Scoop the thick coconut cream into a mixing bowl. If it has separated in the can, use only the solid, creamy portion from the top. Whisk it gently until it becomes smooth, light, and slightly fluffy. If it feels too thick, add a teaspoon of almond milk at a time to loosen it, but avoid making it runny—you want a rich, spoonable texture.

Rinse your berries thoroughly under cold water and pat them dry with a clean towel to remove excess moisture. Slice larger fruits like strawberries into even pieces so they layer neatly, and leave smaller berries like blueberries and raspberries whole for a more natural look and texture.

Take a clean glass or jar and spoon a generous layer of coconut cream into the bottom. Use the back of your spoon to spread it evenly, creating a smooth base layer. This helps the parfait hold its structure and gives you clean, defined layers.

Add a layer of mixed berries over the coconut cream. Distribute them evenly so every bite has a balance of fruit and cream. Avoid pressing the fruit down too hard, as you want to keep the layers light and airy.

Sprinkle a small amount of chia seeds and chopped almonds over the fruit layer. This adds a subtle crunch and texture contrast, making the parfait more satisfying. Keep the layer light so it doesn’t overpower the creaminess.

Continue layering by adding another layer of coconut cream, followed by fruit and then seeds and nuts. Repeat this process until your glass is filled, keeping each layer balanced and visually appealing.

Finish the parfait with a final topping of fresh fruit, a sprinkle of chia seeds, and a few chopped almonds on top. This not only enhances the flavor but also gives it a beautiful, finished look.

Serve immediately for a fresh, creamy texture, or place it in the refrigerator for 15–30 minutes if you prefer it slightly chilled and more set. Avoid leaving it too long, as the fruit can release juices and soften the layers.