Save There's something about layering food that makes it feel celebratory, even at 7 a.m. on a Tuesday. I discovered these parfaits while experimenting with ways to use up a surplus of raspberries from a farmers market haul, and I was amazed at how the chia seeds transformed ordinary coconut milk into something luxuriously creamy without a spoonful of dairy. The first time I served them to friends, everyone asked if they were eating something indulgent, and I loved admitting they were actually wholesome. Now they're my go-to when I want breakfast to feel like a small act of self-care.
I made these for my sister during a surprise weekend visit, and watching her take that first spoonful while light streamed through the kitchen window felt like I'd given her something small but meaningful. She ended up asking for the recipe three times because she kept forgetting to write it down, then texting me from the grocery store asking which aisle had chia seeds. That's when I knew this dish had staying power.
Ingredients
- Coconut milk (full fat, 400 ml): This is the foundation of creamy magic—don't use light versions or they'll stay thin and watery no matter how long you wait.
- Chia seeds (4 tbsp): These tiny seeds absorb liquid and create that perfect pudding texture; they're worth buying from a bulk bin because you'll use them constantly.
- Maple syrup (2 tbsp for pudding, 1–2 tbsp for raspberries): Start with less for the berries and taste as you go, since raspberries vary wildly in tartness depending on the season.
- Vanilla extract (1/2 tsp): Pure vanilla makes a noticeable difference here; imitation versions taste thin against the coconut.
- Fresh or frozen raspberries (250 g for purée, 40 g fresh for topping): Frozen raspberries work beautifully and cost less, but let them thaw completely and drain excess liquid before blending.
- Coconut flakes (2 tbsp, unsweetened): The unsweetened version keeps the dish balanced; sweetened ones make it cloying.
- Nuts or pistachios (2 tbsp, optional): Pistachios add a subtle earthiness that raspberries play well against.
- Fresh mint leaves (optional): A single leaf on top looks intentional and adds a cooling note that brightens everything.
Instructions
- Combine and rest the pudding base:
- Whisk coconut milk, chia seeds, maple syrup, and vanilla in a bowl until everything is evenly distributed. The mixture will look thin at first, and that's correct—wait 5 minutes, then whisk again to break up any clumps of chia seeds that have started to gel.
- Chill until thick:
- Cover and refrigerate for at least 2 hours, though overnight is even better if you have the time. You're looking for a consistency somewhere between yogurt and mousse—thick enough to hold a layer without collapsing.
- Transform the raspberries:
- Blend raspberries with maple syrup until completely smooth, then taste and adjust sweetness to your preference. If you mind the texture of seeds, push the purée through a fine sieve with the back of a spoon—this step takes a moment but gives a silkier mouthfeel.
- Layer with intention:
- Spoon chia pudding into the bottom of each glass or jar, then add a layer of raspberry purée, then repeat. The contrast in colors and the way they stack matters more than you'd think.
- Dress it up:
- Top each parfait with fresh raspberries, coconut flakes, and nuts if you're using them. A small mint leaf on top signals that this is something special, not just breakfast.
Save One morning last spring, I made these for myself on a day when everything felt heavy, and somehow the brightness of the raspberries and the coconut creaminess shifted my entire mood. It was just breakfast, but it felt like a small kindness I was giving myself, a reminder that food is also about how it makes you feel.
The Science Behind Chia
Chia seeds work through a clever bit of chemistry: they're hydrophilic, meaning they love absorbing water or in this case, coconut milk. Within minutes of mixing, a gel-like coating forms around each seed, and when you whisk again, you break up the bigger gels into smaller ones, creating an even texture rather than little gelatinous clusters. This is why patience and that second whisking actually matter—it's not a fussy step, it's the step that makes the difference between smooth pudding and a separated mess.
Making It Your Own
This recipe is genuinely flexible, and I love how it invites you to play. I've made versions with blackberries and a hint of cardamom, with strawberries and a drizzle of balsamic, even with blueberries and lemon zest. The base stays the same because it works, but the berries are your canvas. One winter I added a small crunch layer of granola between the pudding and the fruit, and it completely changed the experience in the best way.
Storage and Serving Ideas
These parfaits actually improve with a day or two in the fridge—the flavors meld and the pudding deepens. I usually assemble them the night before if I'm feeding guests, keeping the toppings separate so the coconut flakes stay crispy. You can also layer everything in mason jars and bring them to picnics or pack them for work; something about eating from a spoon straight from a jar feels more casual and honest than plating dessert.
- Assemble up to 3 days ahead and store covered in the fridge, adding fresh toppings just before eating.
- Keep the pudding and purée separate if you're making ahead, then layer fresh when ready to serve.
- These are beautiful served in clear glasses or jars so people can see all the layers you worked to create.
Save These parfaits taught me that healthy food doesn't need to apologize for being delicious, and that sometimes the simplest combinations create the most memorable moments. Make them when you want to feel taken care of, or make them for someone else when words feel insufficient.
Kitchen Guide
- → How long do chia parfaits last in the refrigerator?
The layered parfaits stay fresh for 2-3 days when stored in airtight containers. For best results, add fresh toppings like nuts and coconut flakes just before serving to maintain their crunch.
- → Can I use frozen raspberries instead of fresh?
Absolutely. Thaw frozen raspberries completely before blending into the purée. The frozen variety works beautifully and makes this dish budget-friendly year-round.
- → What can I substitute for coconut milk?
Almond milk, cashew milk, or oat milk work well, though the final texture will be lighter. For a richer alternative, try cashew cream or blend soaked cashews with water.
- → Do I need to soak chia seeds before making the pudding?
No separate soaking is required. Simply whisk the chia seeds directly into the coconut milk and refrigerate. The seeds will gel and thicken the mixture within 2 hours.
- → Can I make these parfaits nut-free?
Yes. Omit the pistachios and almonds from the toppings. Use sunflower seeds or pumpkin seeds for crunch instead, and ensure your coconut milk is processed in a nut-free facility if allergies are a concern.
- → How can I make the chia pudding thicker?
Increase the chia seeds to 5 tablespoons or use full-fat canned coconut milk. Letting the mixture refrigerate overnight also creates a thicker, more pudding-like consistency.