A coconut chia parfait with with fresh strawberries and blueberries.

Coconut Chia Parfaits with Fresh Berries

  • Author: Danielle Gaebel (slightly adapted by Shannon Emery)
  • Prep Time: 5 min (doesn't include overnight soaking of the chia seeds)
  • Total Time: 5 min (doesn't include overnight soaking of the chia seeds)
  • Yield: 2-4 servings (depending on how many berries you put in your parfaits) 1x


With just 6 ingredients, these Coconut Chia Parfaits with Fresh Berries are a quick and easy superfood breakfast or a beautiful treat for a brunch or party!

Recipe courtesy of Natural Contents Good Food For Everyone: Farm Fresh Clean Eating by Danielle Gaebel (Natural Contents LLC; 2016); reprinted with permission. Slightly adapted by Pass Me Some Tasty.



Coconut Chia Parfaits with Fresh Berries

  • 1 1/2 cups coconut milk (cartoned, canned, or homemade – see below for ingredients and instructions) -> the type you use will affect how thick your chia pudding turns out but it will still be tasty no matter which one you choose!)
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 generous pinch sea salt
  • 1/4 cup chia seeds -> If you are using homemade or cartoned coconut milk I would recommend at least 1/3 cup chia seeds instead to get a thicker consistency pudding. But really, it’s up to you on how thick you like you pudding! If you’d like your pudding to look like my photos used canned coconut milk.
  • 1/2 cup (1 pint) fresh berries (I used blueberries, blackberries, and strawberries)

Homemade Coconut Milk


Coconut Chia Parfaits with Fresh Berries

  1. In a medium bowl or container, add coconut milk, maple syrup, vanilla and salt; whisk well. Add chia seed; mix, cover and refrigerate overnight.
  2. Mix chia pudding well. Using two 8oz jars, assemble your parfait. Start with chia pudding; add some berries; add more chia; top with berries and toasted coconut flakes.
  3. Keep covered in fridge until ready to serve. Best within 2 days.
  4. Top with toasted coconut flakes (optional).
  5. Serve!

Homemade Coconut Milk

  1. In a blender, add a filtered water and shredded coconut; cover and blend on high for 3-5 minutes.
  2. Over a medium bowl, strain milk through a nut mylk bag or a piece of shear cloth such as voile, squeezing to remove all the liquid.
  3. Transfer strained milk into glass jar; cover and keep in fridge. Best if used within 5-7 days (shake before using).


Danielle’s quick tips:

Homemade coconut milk is healthier than canned. First, it’s not in a can. Second, it’s quite typical for canned coconut milk to contain guar gum, which can be hard on the digestive system. But in a pinch, canned milk will work. And sometimes it’s better when a thicker consistency is needed. Note, cold canned coconut milk separates – fat on top, milk on bottom. Above 75°F, it will mix, just give it a few shakes. If it does separate, give it a good stir, warm slightly on the stove or throw in blender to liquefy. Look for Native Forest or Natural Value coconut milk, both are organic and cans are BPA free.

Nutrition Facts:

These nutrition facts are based on using raw unsweetened coconut milk. These nutrition values will also vary based on the size of parfait you make and the quantity of berries and chia pudding used.

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