Vegan Chocolate Chia Parfaits (Printable Version)

Layered vegan chocolate chia pudding with airy coconut whip and fresh berries in parfaits.

# What You'll Need:

→ 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 and Toppings

10 - 1/2 cup fresh berries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# 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 - Stir in chia seeds, ensuring they are evenly distributed throughout the mixture.
03 - Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping, until the mixture reaches a thick pudding consistency.
04 - Scoop the solidified coconut cream from the top of the chilled coconut milk can into a clean mixing bowl, discarding or reserving the liquid.
05 - Add powdered sugar and vanilla extract to the coconut cream and whip with a hand mixer until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into parfait glasses, add a layer of coconut whip, then repeat to create alternating layers.
07 - Top each parfait with fresh berries, shaved chocolate, and toasted coconut flakes as desired.

# Expert Tips:

01 -
  • It looks fancy enough to impress but requires zero cooking skills or baking anxiety.
  • The texture contrast between thick, spoonable pudding and clouds of coconut whip is honestly addictive.
  • You can prep everything in advance and just assemble when hunger strikes, making mornings feel effortless.
02 -
  • Don't skip the 30-minute stir—if you let chia seeds sit undisturbed, they'll all sink and clump together at the bottom, creating uneven textures and a disappointing pudding.
  • The coconut milk absolutely must be refrigerated overnight, not just a few hours—the separation won't be complete and you'll end up with something too thin to whip properly.
  • Fresh chia pudding tastes fine but can taste a bit grainy if you eat it the same day; waiting until the next day lets the seeds fully soften and creates that true custard-like texture.
03 -
  • If your coconut milk doesn't separate when chilled, try a different brand—the ratio of cream to liquid varies significantly between products and some don't separate well.
  • Whip your coconut cream in a cold bowl with cold beaters for fluffier results that stay fluffy longer without deflating.
  • Toast your own coconut flakes in a dry pan for two minutes if you buy unsweetened bulk flakes—the difference between raw and toasted is transformative.
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