Cherry Coconut Chia Pudding Parfaits are creamy chia seed pudding layered with an easy homemade cherry compote.  They’re a great dairy-free breakfast, snack or dessert!

Cherry chia pudding parfait in a jar

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 seed pudding?  Now that’s what chia seeds are all about.

Overhead shot of cherry chia seed pudding

Chia seed 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.

Chia 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. 🙂

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 chia seed pudding 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.

Spoonful of cherry chia seed pudding

More chia seed recipes:

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Cherry chia pudding parfaits

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

Cherry Chia Pudding Parfaits are creamy chia seed pudding parfaits layered with an easy homemade cherry compote.  They're dairy-free and vegan!

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For the pudding:

  • 2 cups coconut milk sub with your favorite milk
  • 8 tablespoons chia seeds
  • 2 tablespoon maple syrup sub with your favorite sweetener

For the compote:

  • 2 cups fresh or frozen pitted cherries thawed if frozen
  • 4 tablespoons maple syrup or your favorite sweetener
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • toasted coconut for garnish


Prepare the pudding:

  • Place the coconut milk, chia seeds, and maple syrup in medium bowl and stir until combined.
  • Let stand for 10-15 minutes until the chia seeds thicken a bit, then stir well once more.
  • Cover the bowl with plastic wrap and chill for 2 hours or overnight.

Prepare the compote:

  • 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:

  • 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!


  • 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.


Serving: 1parfait, Calories: 534kcal, Carbohydrates: 54g, Protein: 7g, Fat: 36g, Saturated Fat: 28g, Polyunsaturated Fat: 6g, Sodium: 82mg, Fiber: 10g, Sugar: 35g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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