Vegan Raspberry Coconut Chia

There's something about standing in front of an open fridge on a quiet morning, hunting for something that feels both indulgent and honest. That's where these parfaits came from for me—a Saturday when I'd picked up too many raspberries at the market and had a can of coconut milk catching dust on the shelf. I layered them almost by accident, not really thinking, just wanting something cold and vibrant before the day got loud. One spoonful and I knew I'd stumbled onto something worth repeating.

I made these for a friend who'd gone vegan and spent weeks worried she'd miss creamy breakfast foods. Watching her face when she tasted it—that moment where surprise and satisfaction hit at the same time—reminded me that the best recipes aren't about restriction, they're about discovery. Now whenever she visits, it's the first thing she asks for, and I've started making extra because her partner sneaks bowls from the back of the fridge.

Ingredients

• Coconut milk (400 ml, full fat): This is your foundation, and full fat matters more than you'd think—it's what makes the pudding actually creamy instead of watery and disappointing.
• Chia seeds (4 tbsp): These tiny seeds absorb liquid and transform into something almost gel-like, creating that signature pudding texture without any weird graininess.
• Maple syrup (2 tbsp for pudding, 1–2 tbsp for raspberries): It dissolves cleanly and tastes less artificial than refined sugar, and you can adjust the amount based on how sweet you want things.
• Vanilla extract (1/2 tsp): Just enough to whisper in the background without overpowering—pure vanilla is worth the extra dollar.
• Fresh or frozen raspberries (250 g): If you're using frozen, thaw them first so they blend smoothly, and save a handful of fresh ones for garnish because they look beautiful on top.
• Coconut flakes (2 tbsp): Toast them lightly in a dry pan if you have a minute—it deepens the flavor and adds real crunch that makes each spoonful interesting.
• Pistachios or almonds (2 tbsp, chopped): Nuts add protein and texture, but they're truly optional if you have nut allergies or just don't have any on hand.
• Fresh raspberries and mint (for topping): These finish the dish and make it look like you spent way more effort than you actually did.

Instructions

Mix your pudding base:

Pour the coconut milk into a bowl and whisk in chia seeds, maple syrup, and vanilla until everything's combined. Let it sit for five minutes, then whisk again—this prevents the seeds from clumping into an unpleasant paste. Cover and slide it into the fridge for at least two hours, or overnight if you're planning ahead.

Blend the raspberries:

Add raspberries and maple syrup to a blender and blend until completely smooth, then taste it and adjust sweetness if needed. For a silkier texture, strain the purée through a fine mesh sieve to remove the seeds, though I'll admit I skip this step half the time because I like the texture.

Layer with intention:

Pour a spoonful of pudding into the bottom of a glass or jar, then add a spoonful of raspberry purée, and keep alternating until both layers reach near the top. It doesn't have to be perfectly neat—the best looking parfaits are the ones you actually eat.

Finish and serve:

Top each one with fresh raspberries, toasted coconut flakes, chopped nuts, and a leaf or two of mint if you have it around. Eat right away while everything's cold, or cover and refrigerate until you're ready.

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There was an afternoon when I layered these into mason jars for a picnic, and something about eating them outdoors in the shade with a book nearby felt like I'd accidentally created a moment instead of just breakfast. That's when a recipe stops being about ingredients and starts being about the life it fits into.

Why This Works Without Any Cooking

The magic of this recipe is that nothing requires heat—no stovetop, no oven, just time and a blender. This means you can make it in the middle of summer when turning on the stove sounds absolutely miserable, and it means on rushed mornings you can keep pre-made pudding in the fridge and assemble parfaits in under three minutes. There's something freeing about a recipe that doesn't demand anything of your kitchen except patience.

The Texture Game

What makes these parfaits actually crave-worthy is how every spoonful has three different textures happening at once—the creamy coconut pudding, the smooth tart purée, and then you hit the crunch of toasted coconut or nuts. I learned early on that the crunch matters just as much as the creaminess, because without it your bowl becomes monotonous by the third bite. That's also why toasting your coconut flakes makes such a difference—it's a small step that feels negligible until you taste it.

Make It Your Own

The framework here is solid, but this is one of those recipes where you can play around without breaking anything. Try blackberries or blueberries instead of raspberries, add a layer of granola for serious crunch, or swap the maple syrup for agave if that's what you have. The only thing I'd caution against is skipping the full-fat coconut milk—that's the one ingredient doing all the heavy lifting, and it deserves respect.

• If you want extra decadence, drizzle a tiny bit of almond butter between layers for richness.
• Make the pudding up to three days ahead and it'll still be perfect, which means you can have fancy breakfast without thinking about it.
• If mint isn't your thing, a dusting of dark cocoa powder looks stunning and tastes incredible against the tartness.

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These parfaits have become my answer to the question of how to eat well without it feeling like a chore. There's real pleasure in something that's both nourishing and delicious.

Recipe FAQs

→ How long should the chia pudding chill?

Chilling for at least 2 hours is essential to let the chia seeds absorb the coconut milk and thicken to a creamy texture.

→ Can I use frozen raspberries for the purée?

Yes, use thawed frozen raspberries and blend smoothly before layering to maintain vibrant flavor and consistency.

→ What nuts pair best for toppings?

Chopped pistachios or almonds add a pleasant crunch and complement the coconut and raspberry flavors well.

→ Is maple syrup necessary, and can it be substituted?

Maple syrup provides natural sweetness but can be replaced with honey or agave nectar according to preference.

→ Can I prepare the layers in advance?

Yes, both chia pudding and raspberry purée can be made ahead and stored separately, then layered before serving.