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Chia pudding in dessert glasses topped with peaches and whipped cream.
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5 from 7 votes

Chia Pudding

This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that's also good for you!  
Prep Time35 minutes
Total Time35 minutes
Course: Breakfast, Dessert
Cuisine: American
Diet: Vegan
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:

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