This refreshing coconut chia seed parfait is so appetizing with its eye catching layers of creamy chia pudding, juicy pineapple chunks and extra-quick crispy granola prepared on the stove. Enjoy either for breakfast or as a healthy and filling snack or dessert!
Chia seeds are such impressive tiny little seeds. I mean, they can absorb 10 times their weight in liquid. Crazy, right?
This is why I love them so much. Not only are they extraordinary healthy, but the fact that they absorb liquid so well makes them such an ally when cooking, especially baking. They help bind ingredients together just like eggs do, but while carrying large amount of protein, healthy fiber and precious omega 3 along the way.
Although they can be useful in so many ways, my favorite way to enjoy them is actually the simplest way: chia pudding. Combining them with the right ratio of liquid creates a tapioca-like consistency that is easy to customize with different flavors. They will make you feel energized and surprisingly satiated.
This coconut pineapple parfait is definitively a family favorite. I have been making it for a while and it disappears so fast every time. The combination of tropical flavors from the coconut and pineapple is so refreshing!
Why you will love this coconut chia seed parfait
- Fresh and healthy
- So appetizing
- Perfect for meal-prep
- Easy to customize
- Deliciously filled with contrasting textures
How to prepare this coconut chia seed parfait
This parfait is made out of 3 layers: Chia pudding + Diced pineapple + Granola.
- To make the chia pudding: simply combine chia seeds, shredded coconut, canned coconut milk, vegan plain milk, maple syrup and vanilla extract. Then, let the pudding set in the fridge for at least 2 hours.
- To make the quick granola: making granola on the stove is so easy and fast! Simply melt coconut oil in a pan, then add maple syrup, pumpkin seeds, shredded coconut, raw oats and a pinch of salt. Stir for a few minutes (3-5) until slightly browned, then let cool down in the pan.
Store bought granola would also work great and help speed up this recipe, or try making your parfait using this sweet potato granola.
- Fresh pineapple: Simply chop the pineapple in bite sized pieces. Although fresh is best, you can also use sugar free canned pineapple.
Each of the layers can be prepared ahead, but built the parfait only when ready to eat.
Using coconut oil
You will need to use coconut oil when making the granola. You cannot substitute this ingredient for any other oil and here is the reason why: when coconut oil cools down, it goes back to a harder state seen at room temperature.
In this case, this makes the oat mixture crunchy after cooled down. I do not consider coconut oil any healthier than any other oil, but I find its unique texture and taste very useful in many recipes, especially baking. Like any other oil, just limit its use to a minimum and save it for special treats!
Watch how to make it
Tips when making this coconut chia seed parfait recipe
- Stick around when preparing the granola and keep the heat on medium. There is a fine line between slightly browned and burnt! So, make sure you are constantly stirring in the pan and remove from the heat after a few minutes or when you see the oats starting to brown.
- The granola will still appear soft just after finishing to cook, but will become crispy after cooling down completely.
- I use a combination of full fat canned coconut milk and vegan plain regular milk. This helps keep the fat content lower. You can also use low fat coconut milk or substitute the vegan milk for more coconut milk. More coconut milk will create a pudding higher in fat, but with a richer and creamier consistency!
Customize your parfait
What’s great about most parfaits is that you can easily customize them depending on your taste or using what you already have. You can use this recipe and change up things to make it your own.
- Switch up the fruits. If you want to keep a good tropical vibe, then try using diced kiwis, mangoes or bananas. Peaches, berries or oranges would also be delicious. This recipe is easy to personalize depending on the seasons.
- Add nuts or seeds. They would add lots of textures, but also more healthy fat and protein, which can help you feel full longer.
- Adjust the thickness of your pudding. I love my chia pudding on the creamier and thinner side, but if you want a denser pudding, start with less of the vegan milk and adjust the texture after it had rested in the fridge.
How to store this chia dessert
- Make the chia seeds pudding ahead and let it rest in the fridge. Keep it in a air-tight container, it will be good for a up to 5 days. It might get thicker with longer period of resting time. If it is the case, then simply adjust the consistency by adding a splash of vegan milk just before layering.
- You can also prepare the granola ahead of time, simply store it in a air-tight container for up to 5 days at room temperature.
Layer the parfait only when ready to eat.
Other recipes with chia seeds you might like
- Black bean brownies
- Pear and cinnamon oatmeal bars
- Mocha chia pudding
- Cherry marmalade
- Vegan blueberry cheesecake
- How to make overnight oats
- Pumpkin and orange overnight oats
- Cherry & vanilla energy balls
I hope you like this coconut pineapple parfait as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Coconut chia seed parfait with pineapple
For the coconut chia pudding
- 1/4 cup chia seeds
- 2 tbsp shredded coconut
- 1/2 cup canned coconut milk
- 1 1/4 cup vegan plain milk or more canned coconut milk
- 2-3 tbsp maple syrup or to taste
- 1 tsp vanilla extract optional
For the quick granola
- 2 tbsp coconut oil unrefined is best for more coconut flavor
- 2 tbsp maple syrup
- 2 tbsp unsweetened shredded coconut
- 2 tbsp raw pumpkin seeds
- 1 cup old fashioned oats choose gluten-free if necessary
- pinch of salt
For the parfait
- 2 cups fresh pineapple diced in bite size
- shredded coconut to taste, for topping
Make the chia pudding:
- In a medium bowl, combine all the coconut chia pudding ingredients and whisk well with a fork.
- Transfer to the fridge for at least 2 hours to let the chia pudding set (overnight is better).
Make the quick granola:
- In a small pan, start by melting the coconut oil over medium heat.
- When melted, add the rest of the ingredients and stir well.
- Keep cooking for about 3-5 minutes on medium heat until the oats are starting to brown and you get a toasty smell. Remove from the heat and let it cool completely in the pan, untouched. The oats will get crunchy as they cool down.
Built the parfait:
- Layer the chia seed pudding, granola and pineapple in a jar or a bowl. Enjoy!
- I use full fat canned coconut milk when making this recipe. You can also use low fat if you prefer. Also, I combine coconut milk with regular vegan milk to cut down on the total amount of fat, but you can use only canned coconut milk (if doing so, you might need to add extra liquid as the canned coconut milk is thicker than regular vegan milk, adjust the texture after storing in the fridge).
- Canned coconut milk will typically separate into a solid and watery layer inside the can. Before adding the coconut milk to the chia seeds, make sure to combine the solid vs liquid together. I usually use my blender to do so.
- Store the extra granola in a air-tight container at room temperature for up to 5 days.
- Store the extra coconut chia seeds pudding in a air-tight container in the fridge for up to 5 days.
- Built the chia seeds parfait right before eating, as the granola could get soggy by absorbing the moisture from the pudding.