Coconut Chia Pudding Parfait
Equipment
- 4 mason jars or tall glasses (16 oz)
- Whisk or fork
- Small skillet (for toasting coconut)
- Measuring cups and spoons
- Cutting board and knife
Ingredients
Coconut Chia Pudding Base
- 2 cans (13.5 oz each) full-fat coconut milk shaken or whisked smooth
- 6 tablespoons chia seeds black or white
- 3 tablespoons raw honey or pure maple syrup adjust to taste
- 1 teaspoon pure vanilla extract
- 1 pinch fine sea salt
Parfait Layers
- 2 large ripe mangoes peeled and diced into small cubes, or 2 cups frozen mango thawed
- 1.5 cups granola coconut or vanilla flavor recommended
- 0.5 cup toasted coconut flakes unsweetened
- 2 tablespoons honey or maple syrup for drizzling on top
- 1 small handful fresh mint leaves optional, for garnish
- 1 lime lime zested over the top for brightness, optional
Instructions
Make the Coconut Chia Pudding Base
- If your canned coconut milk has separated, gently warm it in a small saucepan over low heat and whisk until completely smooth. Remove from heat and allow to cool to room temperature.
- In a large bowl or directly in four individual mason jars, combine the coconut milk, chia seeds, honey or maple syrup, vanilla extract, and sea salt. Whisk or shake vigorously until fully combined.
- Let the mixture sit for 10 to 15 minutes, then stir or shake again thoroughly to break up any chia seed clumps that have begun to form. This second stir is critical for a smooth, even pudding texture.
- Cover the bowl or seal the jars with lids. Refrigerate for a minimum of 6 hours, or ideally overnight (8 to 10 hours), until the mixture has thickened to a creamy, spoonable pudding consistency.
Toast the Coconut Flakes
- While the pudding sets (this can be done the evening before or fresh in the morning), spread the coconut flakes in a single layer in a dry skillet over medium-low heat.
- Toast, stirring frequently, for 3 to 4 minutes until the flakes are golden brown and fragrant. Watch carefully — they can go from golden to burnt very quickly. Remove from heat and transfer to a plate to cool completely.
Build the Parfaits
- Remove the coconut chia pudding from the refrigerator. Give it a good stir — it should be thick and creamy. If it seems too thick for your preference, stir in a splash of coconut milk or water to loosen it slightly.
- In four clear serving glasses or mason jars, spoon a generous layer of coconut chia pudding (roughly one-quarter of the total pudding) into the bottom of each glass.
- Add a layer of diced mango over the pudding, followed by a spoonful of granola, then a pinch of toasted coconut flakes.
- Repeat the layers — pudding, mango, granola, coconut flakes — finishing with a final spoonful of mango on top for a beautiful presentation.
- Drizzle a small amount of honey or maple syrup over the top layer. Add a few fresh mint leaves and a fine grating of lime zest if using. Serve immediately for maximum granola crunch, or refrigerate for up to two hours before serving.
Notes
Storage: The coconut chia pudding base keeps in sealed jars in the refrigerator for up to 5 days — ideal for full week meal prep. Add granola and fresh fruit fresh each morning to maintain crunch.
Fruit swaps: Fresh pineapple, passion fruit, kiwi, or a blueberry-lemon compote all work beautifully in place of mango.
Make it vegan: Use pure maple syrup instead of honey — the recipe is already dairy-free and gluten-free (verify your granola is certified GF if needed).
For a thicker pudding: Increase chia seeds to 7 tablespoons for an extra dense, spoonable texture.
Chocolate variation: Whisk 2 tablespoons unsweetened cocoa powder into the coconut milk base before adding chia seeds and layer with sliced banana and almond butter.
Nutrition
Calories: 410kcalCarbohydrates: 46gProtein: 8gFat: 23gSodium: 85mgFiber: 11gSugar: 22g