Print

Fresh Chia Pudding Parfait Recipe Easy 5-Minute Mango Coconut Cream Delight

fresh chia pudding parfait - featured image

A quick and easy fresh chia pudding parfait layered with juicy mango and whipped coconut cream, perfect for a refreshing breakfast or light dessert.

Ingredients

Scale
  • 1/4 cup (40g) chia seeds
  • 1 cup (240ml) full-fat coconut milk or canned coconut cream
  • 2 tablespoons (30ml) maple syrup or honey
  • 1 teaspoon (5ml) vanilla extract
  • 1 large ripe mango (about 1 cup/165g diced)
  • 1 teaspoon (5ml) fresh lime juice
  • 1/2 cup (120ml) canned coconut cream (for whipping)
  • Toasted coconut flakes (optional)
  • Granola or nuts (optional)

Instructions

  1. In a mixing bowl, whisk together chia seeds with full-fat coconut milk, maple syrup, and vanilla extract until smooth and no clumps remain.
  2. Cover the bowl and refrigerate for at least 2 hours or overnight. Stir every 10 minutes during the first 30 minutes to prevent clumping.
  3. Peel and dice the mango, then squeeze fresh lime juice over it to keep it bright and fresh.
  4. Whip the canned coconut cream with a fork or small whisk until smooth and slightly fluffy. Chill until ready to use.
  5. In serving glasses or jars, layer 2-3 tablespoons of chia pudding, a spoonful of diced mango, and a dollop of whipped coconut cream. Repeat layers until glass is full, finishing with mango and optional toasted coconut flakes or granola.
  6. Serve immediately or cover and refrigerate for up to 2 days to allow flavors to meld.

Notes

Stir the pudding mixture during the first hour of chilling to prevent clumping. Use full-fat canned coconut milk for best creaminess. Whip coconut cream for a lighter texture. If pudding is too thick, stir in a splash of coconut milk; if too thin, add more chia seeds and chill longer. Prepare parfait layers just before serving to keep mango fresh.

Nutrition

Keywords: chia pudding, mango parfait, coconut cream, healthy snack, vegan dessert, gluten-free, quick breakfast, tropical flavors