Soak chia seed in coconut milk for 2 hours. Put all the ingredients of the chia pudding in a food processor or a blender and blend thoroughly until they are smooth.
Transfer the smooth mixture to a glass and let it stay overnight in the fridge. The consistency of the coconut milk used will determine if you will still add some more non-dairy milk. If you happen to notice that the chia pudding is too thick, try adding some non-dairy milk such as almond milk or coconut milk. Add the non-dairy milk until the desired consistency of the pudding has been achieved.
For the raspberry sauce
Put the raspberries and water in the pan over medium heat and let them cook for 5-8 minutes while you stir continuously. Once the mixture and especially the berries have been broken down, you can now add in vanilla then stir it. You can also add maple syrup and then simmer on low heat for 2-3 minutes.
Now remove from heat and let it cool. After it has cooled down.
Assembling the parfaits
You can layer the chia pudding and raspberry sauce as you like. Divide it into 4-5 jars. Add some granola if you want and any toppings that you would love.