Raspberry Chia Pudding Parfait
A creamy, fiber-rich parfait layered with chia pudding and fresh raspberry sauce. Naturally sweet, vegan, and gluten-free, this make-ahead treat is perfect for breakfast, snacks, or dessert. Quick to prepare and full of healthy fats and plant-based protein, it’s a satisfying option that keeps you energized and supports digestive health.
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.