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    Home » Desserts

    Easy Chia Pudding

    Published: Feb 1, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Chia Pudding

    This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that is also good for you!

    Chia pudding in sundae glasses with canned peaches.

    I love chia pudding. Ever since discovering these gorgeously healthy seeds, I have been a major fan.

    My favorite way to eat them is in a pudding. And when I make a pudding I want it to be very pudding-like. As in….very delicious.

    So you know…. I wanna use coconut cream and maple syrup and have it be this amazingly delicious treat, that’s also pretty damn good for you.

    I tried making chia pudding using basic low fat plant milks and I wasn’t thrilled with the outcome. I think this is a pudding that should be rich. And this chia pudding is all that and more.

    It’s wonderful for a healthy breakfast and also delicious enough to have for a dessert. I love it when that happens!

    And if you love all things pudding then check out our mango chia pudding and our chocolate chia pudding recipes, as well as our vegan chocolate pudding and vegan vanilla pudding.

    Chia pudding and peach slices layered in sundae glasses and topped with vegan whipped cream.

    Ingredients You Need:

    • Chia Seeds – can be either white or black chia seeds.
    • Canned Coconut Cream or Coconut Milk – this should be full fat, unsweetened coconut cream or coconut milk for the best taste results. If you have a coconut allergy you can use another creamy non-dairy milk option such as cashew milk or oat milk but make sure it’s a fairly rich and creamy plant milk.
    • Maple Syrup – or other liquid sweetener of your choice. You can also omit the sweetener altogether if you prefer to sweeten your chia pudding with fresh fruit only.
    • Fruit – we used canned peaches to layer with the chia pudding in serving glasses. You can use fresh or canned peaches or any fresh or canned fruit of your choice.
    • Vegan Whipped Cream – we piped on a little vegan whipped cream on top just because it rounds off this pudding so prettily! But of course this is entirely optional and can easily be omitted.
    A bowl of chia seeds next to a jug of coconut cream.

    How To Make Chia Pudding

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add chia seeds, coconut cream and a little maple syrup to a mason jar and shake it up vigorously so that it’s well mixed.
    • Place the jar in the fridge for 30 minutes.
    • Now you have chia pudding!
    • Layer it with sliced peaches (or other fruit) in a serving glass, top with vegan whipped cream (optional) and serve!
    A mason jar filled with chia seeds and coconut cream.

    Recipe Tips

    Make sure there are no clumps. Chia seeds can sometimes stick together in clumps. This is why you need to shake up the mason jar really well. But also check to see if you can see any clumps and if you can, shake it up vigorously again.

    You can also just stir it. If you don’t want to shake it up in a mason jar, you can also just stir very well, refrigerate for 15 minutes and then bring it out and stir very well again before refrigerating again for 15 minutes.

    Storing: If you have leftovers, keep them covered in the fridge and consume within a couple of days. The chia pudding will firm up a bit more the longer it stays in the fridge, but this doesn’t have any affect on its deliciousness.

    Chia pudding in a sundae glass with a spoon.

    More Vegan Desserts/Breakfasts:

    1. Vegan Scones
    2. Vegan Banana Bread
    3. Vegan Pancakes
    4. Vegan Crepes
    5. Vegan Banana Muffins
    6. Mango Chia Pudding
    A spoonful of chia pudding hovering above a sundae glass layered with chia pudding and sliced peaches and topped with vegan whipped cream.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Chia pudding in dessert glasses topped with peaches and whipped cream.

    Chia Pudding

    This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that’s also good for you!  
    5 from 5 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 35 minutes
    Total Time: 35 minutes
    Servings: 2
    Calories: 509kcal
    Author: Alison Andrews

    Ingredients

    • ¼ cup Chia Seeds (40g)
    • 1 cup + 2 Tbsp Canned Coconut Cream (270ml) or Canned Coconut Milk
    • 2 Tbsp Maple Syrup
    • Canned or Fresh Peach Slices or other Fruit

    For Decoration:

    • Vegan Whipped Cream Optional
    Prevent your screen from going dark

    Instructions

    • Add the chia seeds, coconut cream and maple syrup to a mason jar and shake vigorously until well mixed and then place in the fridge for 30 minutes.
    • Layer the chia pudding in small sundae glasses with peach slices.
    • Top with more peach slices and some vegan whipped cream (optional).

