Description
A creamy and refreshing Raspberry Chia Pudding Parfait made with full-fat coconut milk and sweetened naturally with maple syrup. Layers of soaked chia pudding and homemade raspberry sauce create a delicious, healthy dessert or breakfast parfait. Topped optionally with nuts, seeds, and fresh fruits for added texture and nutrition.
Ingredients
Chia Pudding
- 1 1/2 cans full-fat coconut milk (about 20 oz)
- 1/2 cup chia seeds
- 2 tbsp vanilla extract
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 1/4 cup water (or more if needed)
Raspberry Sauce
- 12 oz frozen or fresh raspberries
- 1/4 cup water
- 1 tsp vanilla extract
- 1 tbsp maple syrup
Optional Toppings
- Nuts
- Hemp seeds
- Bee pollen
- Grain-free granola (such as paleo granola)
- Coconut flakes
- Nut butter
- Fresh fruits
Instructions
- Prepare the chia pudding: In a medium bowl, combine the full-fat coconut milk with chia seeds, vanilla extract, maple syrup, lemon juice, and 1/4 cup water. Stir well to mix all ingredients thoroughly. Allow the mixture to soak and thicken for 20 minutes, stirring occasionally if needed to prevent clumps.
- Make the raspberry sauce: In a pan over medium heat, place the raspberries and 1/4 cup water. Cook for 5-8 minutes while stirring continuously, breaking down the berries to form a sauce-like consistency. Then, add vanilla extract and maple syrup. Reduce the heat to low and simmer the mixture for an additional 2-3 minutes, stirring regularly to blend flavors well.
- Cool the raspberry sauce: Remove the pan from heat and allow the raspberry sauce to cool to room temperature. This will help the parfait layers to set better.
- Assemble the parfait: Start by placing a layer of grain-free granola at the bottom of each serving jar or glass. Follow with a layer of the prepared chia pudding. Then add a layer of the cooled raspberry sauce. Repeat layers as desired to fill the serving containers.
- Add optional toppings: Finish the parfait with optional toppings such as nuts, hemp seeds, bee pollen, coconut flakes, nut butter, or fresh fruits to add texture and extra nutrition.
Notes
- Soaking the chia seeds properly is key for a smooth pudding texture; stir occasionally during soaking if needed.
- The raspberry sauce can be made ahead and refrigerated for up to 3 days.
- Adjust the sweetness by adding more or less maple syrup according to taste.
- You can substitute fresh raspberries for frozen ones without changing the recipe.
- For a thinner pudding consistency, add a little more water during soaking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
