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–+ servings

Coconut Chia Parfait

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A creamy, make-ahead coconut chia pudding layered with fresh mango and toasted coconut flakes. Naturally vegan, gluten-free, and dairy-free.
Print Recipe
Prep Time 10 minutes
Cook Time 3 minutes
Chill Time 2 hours
Total Time 2 hours 13 minutes

Ingredients
 
 

  • 1 cup canned coconut milk full-fat or light
  • 3 tablespoons chia seeds
  • 2 tablespoons maple syrup or honey, to taste
  • ½ teaspoon vanilla extract pure
  • 1 ripe mango diced
  • 2 tablespoons coconut flakes toasted
  • 1 pinch salt
  • fresh mint optional, for garnish

Equipment

Method
 

  1. In a medium bowl, whisk together the coconut milk, chia seeds, maple syrup or honey, vanilla, and a pinch of salt. Let sit for 5 minutes, then whisk again to prevent clumping.
  2. Cover and refrigerate for at least 2 hours, or overnight, until the mixture thickens to a pudding-like consistency.
  3. Toast the coconut flakes in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Set aside to cool.
  4. Assemble: spoon half of the chia pudding into two clear glasses, add a layer of diced mango, top with the remaining pudding, then finish with more mango and a sprinkle of toasted coconut.
  5. Garnish with fresh mint if using and serve chilled.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 34gProtein: 5gFat: 18gSaturated Fat: 13gSodium: 60mgFiber: 9gSugar: 20g

Notes

Net carbs: 25g per serving (34g total carbs minus 9g fiber).
Substitutions: Swap mango for pineapple, kiwi, or berries. Blend the base before chilling for a smoother pudding.
Storage: The chia base keeps up to 3 days in the fridge. Add fresh fruit and toasted coconut just before serving.
Reheating: None needed. Serve chilled.

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