Creamy Coconut Chia Pudding Parfait with Raspberry & Fig | Healthy Breakfast Recipe


This stunning coconut chia pudding parfait is layered with vibrant raspberry puree, fresh figs, toasted coconut, and pistachios. A healthy, gluten-free, and vegan-friendly breakfast or dessert that’s as beautiful as it is delicious. Perfect for meal prep!

Creamy Coconut Chia Pudding Parfait with Raspberry & Fig

Prep Time: 10 minutes Chill Time: 4 hours (or overnight) Servings: 2 generous parfaits (or 4 smaller ones) Cuisine: Healthy / Clean Eating Diet: Vegan, Gluten-Free, Dairy-Free, Refined Sugar-Free option

Ingredients

For the Coconut Chia Pudding:

  • 1 cup (240 ml) full-fat coconut milk (canned)
  • ½ cup (120 ml) almond milk or any plant-based milk
  • ¼ cup (40g) chia seeds
  • 2–3 tbsp maple syrup or honey (adjust to taste)
  • 1 tsp pure vanilla extract
  • Pinch of salt

For the Raspberry Puree:

  • 1 cup (150g) fresh or frozen raspberries
  • 1–2 tbsp maple syrup or honey
  • 1 tsp lemon juice

Toppings:

  • 2 fresh figs, sliced
  • ¼ cup toasted coconut flakes
  • 2 tbsp crushed pistachios
  • Extra raspberries and coconut flakes for garnish
  • Light drizzle of honey or maple syrup

Instructions

  1. Make the Chia Pudding In a medium bowl or jar, whisk together the coconut milk, almond milk, maple syrup (or honey), vanilla extract, and salt until smooth. Add the chia seeds and whisk vigorously for 1–2 minutes to prevent clumping. Let the mixture sit for 10 minutes, then whisk again. Cover and refrigerate for at least 4 hours or overnight until it reaches a thick, pudding-like consistency. Stir once halfway through if possible.
  2. Prepare the Raspberry Puree In a small blender or food processor, blend the raspberries, maple syrup, and lemon juice until smooth. If the mixture is too thick, add 1 tablespoon of water. Taste and adjust sweetness if needed. Strain through a fine mesh sieve for a smoother texture (optional). Set aside.
  3. Assemble the Parfaits In two clear glass jars or dessert glasses, start with a layer of coconut chia pudding (about 2–3 tablespoons). Add a spoonful of raspberry puree for a vibrant red layer. Repeat the layers until you reach the top of the glass, finishing with a final layer of chia pudding.
  4. Add the Beautiful Toppings Top each parfait with sliced fresh figs, a generous sprinkle of toasted coconut flakes, and crushed pistachios. Drizzle lightly with honey or maple syrup so it glistens. For that perfect Pinterest look, scoop out a small spoonful from the front to show the creamy texture inside.
  5. Serve Serve immediately for the best texture, or keep chilled until ready to eat. These parfaits can be made the night before and stored in the refrigerator for up to 2 days.

Recipe Notes & Tips

  • For a thicker pudding, add an extra tablespoon of chia seeds.
  • Make it fully refined sugar-free by using only maple syrup or a few drops of stevia.
  • Swap figs with fresh strawberries, blueberries, or mango when they’re not in season.
  • Toast coconut flakes in a dry pan over medium heat for 2–3 minutes until golden and fragrant.
  • This recipe is naturally high in fiber, omega-3s, and antioxidants — perfect for a nourishing breakfast or elegant healthy dessert.

Nutrition (per serving – approximate)

Calories: 385 | Protein: 7g | Carbs: 32g | Fat: 26g | Fiber: 12g

Keywords for SEO: coconut chia pudding, chia pudding parfait, healthy breakfast parfait, vegan chia pudding, raspberry chia pudding, fig and coconut dessert, meal prep breakfast, gluten free breakfast, Instagram worthy breakfast

Location: United States

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