Chia Parfait Recipe
individual coconut-yogurt chia pudding with fresh fruit & mexican granola
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Ingredients
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Coconut Chia Pudding
Mexican-style Granola
Fresh Fruit & Garnish
Method
Coconut Chia Pudding
Combine liquids
In a medium bowl, whisk together the coconut milk, Greek or coconut yogurt, maple syrup, vanilla extract and a pinch of salt until smooth and homogeneous.
Add chia seeds
Stir in the chia seeds until evenly distributed. Let the mixture sit for 5 minutes, then whisk again to break up any clumps.
Set and chill
Cover the bowl and refrigerate for at least 2 hours, preferably overnight, until the mixture has thickened to a pudding consistency. Stir once or twice during the first 30 minutes to ensure even hydration.
Mexican-style Granola
Preheat oven
Preheat the oven to 325°F (160°C). Line a small baking sheet with parchment paper.
Mix dry ingredients
In a bowl, combine the rolled oats, shredded coconut, pumpkin seeds, slivered almonds, brown or coconut sugar, ground cinnamon, ancho chili (or smoked paprika), cocoa nibs (if using) and a pinch of salt. Toss to combine.
Bind and bake
Drizzle the oil and honey (or maple syrup) over the dry mix and stir until the mixture is evenly coated. Spread into an even layer on the prepared baking sheet. Bake for 12–15 minutes, stirring once at the halfway point, until golden and fragrant. Watch closely near the end to prevent burning.
Cool and crisp
Remove the granola from the oven and let it cool completely on the sheet; it will crisp as it cools. Break into clusters and store in an airtight container for up to 1 week.
Assemble Parfaits
Prepare glassware: choose 4 small serving glasses or jars (each will hold ~1 cup). If pudding was refrigerated, give it a final stir to loosen.
Layer 1 — base: Spoon about 3 tablespoons of the coconut chia pudding into the bottom of each glass, smoothing to an even layer.
Layer 2 — fruit: Add a thin layer (about 1–2 tablespoons) of diced mango and berries evenly over the pudding.
Layer 3 — crunch: Sprinkle 2 tablespoons of the Mexican-style granola over the fruit to create texture and contrast.
Repeat layers: Add another 2–3 tablespoons of chia pudding, more fresh fruit (about 1–2 tablespoons), and finish with a final sprinkle of granola.
Garnish and serve: Top each parfait with a small pinch of lime zest and a mint leaf. Serve immediately for maximum crunch, or refrigerate up to 4 hours (granola will soften slightly).