    Video

    Notes

    1. Chia Seeds – can be either white or black chia seeds. 
    2. Canned Coconut Cream or Coconut Milk – this should be full fat, unsweetened coconut cream or coconut milk for the best taste results. If you have a coconut allergy you can use another creamy non-dairy milk option such as cashew milk or oat milk but make sure it’s a fairly rich and creamy plant milk. 
    3. Maple Syrup can be swapped for any other liquid sweetener of your choice. You can also omit the sweetener altogether if you prefer to sweeten your chia pudding with fresh fruit only. 
    4. Peach slices – we used canned peaches to layer with the chia pudding in serving glasses. You can use fresh or canned peaches or any fresh or canned fruit of your choice. 
    5. Make sure there are no clumps. Chia seeds can sometimes stick together in clumps. This is why you need to shake up the mason jar really well. But also check to see if you can see any clumps and if you can, shake it up vigorously again. 
    6. You can also just stir it. If you don’t want to shake it up in a mason jar, you can also just stir very well, refrigerate for 15 minutes and then bring it out and stir very well again before refrigerating again for 15 minutes. 
    7. Storing: If you have leftovers, keep them covered in the fridge and consume within a couple of days. The chia pudding will firm up a bit more the longer it stays in the fridge, but this doesn’t have any affect on its deliciousness.
    8. This recipe was first published in February 2016. It has been updated with extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Serve | Calories: 509kcal | Carbohydrates: 43.8g | Protein: 6.6g | Fat: 36g | Saturated Fat: 0.7g | Sodium: 12mg | Fiber: 8.6g | Sugar: 30g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    « Vegan Peach Cobbler
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Nancy says

      February 05, 2021 at 1:14 am

      Made this yummy dessert and added cut up fresh dates, chopped almonds, almond extract and I also used cashew milk instead of coconut milk to keep fat content down.

      Reply
    2. Laurie Board says

      August 14, 2020 at 3:46 pm

      Hi Alison!
      Could this peach recipe be made similar to the mango chia pudding recipe, blending some of the peaches in the actual pudding? I’m so excited to try all of the puddings!!!

      Reply
      • Alison Andrews says

        August 15, 2020 at 8:30 am

        Yes I think that would be awesome too!

        Reply
    3. Georgia says

      February 13, 2020 at 12:33 am

      Hi can you make chocolate chia pudding with almond mild or rice milk? Thanks. Georgia

      Reply
      • Alison Andrews says

        February 13, 2020 at 2:28 pm

        Hi Georgia, yes you can! It will be less rich with those milks but totally works! 🙂

        Reply
    4. Sheila says

      January 08, 2019 at 1:16 pm

      Hi! I tried to make this but I’m fairly certain the coconut cream I used was the problem. I used Goya brand which I didn’t realize already had a bunch of sugar in it so when I added the maple syrup it was inedible. What brand of coconut cream do you use? I’ve never bought it before so I’m sort of lost.

      Reply
      • Alison Andrews says

        January 10, 2019 at 9:01 am

        Hi Sheila, yes that would definitely have been an issue, I use coconut cream in a can that never has added sugar. The recipe card has a link to a coconut cream brand on amazon, you can use that brand or anything similar, but it should definitely not have sugar already added.

        Reply
        • Sheila says

          January 10, 2019 at 2:51 pm

          Yep! I found a better one that didn’t have any sugar or weird ingredients in it and it turned out beautifully. I actually added a bit of lemon juice and zest to give it some tartness and paired it with fresh peaches. It was AWESOME5 stars

          Reply
          • Alison Andrews says

            January 11, 2019 at 9:10 am

            Awesome!

    5. Monette W. says

      June 26, 2018 at 2:28 am

      I’ve never had Chia seed pudding. Looks delicious! I will make this recipe. Question, is there an alternative for the sweetener that I can use, since I am not a fan of maple syrup that will taste just as good?

      Reply
      • Alison Andrews says

        June 26, 2018 at 9:35 am

        Hi Monette, yes definitely you could use any other kind of syrup that you like, or actually any sweetener at all. 🙂

        Reply
    6. Anna says

      February 17, 2016 at 9:50 am

      Delicious!5 stars

      Reply
    7. Kathy Brown says

      February 05, 2016 at 2:46 pm

      This looks delicious!! Perfect timing too; as I was in the midst of scheduling my blog post (a recipe for chia overnigh oats!!), I received this post in my email! Definitely going to give this one a try!!

      Reply
      • Alison Andrews says

        February 05, 2016 at 3:20 pm

        Great Kathy! Chia overnight oats sounds delicious!

        Reply
    8. Karen says

      February 04, 2016 at 8:35 pm

      Moreish indeed5 stars

      Reply

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