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Coconut Yogurt Chia Seed Pudding Parfaits with Strawberry Jam | Vegan
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5 from 2 votes

Coconut Yogurt Chia Seed Pudding Parfaits

Ultra creamy vegan coconut yogurt chia pudding is topped with a simple 2-ingredient strawberry jam. This is my all-time favorite chia pudding recipe. It's easy to make, versatile, and can be prepared on a Sunday and to enjoy as a quick grab-n-go breakfast throughout the week!
Prep Time4 hrs 30 mins
Cook Time15 mins
Total Time4 hrs 45 mins
Course: Breakfast, Chia Seed Pudding, Snack
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 4 parfaits

Ingredients

Coconut Yogurt Chia Seed Pudding

2-Ingredient Strawberry Jam

  • 3 cups frozen strawberries (about one 10–12 ounce bag)
  • 2 tablespoons pure maple syrup, more or less to taste

Optional Toppings

  • Fresh strawberries, sliced
  • Coconut flakes
  • Pepitas

Instructions

For the Coconut Yogurt Chia Seed Pudding

  • In a medium mixing bowl, whisk together the coconut yogurt, plant-based milk, maple syrup, and sea salt. Add the chia seeds and whisk until evenly dispersed throughout the liquid. Cover and refrigerate for at least 4 hours to thicken and set. Thoroughly whisk after refrigerating to redistribute the chia seeds.

For the 2-Ingredient Strawberry Jam

  • In a large saucepan, combine the strawberries and maple syrup over medium-high heat. Bring to a rapid simmer, reduce the heat to medium-low, cover, and cook for 10–15 minutes or until the fruit has broken down, stirring occasionally. Remove from the heat and use the back of a spoon to roughly mash any remaining large pieces of fruit. Let cool completely. Transfer to an airtight jar and store in the refrigerator.

To Assemble

  • Spoon the chia pudding into 4 bowls or glasses and top with the strawberry jam. Garnish with toppings, if desired.

Notes

*For best results, use homemade coconut yogurt. However, in a pinch, you can substitute store-bought vanilla coconut yogurt. Keep in mind that depending on the sweetness of the yogurt, you may need to adjust the amount of maple syrup.
**I use unsweetened almond milk.