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Layers of fresh berries and chia pudding in a small jar topped with coconut flakes.

Chia Pudding Parfaits with Fresh Berries

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5 from 3 reviews


With just 6 ingredients, these Chia Pudding 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.



Chia Pudding Parfaits with Fresh Berries

Homemade Coconut Milk


Chia Pudding Parfaits with Fresh Berries

  1. In a medium bowl or container, add coconut milk, maple syrup, vanilla, and salt; whisk well. Add chia seeds; 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 the fridge until ready to serve. Best within 2 days.
  4. Top with toasted coconut flakes and serve!

Homemade Coconut Milk

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


The type of coconut milk you use will affect how thick your chia pudding turns out but it will still be tasty no matter which one you choose!

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 how thick you like your pudding! If you’d like your pudding to look like my photos used canned coconut milk.

 I used blueberries, blackberries, and strawberries. Use any berries that you love!

Prep time does not include overnight soaking of the chia seeds.

Yield will depend on how many berries you put in your parfaits.

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.

  • Category: Breakfast
  • Method: Chill
  • Cuisine: American
  • Diet: Gluten Free
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