Raspberry Coconut Chia Pudding Parfaits

Creamy coconut chia pudding layered with fresh raspberries and a touch of maple makes this snack feel like dessert — but it’s actually packed with fiber, healthy fats, and antioxidants. It's refreshing, lightly sweet, and totally make-ahead. Serve it chilled in a jar or cup for the ultimate summer snack or brunch treat.

Ingredients (Serves 2–3)

For the Chia Pudding:
1 cup canned coconut milk (full fat or light)
1 TB maple syrup or honey
1 tsp pure vanilla extract
¼ cup chia seeds
Pinch of sea salt

For the Raspberry Layer:
1 cup fresh raspberries
1 tsp maple syrup
½ tsp lemon juice

Toppings (Optional):
Extra raspberries
Toasted coconut flakes
Mint leaves
Granola or crushed pistachios

Directions

Make the chia pudding:
In a medium bowl or jar, whisk together coconut milk, maple syrup, vanilla, and salt. Stir in chia seeds. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate at least 4 hours or overnight until thickened.

Make the raspberry layer:
In a small bowl, mash the raspberries gently with maple syrup and lemon juice. You can leave some whole berries for texture. Refrigerate until ready to use.

Assemble the parfaits:
In small glasses or jars, layer chia pudding with the raspberry mixture. Repeat to create layers. Top with extra berries, coconut flakes, and mint if desired.

Serve chilled. Store in fridge up to 4 days.

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