Coconut Chia Pudding Trifle

This trifle is the dessert I reach for when I want something that feels indulgent but is secretly doing a lot of nutritional heavy lifting. Layer it into individual mason jars and you’ve got a make-ahead treat (or breakfast) for the whole week — no last-minute assembly, no fuss the morning of. It’s naturally vegan and dairy free too, so it’s one of the easier desserts to serve when everyone at the table is eating a little differently.

Chia seeds are doing more work here than most people realize — they’re one of the best plant sources of omega-3 fats, and they soak up liquid to form a pudding that’s genuinely high in fiber, no gums or thickeners required. Coconut milk adds richness along with healthy fat, and the fruit layer brings real vitamin C and antioxidants instead of the corn syrup most trifles are built on. Even the granola layer pulls double duty as a crunchy topping and a source of healthy fats from the nuts and coconut oil.

Because everything is built and stored in layers, it’s genuinely kid-friendly to assemble — little hands can help layer fruit and pudding into jars without much mess. And since the granola stays separate until serving, it never goes soggy, so these hold up beautifully in the fridge for busy-week lunches or a make-ahead dessert for company.

SarahThyme

Coconut Chia Pudding Trifle

This creamy, decadent trifle hits the mark when you need something a little sweet but packed with healthy fat and fiber.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Servings: 8 servings

Course: Dessert, Snack

Cuisine: Fusion, Italian

Calories: 700

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Chia Pudding

• 3 cup coconut milk
• 3/4 cup chia seeds
• 2 tbsp lemon juice more or less to taste (substitute lime or orange juice if desired)
• 3 tbsp maple syrup more or less to taste
• 1 tsp vanilla

Granola

• 1 cup chopped nuts I like pecans, but any nut will work
• 1 cup oats not instant
• 2 tbsp honey
• 1 tbsp coconut oil
• 1 tbsp cinnamon

Cheesecake Filling

• 16 oz vegan cream cheese 2 blocks
• 4 tbsp oat milk any dairy-free milk works
• 1 tsp vanilla
• 3 tbsp lemon juice more or less to taste
• 4 tbsp sugar

Fruit Filling

• 16 oz fresh or frozen fruit
• 16 oz fresh or frozen fruit a different type or color than the first
• 1/2 cup water if necessary — if the fruit is juicy there’s no need to add it
• 2 tsp vanilla
• 2 tbsp lemon juice may need more to adjust for taste
• 6 tbsp white sugar more or less to adjust for taste

Method

 

1. Set out cream cheese to soften. If making the fruit filling from scratch, put each fruit in its own saucepan and simmer on medium-low. Add 1 tablespoon of lemon juice and 3 tablespoons of sugar to each pan. If the fruit isn’t juicy, add 1/4 cup water.
2. While the fruit is simmering, start the granola. Gently warm the coconut oil, honey, and cinnamon in the microwave and stir together with the oats and chopped nuts. Spread onto a parchment-lined baking sheet and bake for 20-30 minutes at 275°F. Nuts burn easily, so check often.
3. Once the fruit is cooked down and thickened slightly, turn off the heat and set aside to cool. While the granola bakes, start the chia pudding mixture.
4. In a large mixing bowl, stir together the chia seeds, coconut milk, 1 teaspoon vanilla, 2 tablespoons lemon juice, and 3 tablespoons maple syrup. Adjust lemon juice and maple syrup to taste. Set aside.
5. In a large bowl, blend together the cream cheese, sugar, 1 teaspoon vanilla, and 3 tablespoons lemon juice, adding oat milk 1 tablespoon at a time until thick and smooth. Adjust lemon and sugar to taste and set aside.
6. Take the granola out and set aside to cool. Stir the chia pudding again to prevent lumps and place in the refrigerator to cool. Blend the cheesecake filling again until the sugar is fully dissolved, then refrigerate.
7. Prepare containers to fill. Once the fruit filling has cooled, place just enough fruit to cover the bottom of each container. Add about 1/2 cup of chia pudding to each container, then top with the second fruit.
8. Put the cheesecake mixture into a piping bag (or a baggie with the corner cut off) and pipe a layer onto the top of the fruit. If not serving right away, seal and store in the refrigerator.
9. Add the granola shortly before serving — keep it sealed and stored at room temperature until ready to use, so it stays crunchy.

Nutrition

Calories: 700kcalCarbohydrates: 67gProtein: 13gFat: 49gSaturated Fat: 20gPolyunsaturated Fat: 7.4gMonounsaturated Fat: 7.4gTrans Fat: 0gCholesterol: 0mgSodium: 250mgPotassium: 637mgFiber: 14gSugar: 39gVitamin A: 18IUVitamin B1: 0.22mgVitamin B2: 0.29mgVitamin B3: 2.18mgVitamin B5: 0.56mgVitamin B6: 0.32mgVitamin B12: 0.04µgVitamin C: 12mgVitamin D: 5µgVitamin E: 1mgVitamin K: 12µgCalcium: 179mgCopper: 0.5mgFolate: 27µgIron: 6mgManganese: 2mgMagnesium: 110mgPhosphorus: 258mgSelenium: 13µgZinc: 2mgNet Carbohydrates: 49g

Notes

Recipe ideas: Not vegan? Make with regular cream cheese and Greek yogurt instead of dairy-free milk for a healthy-gut alternative. Don’t want refined sugar? Use honey instead of sugar in the fruit mixtures, and maple syrup or coconut sugar in the cheesecake mix. I prefer pecans or cashews in the granola, but feel free to use whatever nut you have.

Diet notes: Gluten free, dairy free, vegetarian, vegan. Read first: not all oats are certified gluten free and vegan cream cheese brands vary, so double-check labels if you’re strict celiac. Recipe contains coconut.

Prepared in mason jars, the trifle looks delicious and they seal well to save for later.

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