Coconut Mango Chia Pudding Parfait

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!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword chia pudding parfait
Prep Time 20 minutes
Chilling Time 3 hours
Total Time 20 minutes
Servings 3
Calories 518kcal
Author Erica


  • 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.


*Prep time does not include chilling time


Calories: 518kcal | Carbohydrates: 51g | Protein: 6g | Fat: 35g | Saturated Fat: 27g | Sodium: 24mg | Potassium: 726mg | Fiber: 10g | Sugar: 30g | Vitamin A: 620IU | Vitamin C: 35.2mg | Calcium: 158mg | Iron: 6.1mg