2. Whisk until well combined, cover and refrigerate for 30-60 minutes or overnight. make sure you give it a good stir a couple of times so that the chia seeds don’t clump together.

For mango-lime parfait

3. In a small blender or food processor, add 1 cup chopped mango and 1 tbsp fresh lime juice. pulse for about 5-10 seconds until smooth but still pulpy.

4. Add the mango pulp in a glass jar. scoop some amount of chia pudding in the jar.

5. Top it with chopped mango, unsweetened coconut flakes.

For raspberry-lemon parfait

6. In a small blender or food processor, add 1 cup raspberry and 1 tbsp fresh lemon juice. pulse for about 5-10 seconds until smooth but still pulpy.

7. Add the raspberry pulp in a glass jar. scoop some amount of chia pudding in the jar.

8. Top it with raspberries and almond butter.

For blackberry-orange parfait

9. In a small blender or food processor, add 1 cup blueberries and 1 tbsp fresh orange juice. pulse for about 5-10 seconds until smooth but still pulpy.

10. Add the blueberry pulp in a glass jar. scoop some amount of chia pudding in the jar.

11. Top it with blueberries, honey and orange zest.

12. Store any leftovers in the fridge covered in an airtight container for up to 5 days.

Notes

For a lighter version, feel free to swap out the canned coconut milk for coconut milk in the carton or any non-dairy milk of your choice. keep in your mind that depending on the brand of canned coconut milk or nut milk that you are using you might get a different consistency. if it’s not thick enough add a bit more chia seeds.