Vanilla Coconut Chia Parfait (Printable Version)
Creamy coconut chia layers topped with fresh berries and granola for a refreshing breakfast or dessert.
# Ingredient List:
→ Chia Pudding Base
01 - 1 cup canned coconut milk, full-fat or light
02 - 1 cup unsweetened almond milk
03 - 1/4 cup chia seeds
04 - 2 tbsp pure maple syrup
05 - 1 tsp pure vanilla extract
06 - Pinch of salt
→ Layers and Toppings
07 - 1 cup fresh berries, such as blueberries, raspberries, or strawberries
08 - 1/2 cup granola, gluten-free if needed
09 - 1/4 cup unsweetened shredded coconut
10 - Additional maple syrup for drizzling, optional
# How to Make It:
01 - In a medium bowl, whisk together the coconut milk, almond milk, chia seeds, maple syrup, vanilla extract, and salt until well combined.
02 - Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping. The mixture should thicken to a pudding-like consistency.
03 - Spoon a layer of chia pudding into the bottom of 4 glasses or jars.
04 - Add a layer of fresh berries over the chia pudding.
05 - Sprinkle granola and shredded coconut over the berries.
06 - Repeat layers as desired, finishing with fresh berries and a drizzle of maple syrup if preferred. Serve immediately or keep chilled until ready to enjoy.
# Expert Advice:
01 -
- The coconut vanilla combination tastes like dessert but fuels your morning with real energy.
- Meal prep magic means you stir once and have four breakfasts ready to grab.
02 -
- That thirty minute stir makes all the difference between silky pudding and clumpy disappointment.
- Chia seeds need time to work their magic, so overnight chilling gives the best texture.
03 -
- Use all coconut milk and skip the almond milk when you want true dessert level indulgence.
- Wide mouth jars make layering so much easier and create prettier visual stripes.