Vegan Chocolate Chia Pudding Parfaits (Print Version)

Rich chocolate chia layers meet fluffy coconut whip in this elegant vegan parfait.

# Components:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers & Toppings

10 - 1/2 cup fresh berries (raspberries, strawberries, or blueberries)
11 - 2 tablespoons vegan dark chocolate, shaved or chopped (optional)
12 - 2 tablespoons toasted coconut flakes (optional)

# Directions:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until completely smooth with no lumps.
02 - Add chia seeds to the mixture and stir thoroughly, ensuring even distribution throughout the liquid.
03 - Cover the bowl and refrigerate for at least 2 hours, stirring once after 30 minutes to prevent clumping. For best results, refrigerate overnight until mixture reaches desired thickness.
04 - Remove the chilled coconut milk can and carefully scoop the solidified coconut cream from the top into a separate mixing bowl. Discard or reserve the liquid for another use.
05 - Add powdered sugar and vanilla extract to the coconut cream, then beat with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy with soft peaks.
06 - Spoon a layer of chocolate chia pudding into parfait glasses, add a layer of coconut whip, then repeat the layers to create alternating stripes.
07 - Crown each parfait with fresh berries, shaved dark chocolate, and toasted coconut flakes as desired.

# Expert Advice:

01 -
  • It tastes decadent and creamy but is actually packed with omega-3s and real nutrition.
  • Zero cooking required means you can make it on your busiest days and still impress yourself.
  • The texture contrast between silky pudding and airy whip is weirdly therapeutic to eat through.
02 -
  • That coconut milk needs to be chilled overnight or it won't separate properly—rushing this step means you'll be whipping liquid instead of cream.
  • Stirring the chia pudding halfway through chilling sounds tedious, but it makes the difference between a spoonable pudding and a gritty bottom with liquid on top.
03 -
  • Quality cocoa powder makes a real difference in the final taste—splurge on something labeled Dutch-processed or natural depending on how intense you want the chocolate flavor.
  • If your coconut milk has a slight flavor you don't love, a tiny squeeze of lemon juice in the pudding brightens everything and masks any coconut flavor that might be overpowering.
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