These vegan Peaches ‘n’ Cream Chia Seed Pudding Parfaits are subtly sweet, creamy, and breakfast appropriate (yet dessert-worthy). Plus, they’re packed to the brim with detoxifying chia seeds. Creamy vanilla chia pudding and sweet peach compote are layered into jars and topped with frozen diced peaches, pepitas, and coconut flakes.
This post is sponsored by Silk. All thoughts and opinions are 100% my own.
These Peaches ‘n’ Cream Chia Seed Pudding Parfaits are. . .
Breakfast appropriate, yet also dessert worthy.
Packed to the brim with detoxifying chia seeds.
Similar to this recipe, which I shared back in June, the chia pudding layer is made ultra creamy with the addition of vanilla coconut yogurt.
As mentioned in the first recipe, I strongly encourage using homemade coconut yogurt as it yields the most delightful texture (see recipe for a link to my favorite coconut yogurt recipe). That said, in a pinch, store-bought coconut yogurt will work great too—the texture and mouthfeel will just be slightly less creamy.
To make the vanilla chia pudding layer, you’ll whisk together vanilla coconut yogurt, Silk Unsweetened Original Coconutmilk, pure maple syrup to taste, and a pinch of sea salt until smooth. Then, whisk in the chia seeds and transfer the mixture to the refrigerator to chill for at least six hours, or until thickened into a pudding.
While the chia pudding sets or just prior to assembling (your choice on timing), you’ll prepare a quick and easy peach compote. Simply add frozen peaches, pure maple syrup, and a bit of filtered water to a saucepan, and bring it to a boil.
Then, reduce the heat and simmer for 15 minutes, or until the peaches begin to break down into a sauce. As noted in the recipe, depending on how much juice your frozen peaches release, you may need to add more filtered water to thin the compote and prevent scorching. Once the peaches are softened, you’ll turn off the heat and use the back of a fork to thoroughly mash them.
Once the chia pudding and compote are ready, layer them into four small jars or glasses. Then, when you’re ready to enjoy, top as desired and serve. My favorite topping additions are fresh or frozen diced peaches, pepitas, and coconut flakes, but feel free to top however you wish.
The chia pudding and peach compote can be layered into glasses and refrigerated for up to four days before enjoying. Simply hold off on adding the toppings until just before serving to keep everything fresh and vibrant.
Peaches 'n' Cream Chia Seed Pudding Parfait
Coconut Yogurt Chia Pudding
- 1 1/3 cups homemade vanilla coconut yogurt (I recommend Gena's Raw Vegan Vanilla Coconut Yogurt) or store-bought unsweetened vanilla coconut yogurt
- 1 cup Silk Unsweetened Original Coconutmilk, plus more if needed
- 2 to 3 tablespoons pure maple syrup, to taste
- Pinch sea salt
- 1/3 cup chia seeds, plus more if needed
- 10 ounces frozen peaches, about 2 cups
- 1/4 to 3/4 cup filtered water, as needed
- 1 to 2 tablespoons pure maple syrup, more or less to taste (depending on the sweetness of your fruit)
- Fresh peaches, diced
- Fresh berries
- Coconut flakes
For the Coconut Yogurt Chia Pudding
- In a medium-sized airtight container, whisk together the coconut yogurt, plant-based milk, maple syrup, and sea salt. Add the chia seeds and whisk until they're evenly dispersed throughout the liquid. Refrigerate for at least 6 hours to thicken.
- Thoroughly whisk after refrigerating to redistribute the chia seeds. If it's too thick, whisk in more plant-based milk, 1 tablespoon at a time to thin; if it's too thin, whisk in more chia seeds, 1 tablespoon at a time, to thicken.
For the Peach Compote
- In a medium saucepan, combine the frozen peaches, 1/4 cup of the water, and the maple syrup over medium-high heat. Bring to a rapid simmer, reduce the heat to low, cover, and cook for 15 minutes or until the fruit begins to break down, stirring occasionally. If needed to thin or prevent burning, add in more filtered water, 2 tablespoons at a time. Turn off the heat and use the back of a fork to mash any visible pieces of fruit into the compote.
- Let cool completely, transfer to an airtight jar, and refrigerate until ready to use.
- If the compote is too thick after refrigerating, whisk in more filtered water, 1 tablespoon at a time, until desired consistency is reached.
- Spoon the chia pudding into 4 bowls or glasses and top with the peach compote. Garnish with toppings, if desired.
**Note on preparation time: This recipe requires just 10 minutes of active preparation and 15 minutes of cooking plus 6 hours of chill time. ***The chia pudding and peach compote can be layered into glasses and refrigerated for up to four days before enjoying. Simply hold off on adding the toppings until just before serving to keep everything fresh and vibrant.