Vegan Raspberry Coconut Chia (Printable Version)

Creamy coconut chia pudding paired with tart raspberry purée for a refreshing, plant-based treat.

# What You'll Need:

→ Chia Pudding

01 - 1¾ cups full-fat coconut milk
02 - ¼ cup chia seeds
03 - 2 tablespoons maple syrup
04 - ½ teaspoon pure vanilla extract

→ Raspberry Layer

05 - 2 cups fresh or frozen raspberries, thawed
06 - 1–2 tablespoons maple syrup, to taste

→ Toppings

07 - ¼ cup fresh raspberries
08 - 2 tablespoons unsweetened coconut flakes
09 - 2 tablespoons chopped pistachios or almonds, optional
10 - Fresh mint leaves, optional

# How-To Steps:

01 - Whisk together coconut milk, chia seeds, maple syrup, and vanilla extract in a medium bowl. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours until thickened.
02 - Blend raspberries with maple syrup until smooth. Taste and adjust sweetness as desired. Pass through a fine mesh sieve to remove seeds if preferred.
03 - Alternately layer chia pudding and raspberry purée into 4 glasses or jars, starting with chia pudding as the base layer.
04 - Top each parfait with fresh raspberries, coconut flakes, nuts, and mint leaves if desired.
05 - Serve immediately or refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • No cooking required - just mix, chill, and layer!
  • Beautiful presentation with minimal effort
  • Naturally sweetened with maple syrup
  • Perfect make-ahead option for busy mornings
  • Packed with omega-3 fatty acids from chia seeds
  • Completely plant-based and gluten-free
02 -
  • For the thickest chia pudding, refrigerate overnight rather than just 2 hours
  • Warm your maple syrup slightly before adding to make it easier to incorporate
  • Layer components in small, thin layers rather than thick ones for the most beautiful visual effect
  • Toast your coconut flakes before topping for enhanced flavor and crunch
  • If making ahead, add the toppings just before serving to maintain their texture
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