Chia Pudding Parfait With Raspberry Compote


This parfait is perfect for breakfast/brunch and even as dessert. You can easily play around with the toppings and get creative decorating them with different berries & nuts.

Known for their health benefits, chia seeds are rich in nourishing essential fatty acids, high in natural plant fibre, plant protein and minerals, such as calcium, phosphorus and manganese. The nutrition qualities of chia seeds translate into numerous health benefits including boosting energy, stabilising blood sugar levels, improving digestion, lowering cholesterol and promoting overall heart health, all while also nourishing our beauty bits – our hair, skin & nails.

If you’re not a fan of straight up chia pudding, I dare you to try this version which calls for a little added yogurt. Adding the yogurt completely changes the texture of chia pudding, making it creamier and less gooey in consistency. If you’re dairy free, plain coconut yogurt is a great alternative. It is naturally sweetened with a raspberry compote, which is a simple mix of raspberries, freshly squeezed orange juice, balsamic vinegar and chia seeds. The chia seeds added into the compote help absorb some of the moisture, giving it a nice thick consistency.


Chia Pudding Parfait With Raspberry Compote
Recipe type: Breakfast
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 tbsp chia seeds
  • ½ cup coconut milk or almond milk
  • 2 tsp natural sweetener (coconut sugar, raw honey, xylitol or stevia)
  • 4 tbsp Greek yogurt or coconut yogurt (the natural flavoured by Coyo is amazing!)
  • 2 cups raspberries (fresh or frozen)
  • ¼ cup freshly squeezed orange juice (juice from 1 medium orange)
  • 1 tsp vanilla extract
  • 1 tsp balsamic vinegar (optional)
  • pinch sea salt
  • ½ tbsp chia seeds
  • 1 fig sliced in 6 boats
  • 1-2 tsp chopped almonds (or nuts/sees of your choice)
  • 1 tsp desiccated coconut
  1. Place raspberries, orange juice, vanilla, salt salt balsamic vinegar in a pan and bring to a boil.
  2. Reduce to medium heat and let the sauce simmer for 20-25 minutes, allowing some of the liquid to evaporate
  3. Remove from heat and transfer to a glass bowl or jar. Add chia seeds and stir gently until mixture starts to thicken up. Leave to cool for 10-15 mins.
  4. In a separate bowl combine chia seeds and coconut/almond milk. Stir with a spoon until the mixture starts to thicken up. Leave for 10-15 mins until it gets a pudding like consistency (alternatively you can leave it overnight).
  5. Mix the chia pudding with Greek yogurt and natural sweetener until well combined and place in a serving bowl.
  6. Pour the cooled raspberry sauce on top and drizzle with nuts, coconut & figs or other fruit of choice (blueberries & pomegranate seeds are great too)


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One Response to Chia Pudding Parfait With Raspberry Compote

  1. jill conyers says:

    I love chia pudding and your recipe looks delicious! Pinning for menu planning.

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