• Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6-8 1x
  • Category: Dessert, Breakfast
  • Cuisine: Raw, Vegan, Gluten Free


A delicious no-cook luscious dessert of coconut soaked chia seeds and layers of ruby red roasted rhubarb is perfect for weeknights on the couch. This layered healthy treat also works a charm as a decadent breakfast.


for the chia pudding

  • 2 X 400ml can coconut milk
  • 1/4 cup coconut water
  • 1/4 cup maple syrup
  • 1/3 cup chia seeds

for the rhubarb

  • 1 bunch rhubarb, leaves trimmed
  • 1/4 cup rapadura sugar
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla paste/powder
  • 2 star anise pods


  1. Place 400ml coconut milk, coconut water, chia seeds and maple syrup in a large bowl. Mix well with a balloon whisk. Cover and refrigerate for 3 hours.
  2. Pre-heat oven to 180C. Line a small rimmed baking tray with baking paper.
  3. Wash and dry the rhubarb stalks. Cut into 4cm pieces. Place in a bowl with the sugar, maple syrup, vanilla and anise. Mix well. Pour on to the prepared tray and spread evenly. Roast in the pre-heated oven for approximately 20 minutes until tender and syrupy. Remove from heat and allow to cool completely.
  4. When ready to assemble, stir through another 400ml coconut milk through the chia pudding to loosen it up. Layer chia and roasted rhubarb in six small glasses (150ml capacity each). Drizzle some of the syrup over assembled parfaits. Refrigerate until ready to serve.


These parfaits can be layered in small ball mason jars and covered with a lid for breakfast on the go.

If the pudding feels a bit lumpy after the second addition of coconut cream, add a bit of coconut water to loosen it some more.

Coconut cream can be subbed with coconut milk. I find them both to be almost the same.