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 summer cookout recipe (vegan, gluten free), ready in about 10 minutes, pairs chia seeds, unsweetened coconut milk, and maple syrup for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 fresh mixed berries, raspberries, strawberries)
• 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.