Mango and Coconut Chia Parfait
Layers of coconut chia pudding and bright mango puree, topped with toasted coconut flakes. As much about the look in the glass as the taste.
By Vegan Cook. Published 5 August 2026
Ingredients
Serves 2.
- 1/4 cupchia seeds
- 1 cupfull-fat coconut milk
- 1 tbspmaple syrup
- 1/2 tspvanilla extract
- 1 cupmango puree (from 1 large ripe mango, or thawed frozen mango, blended)
- 2 tbspcoconut flakes
Cookware
- Bowl
- Whisk
- 2 glass jars or glasses
- Small dry pan
Method
Read each step end-to-end before starting.
- 01
Make the pudding
Whisk the chia seeds into the coconut milk with the maple syrup and vanilla. Wait 5 minutes, whisk again to break up any clumps, then chill for at least 2 hours until thick.
- 02
Toast the coconut
Toast the coconut flakes in a dry pan over medium heat for 2-3 minutes, tossing constantly, until golden and fragrant. Watch closely — they go from pale to burnt in seconds. Tip out immediately to stop the cooking.
- 03
Layer
Spoon a layer of coconut chia pudding into the bottom of each glass, then a layer of mango puree, and repeat, finishing with a layer of mango so the colour shows through the top.
- 04
Finish
Scatter the toasted coconut flakes over the top just before serving so they stay crisp. Can be assembled the night before, adding the coconut only at the last minute.
Allergen profile
Every recipe here is fully plant-based. Cross-contamination risk depends on your kitchen, so check all packaging.
Swap note
Naturally gluten-free, soy-free and nut-free. Check your coconut flakes are unsweetened if watching sugar.