Cherry Coconut Chia Pudding Parfaits {Dairy-free, Vegan}

Cherry Coconut Chia Pudding Parfaits are creamy coconut chia pudding layered with an easy 10 minute homemade cherry compote.  They’re completely healthy yet still indulgent, and perfect for breakfast, snacks, or dessert!

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I’ve discussed with you at length how I’m typically behind when it comes to getting into the latest trends.  Chia seeds took me quite a while because, while I did want to experiment with them, I’d only seen them in gigantic bags for about $1,000.  Actually, it was more like $13, but to me, $13 is an expensive experiment.

I finally found them in bulk bins and bought just enough for a few recipes.   While they added a nice boost of nutrition to them, I couldn’t really tell they were there.  Chia pudding?  Now that’s what chia seeds are all about.

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Chia pudding is a lot like tapioca pudding to me, which I love.  It’s not a smooth pudding — there’s plenty of texture.  Those little chia seeds soak up all the liquid overnight, and they thicken up and get nice and soft.  I was quite skeptical that I would really like this stuff, but I’m totally loving this trend.

The pudding is a blank canvas — you can use whatever type of milk you have on hand whether it be dairy or non-dairy.  I loved it with the coconut milk, which gave it plenty of richness and flavor despite the fact that it was light.  I sweetened it with agave syrup, but you can use honey, maple syrup, or even a simple syrup.  This pudding is highly adaptable. 🙂

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As for the compote, it couldn’t get easier.  Toss your ingredients in a pan, cook them down for a few minutes, and you’ve got yourself a lovely tart-sweet cherry compote.  I mixed some of the cherry juice into some of the chia pudding to make it a red color for a nice layering effect, but you can assemble these any which way you like.  Like I said, it’s highly adaptable!

I layered these little parfaits in the morning to have for breakfast and they came together in a snap.  And you have to understand that eating anything that resembles pudding for breakfast — in a pretty parfait no less — is a special thing. 🙂

Here’s to all the trends that I’m late getting into, and better late than never!  I can’t wait to try about a bazillion flavor combinations with chia pudding, and needless to say, it’s going to be a staple in these parts.

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More chia seed love:

almond coconut chia seed granola4 |

Almond Coconut Chia Seed Granola


strawberry orange ricotta chia seed muffins4 |

Strawberry Orange Ricotta Chia Seed Muffins


Cherry Coconut Chia Pudding Parfaits {Dairy-free, Vegan}
Prep time
Cook time
Total time
Cherry Coconut Chia Pudding Parfaits are coconut chia pudding layered with an easy 10 minute cherry compote. They're healthy yet indulgent, and perfect for breakfast, snacks, or dessert!
Serves: 4-6 servings, depending on the size of your dishes!
For the pudding:
  • 2 cup coconut milk
  • 6 tablespoons chia seeds
  • 2 tablespoon maple syrup*
For the compote:
  • 2 cups fresh or frozen pitted cherries (thawed if frozen)
  • 4 tablespoons maple syrup*
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • toasted coconut, for garnish
Prepare the pudding:
  1. Place the coconut milk, chia seeds, and maple syrup in medium bowl. Stir until combined. Cover with plastic wrap and chill in the refrigerator overnight.
Prepare the compote:
  1. Place the cherries, maple syrup, and lemon juice in a small saucepan. Cook over medium heat until the cherries soften and the juices thicken up slightly, about 10 minutes, then remove from heat and stir in the vanilla extract. Cool completely. The compote will thicken as it cools.
Assemble the parfaits:
  1. Give the pudding a good stir in the morning. If you'd like different colors of pudding, add some of the cherry juice to half of the chia pudding. Layer in jars or glass dishes, alternating with the compote and pudding. Top with a bit of compote and toasted coconut flakes, if desired. Serve and enjoy!
*The maple syrup may be substituted for your favorite sweetener.
I don't like my compote to be terribly sweet, so taste it and add more sweetener if desired.
The compote will sink into the pudding a bit when layering.
To toast coconut, place coconut flakes in a skillet over medium low heat and stir until golden brown and toasted, about 5 minutes.
Recipe by Flavor the Moments.


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