This post may contain affiliate links. Please see our full Disclosure Policy for details.
Go healthy with the most surprising dessert! This vegan, paleo, gluten-free Coconut Mango Chia Pudding Parfait is super simple to throw together and will satisfy even the biggest sweet tooth!
Real talk: before this parfait, the only way I’d ever had chia seeds was in my breakfast smoothies.
And before that? My Nana owned a Chia lamb. True story.
I wasn’t totally sure how I’d feel about pudding made with those strange little seeds, since I’m not a superfan of tapioca, but I tell you whut: life changing. And good for you, to boot, so there’s that.
Coconut Mango Chia Pudding Parfait.
Someone please tell me how to deal with being 33.
Three weeks. That’s how long I’ve been 33, and thus far, it’s not exactly performing as advertised. I read somewhere that 33 is the magic year when you discover true happiness in every aspect of life. You shake off your childhood and truly come in to your adulthood with a level head full of hope and a positive self-image.
I mean, I can’t argue with that. I like myself, and I have a fairly “can do” attitude (almost to a fault.)
I have a steady job that brings in a nice income (even though I’m mostly miserable and would rather go entrepreneur if it was financially feasible.)
I’m lucky enough to be happily married to a truly good man (who puts up with eating cold dinners due to photography shoots more often than should be allowed, among other things.)
I don’t feel a need or desire to go out on the weekends and make a fool of myself at a bar (not that I ever did.)
I make an effort to exercise (even though the sched has been pretty spotty lately.)
That last point is a bit of a sore subject at the moment. If you’ve hung around here for a while, you know that my bestie Lara and I are pretty yo-yo as far as staying healthy – me more so than her of course, since she’s a dietitian and has to keep herself up, so to speak. In the 2 1/2 years that I’ve been blogging, and the almost 5 since my wedding day, I’ve gained just shy of 30 pounds.
That may not sounds like a lot, but to me it most certainly is. I don’t like the way I feel at this weight.
And it’s not like losing weight and staying healthy hasn’t been at the front of my mind, either. I don’t make resolutions, but every year I make an effort to
I somehow naïvely thought that hitting 33 would make me get my ish together. I was looking forward to everything falling in to place, but then I remembered that life isn’t a fairy tale, and it’s still hard every single day. Results don’t come from sitting passively by and watching things happen – you have to make them happen. Forgive me for sounding like a motivational poster, but it’s true.
Einstein supposedly defined insanity as doing the same thing over and over and expecting a different result. If 33 is my brink of insanity, then I need to stick to a workout schedule…and start replacing my Ben & Jerry’s with way more of this chia pudding.
Antioxidants, Omega-3, fiber, protein, calcium. Sounds like the healthiest little thing you could imagine, right? Chia seeds pack so many nutrients in such a tiny package, I’m about to put them in everything.
For this Coconut Mango Chia Pudding Parfait, some yummy coconut milk (vegan and dairy-free!) was the perfect vessel to draw out their gelatinous side, and it made the whole eating experience that much more delicious! I used bananas, raspberries, and mango to layer mine, but you could use any fruit you like and it will be equally fab.
I ate half of one after this shoot, and the rest for dinner that night (since I’m a grown up) – of course, you can make yours a tad smaller (these were pretty big) if you truly want single portions. Either way, if you’re on the fence about chia pudding, just dive in headfirst.
I promise you won’t start sprouting little green hairs.
Coconut Mango Chia Pudding Parfait
- 14 ounces (can) coconut milk
- 1/4 cup chia seeds
- 1/4 cup coconut shredded; plus more for garnish
- 4-5 Tablespoons maple syrup or honey or agave
- 1 teaspoon vanilla extract
- 1/2 teaspoon cardamom
- 1 Banana sliced
- Fresh raspberries washed
- 1 whole fresh mango diced
- Pistachio nuts chopped, for garnish (optional)
- In a bowl, combine coconut milk, chia seeds, shredded coconut, maple syrup and vanilla. Stir until well combined. Allow mixture sit for about 30 minutes at room temperature.
- Mix again, cover, and refrigerate for at least 3 hours or overnight.
- minutes prior to serving, remove the bowl from the fridge and let sit at room temperature.
- Layer some pudding into the bottom of 2 or 3 serving glasses. Layer sliced bananas sideways against the glass, then fill in the middle with more slices. Layer more pudding, then place a layer of fresh raspberries on top. Again layer pudding, then top with diced fresh mango until glasses are filled to the top. Garnish with more shredded coconut and chopped pistachios.
- Serve immediately or keep in the refrigerator until ready to serve. Pudding will keep in the fridge for 5-6 days, parfaits up to 2 days when covered.
- Broccoli and Asparagus Frittata by A Mind “Full” Mom
- Coconut Mango Chia Pudding Parfait by The Crumby Cupcake
- Herb and Leek Frittata by My Imperfect Kitchen
- Omelette Farcie by Palatable Pastime
Cakes, Pies, and Sweets
- Coconut Custard Pie by Renee’s Kitchen Adventures
- Fresh Strawberry Meringue Cake by That Skinny Chick Can Bake
- Mango Banana Bread by Asian in America
- Meyer Lemon Panna Cotta by Hezzi-D’s Books and Cooks
- Upside Down Brown Sugar Apricot Cake by The Bitter Side of Sweet
Cookies and Bars
- Carrot Cake Oatmeal Cookies by Pies and Plots
- Maple Syrup Madeleines by The Finer Cookie
- Oatmeal Rhubarb Bars by Turnips 2 Tangerines
- Pistachio Lemon Bars by From the Bookshelf
- Creamy and Tangy Avocado Chicken Salad by Cooking On The Ranch
- Grilled Lamb Lollipops with a Lemon and Pea Dip by Sprinkles and Sprouts
- Lemon Quinoa Salad with Asparagus and Tomatoes by Hardly a Goddess
- Pad Thai Spring Rolls by Brunch-n-Bites
- Parmesan Crusted Pork Tenderloin by Sew You Think You Can Cook
- Spring Pizza with Goat Cheese & Asparagus by Wholistic Woman
- Spring Power Bowl by Simple and Savory
- Crab and Asparagus Pasta by My Savory Spoon.com
- Lemon Garlic Shrimp and Asparagus Rotini Pasta by Recipes Food and Cooking
- Pasta Salad with Artichoke Hearts & Feta by Soulfully Made
- Simple Pasta with Peas, Ham and Cream by Cooking With Carlee
- Spinach Artichoke Pasta Recipe by Life Tastes Good
- Baked Swordfish and Asparagus with Lentils and Chermoula by Caroline’s Cooking
- Flaked Salmon Arugula Spinach Watercress Salad by Cindy’s Recipes and Writings
- Prosciutto-Wrapped Salmon with Brie by Books n’ Cooks
- Red Snapper in a Saffron-Tomato Broth with Artichoke Hearts & Potatoes by Gourmet Everyday
- Roasted Shrimp and Asparagus Salad with Lemon Vinaigrette by Jersey Girl Cooks
- Salmon with Parsley Pesto and Peas by Cooking Chat
Veggies and Sides
- Alfredo Scalloped Potatoes with Ham by Fantastical Sharing of Recipes
- Asparagus Ham and Swiss Danish Braid by Crazed Mom
- Asparagus Soup by Bottom Left of the Mitten
- Cheesy Potato Asparagus Tart by Sunday Supper Movement
- Herbed Lemon Potato Salad by Cosmopolitan Cornbread
- Microwave Carrots and Peas by Cricket’s Confections
- Roasted Spring Vegetables by Food Lust People Love
- Shaved Asparagus Salad by A Day in the Life on the Farm