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–+ servings
Cherry chia parfait close-up — three clear layers of cherry chia pudding, coconut whipped cream, and fresh cherries
Raw Food Feast Recipes by Mirjam Henzen

No Bake Cherry Chia Parfait with Vanilla Coconut Cream (Raw, Vegan, Gluten-Free, Oil-Free)

Think peak-season cherries blended into a thick chia pudding, layered with fluffy vanilla coconut whipped cream, and topped with fresh halved cherries. Three layers in a glass jar — deep cherry-purple, fluffy white, glossy ruby-red. Five minutes of hands-on time, naturally sweet, and gorgeous enough to slow you down.
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Prep Time 15 minutes
Chill and Set Time 1 day 2 hours
Total Time 1 day 2 hours 15 minutes
Servings: 4 servings
Course: Dessert
Cuisine: Raw Vegan Dessert
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
 

Homemade Coconut Milk
  • 1 cup coconut flakes (90 g)
  • 3 cups water (720 ml)
  • 1 medjool date pitted
Cherry Chia Pudding
Vanilla Coconut Whipped Cream

Equipment

Method
 

  1. One to two days ahead: chill the can of full-fat coconut milk in the fridge (don't shake it). This separates the firm cream from the watery liquid — the longer you chill, the more reliable the separation. Overnight is the minimum, 24 to 48 hours is better.
  2. Make the cherry chia pudding: blend the cherries, 1 cup of the fresh coconut milk, dates, vanilla, and lemon juice in a high-speed blender until smooth. Pour into a bowl, whisk in the chia seeds, and refrigerate for at least 2 hours (or overnight) to thicken.
  3. Make the coconut milk for the pudding: add the coconut flakes, filtered water, and pitted medjool date to the Nama M1 and run the coconut milk program. Makes about 3 cups — use 1 cup for the pudding, save the rest in the fridge for smoothies or dressings through the week (keeps 3 days).
  4. Make the whipped cream: open the chilled can and scoop only the firm cream layer into a chilled mixing bowl. Beat with an electric mixer (hand or stand) on high for about a minute. Sprinkle in the vanilla bourbon powder and keep beating for another minute — just until the cream holds soft peaks. Stop there. Anything longer warms the cream and the structure breaks. Refrigerate until layering.
  5. Divide the chia pudding between 4 small glass jars, filling each about two-thirds of the way.
  6. Spoon the whipped cream over each pudding layer, smoothing the top gently.
  7. Top each jar with fresh halved cherries, a sprinkle of coconut shred, and a small mint sprig. Serve immediately or chill until ready (best within 24 hours).

Nutrition

Calories: 410kcalCarbohydrates: 42gProtein: 5gFat: 24gFiber: 9g

Notes

The chia pudding texture is everything. After 2 hours, give it a stir and check — if it's still pourable, leave it at least another hour. Every batch of chia behaves slightly differently. A thick, scoopable pudding holds the layers; a thin one will let the layers bleed together.
I use the Nama M1 cold-press nut-and-seed milk maker for the fresh coconut milk in the pudding. Use discount code RAWFOODFEAST to save on the M1 and accessories.
Eat within 24 hours of layering for the best texture and visual. The chia pudding alone keeps for 3 days in the fridge, so you can prep the pudding ahead and layer fresh before serving.
Light coconut milk won't whip up — must be full-fat (18%+ fat content)

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