Creamy coconut chia pudding layered with tangy raspberry purée, topped with fresh berries, coconut flakes, and nuts for a refreshing breakfast or dessert.
# What you'll need:
→ Chia Pudding
01 - 1⅔ cups full-fat coconut milk
02 - 4 tablespoons chia seeds
03 - 2 tablespoons maple syrup
04 - ½ teaspoon pure vanilla extract
→ Raspberry Layer
05 - 8.8 ounces fresh or frozen raspberries, thawed if frozen
06 - 1 to 2 tablespoons maple syrup, to taste
→ Toppings
07 - ¾ cup fresh raspberries
08 - 2 tablespoons unsweetened coconut flakes
09 - 2 tablespoons chopped pistachios or almonds, optional
10 - Fresh mint leaves, optional
# Method:
01 - In a medium mixing bowl, whisk together coconut milk, chia seeds, maple syrup, and vanilla extract. Let sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 2 hours, or until thickened to pudding consistency.
02 - Blend raspberries and maple syrup in a blender or food processor until completely smooth. Taste and adjust sweetness as desired. Pass through a fine mesh sieve to remove seeds if preferred.
03 - Divide chia pudding and raspberry purée evenly among 4 glasses or jars, alternating layers and starting with chia pudding as the base layer. Continue layering until each vessel is filled approximately three-quarters full.
04 - Top each parfait with fresh raspberries, coconut flakes, chopped nuts if using, and fresh mint leaves. Distribute toppings evenly across all servings.
05 - Serve immediately or cover and refrigerate until ready to enjoy. Consume within 24 hours for optimal texture and freshness.
