaits are versatile and can be enjoyed any time of day.
Serve them for breakfast with a sprinkle of gluten-free granola and fresh berries, or as a light dessert topped with coconut flakes and a drizzle of nut butter.
They make a perfect snack for school or work, and the portioned jars are ideal for meal prep.
For added indulgence, try layering with cacao nibs, sliced bananas, or seasonal fruits to create your own flavor combinations.
Serving chilled brings out the pudding’s creamy texture and preserves the fresh berry flavors.
Storage Tips: Keep Parfaits Fresh Longer
Store prepared chia pudding and raspberry sauce separately in airtight containers in the refrigerator for up to 5 days.
This prevents the granola or toppings from becoming soggy. Assemble the parfaits just before serving for the best texture.
If the pudding thickens too much in the fridge, gently stir in a splash of almond, oat, or coconut milk to loosen it.
Freezing is possible for long-term storage, but the texture may become slightly gelatinous, so thaw in the fridge before eating and stir well.
Frequently Asked Questions
1. Can I use almond or soy milk instead of coconut milk?
Yes, non-dairy milks like almond, soy, or oat milk work well, but the pudding may be slightly less creamy compared to full-fat coconut milk.
2. Can I make this recipe without sweeteners?
Absolutely! The natural sweetness of ripe raspberries can be enough for some tastes.
Optional maple syrup or agave can be added to adjust sweetness.
3. How long does the pudding last in the fridge?
Chia pudding and raspberry sauce can be stored separately for up to 5 days.
Once layered with toppings like granola, it’s best consumed within 2–3 days to maintain texture.
4. Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work beautifully. Gently simmer them with a splash of water to create a sauce, then follow the same steps as with frozen berries.
5. How can I make the pudding smoother?
For a creamy, custard-like texture, blend the chia seeds briefly before refrigerating.
If you prefer a little crunch, leave the seeds whole and allow them to absorb the liquid naturally.
