No-Bake Berry and Coconut Chia Pudding Parfait

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Layered chia pudding infused with coconut milk and fresh summer berries, perfect for a light and healthy dessert. This American-inspired summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, unsweetened coconut milk, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1/4 cup chia seeds
• 1 cup unsweetened coconut milk
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup (blueberries, raspberries, strawberries) fresh mixed berries
• 2 tbsp toasted shredded coconut

Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup chia seeds, 1 cup unsweetened coconut milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until well combined.
2. Step 2: Let the mixture sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours or overnight until thickened to pudding consistency.
3. Step 3: To assemble, spoon half of the chia pudding into 4 serving glasses or jars.
4. Step 4: Add a layer of 1/2 cup fresh mixed berries evenly divided among the glasses.
5. Step 5: Repeat with remaining chia pudding and berries, then top each parfait with 1/2 tbsp toasted shredded coconut.
6. Step 6: Serve immediately or keep chilled until ready to eat.