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Coconut chia pudding parfaits in glass jars.

Coconut Milk Chia Pudding Parfaits

Heather Smoke
This easy, vegan recipe for coconut chia pudding is naturally sugar free, and delicious for breakfast, topped with fresh berries, peaches or pears.

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5 from 3 votes
Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings2 cups (4 half-cup servings)


  • 1 can (14 oz) unsweetened, full-fat coconut milk
  • ¼ cup water
  • ¼ cup chia seeds
  • tsp ground vanilla (or 1/4 teaspoon pure vanilla extract)
  • small pinch nutmeg or cinnamon
  • fresh berries, stone fruit, unsweetened coconut, chopped pecans, for topping


  • In a bowl, whisk the coconut milk until smooth.
    TIP: If your kitchen is cold, and the coconut cream has solidified in the can, you may need to use a blender to break up the cream if a whisk won't do it.
  • Whisk in the remaining ingredients.
  • Cover the pudding and chill for at least 4 hours, or overnight.
  • In 4 small jars, layer the pudding with berries or stone fruit, and top with unsweetened coconut or chopped pecans.
Keyword Chia Seed, Coconut Milk, Pudding, Sugar Free
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