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This Mixed Berry Chia Pudding is sweet, creamy, and bursting with fresh flavor! Layer coconut chia pudding with juicy berries for a red, white, and blue chia parfait that’s perfect for summer. It’s an easy, no-bake treat you can enjoy for breakfast, dessert, or a snack – keep a batch in the fridge all season long!
Delicious Details
- Cuisine Inspiration: Central American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Berry Chia Pudding – Fruity Summer Parfaits!
My husband does a good job of eating veggies like roasted broccoli and cauliflower tots that I make for dinner. And he does enjoy a good salad from time to time, though preferably if it is a grilled steak salad. But he refuses to go near roasted Brussels sprouts, claims to hate soup, and sometimes is hesitant to get on board with any new food trend.
So years back, when chia pudding first became popular, and I layered it on top of tropical fruit salad, I was in shock when he said I should make it again. So this time, I went with berries. This is now a summer favorite when we are looking for a lighter treat, something to keep in the fridge for a quick breakfast, or even a red, white, and blue dessert! Here’s why you’ll love it…
- So simple. Chia pudding is made simply by mixing chia seeds with a liquid and giving the seeds time to swell and thicken the mixture. That means it’s a great option for prepping ahead.
- Vibrant. These chia pudding parfaits take advantage of the best of the season by using fresh berries for incredible colors and flavors.
- Versatile. You can meet anyone’s needs since not only is this recipe naturally gluten free and dairy free, but adjusting the sweetener can ensure it is vegan or even keto-friendly.
Recipe Ingredients
Here is a brief overview of what you’ll need to make these berry chia pudding parfaits. Keep reading for some helpful tips. Then scroll to the recipe card for the full amounts and step-by-step instructions.
- Canned light coconut milk. Coconut milk adds a nice richness, and keeps it dairy-free, but you can substitute any dairy or non-dairy milk.
- Sweetener. You can use powdered sugar, honey, maple syrup, or a low carb sweetener like stevia or monk fruit to meet your needs.
- Vanilla extract.
- Chia seeds.
- Berries. I like to use a combination of strawberries, blueberries, and raspberries, but you can use any single berry or combination you like. Just keep the total quantity the same.
Tips and Variations
- Prep ahead. You can definitely make these ahead of time. While they only need a half hour in the fridge to thicken, they can certainly be prepared the night before, and you can even store them in the fridge for a few days.
- Use other fruit. The strawberry, blueberry, and raspberry combination with this coconut chia pudding gives this treat a fun red, white, and blue color combo. But you can use any other berries you like, or even go with peaches to make Blueberry Peach Chia Seed Parfaits.
- For serving. I love making them in glasses so each person gets their own individual dessert. But there is no reason you couldn’t just toss this all in a bowl for a picnic and let everyone scoop it out. Or use little shot glasses or mini dessert cups to turn them into mini desserts perfect for parties.
- Serve or store. Enjoy immediately, or store in the refrigerator until ready to serve, up to two or three days.
More Berry Desserts
- Berry Watermelon Pizza
- Berry Pound Cake Bites
- Mango Berry Fruit Salad
- Mixes Berry Quinoa Parfaits
- Red, White, and Blueberry Yogurt Popsicles from The View From Great Island
- Frozen Yogurt Bark with Berries from Diethood
Mixed Berry Chia Pudding
Ingredients
- 13.5 oz. can light coconut milk
- 1 Tablespoon powdered sugar, honey, or maple syrup , or your preferred sweetener
- 1 teaspoon vanilla
- ¼ cup chia seeds
- 2 cups sliced strawberries
- 2 cups blueberries
- 2 cups raspberries
Instructions
- In a small bowl, stir together a 13.5 oz. can light coconut milk, 1 Tablespoon powdered sugar, honey, or maple syrup, 1 teaspoon vanilla, and ¼ cup chia seeds. Set aside in the refrigerator for at least a half hour (you can do this the night before, if you like).
- Divide the 2 cups sliced strawberries between eight glasses or bowls. Top with a couple of tablespoons of the chia pudding.
- Divide the 2 cups blueberries between the glasses or bowls. Divide the remaining coconut chia pudding between the dishes.
- Top each with several raspberries, dividing the 2 cups raspberries equally between the dishes.
- Store in the refrigerator until ready to serve. Can be prepared the night before.
Did you make this?
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I’ve never had coconut chia pudding, can’t wait to make this. Our boys will love it!
I’m sure they will!
This would be such a perfect dessert for the 4th of July!
Yes, perfect colors and berries for the season!
Very pretty. I love those glasses, too!
This has my mom written all over it!
So pretty AND healthy!
Thank you Cindy!
My fav – chia seed pudding with berries! Love this combo and such a refreshing dessert!
It is a fabulous combo!
It is a great combo! Thanks!
These are so pretty and they look so yummy! What a nice, healthy treat! : )
Thanks Joan! I really loved how they looked, and everyone loved how they tasted!