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Berry Coconut Chia Pudding Parfait

Berry Coconut Chia Pudding Parfait

Breakfast
Prep Time
15min
Cook Time
30min
Servings
4
Calories
385
Chef's Note

For the creamiest chia pudding, blend half of the mixture in a high-speed blender before layering. This creates a smoother texture while maintaining some of the pleasant pop of whole chia seeds. You can also prepare the chia base up to 3 days in advance for quick assembly in the morning.

Tags
breakfast
gluten-free
dairy-free
vegetarian
make-ahead
chia
berries
coconut
parfait
healthy
Ingredients

  • 1/2 cup chia seeds

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup unsweetened almond milk

  • 3 tablespoons pure maple syrup

  • 1 teaspoon vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/8 teaspoon salt

  • 1 cup fresh strawberries, hulled and sliced

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

  • 1/3 cup toasted coconut flakes

  • 1/4 cup sliced almonds, toasted

  • 2 tablespoons honey

  • 8 leaves fresh mint leaves

Instructions
  • 1

    In a medium bowl, whisk together 1/2 cup chia seeds, 1 can of coconut milk, 1 cup almond milk, 3 tablespoons maple syrup, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon, and 1/8 teaspoon salt until well combined.

  • 2

    Cover the bowl and refrigerate for at least 30 minutes, stirring once halfway through to prevent clumping. For best results, refrigerate overnight.

  • 3

    While the chia pudding is setting, prepare the berry compote by combining 1/2 cup each of strawberries, blueberries, and raspberries with 1 tablespoon honey in a small saucepan.

  • 4

    Cook the berry mixture over medium-low heat for 5-7 minutes, stirring occasionally, until the berries release their juices and begin to break down slightly. Remove from heat and let cool completely.

  • 5

    Toast 1/3 cup coconut flakes and 1/4 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown. Transfer to a plate to cool.

  • 6

    To assemble the parfaits, divide half of the chia pudding mixture among four serving glasses or mason jars.

  • 7

    Layer half of the cooled berry compote on top of the chia pudding layer in each glass.

  • 8

    Add the remaining chia pudding as the next layer in each glass.

  • 9

    Top each parfait with the remaining fresh berries, dividing them equally among the glasses.

  • 10

    Drizzle each parfait with the remaining 1 tablespoon of honey, and sprinkle with the toasted coconut flakes and sliced almonds.

  • 11

    Garnish each parfait with fresh mint leaves before serving.

Nutrition Information (per serving)
385
Calories
9g
Protein
32g
Carbs
26g
Fat
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