This delicious vegan chia pudding is layered with peaches for a rich, creamy, perfectly sweet dessert that is also good for you!
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.
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.
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!
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.
More Vegan Desserts/Breakfasts:
Did you make this recipe? Be sure to leave a comment and rating below!
Chia Pudding
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
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
- 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 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.
- 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.
- 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.
- This recipe was first published in February 2016. It has been updated with extra tips but the recipe itself is unchanged.
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.
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!!!
Yes I think that would be awesome too!
Hi can you make chocolate chia pudding with almond mild or rice milk? Thanks. Georgia
Hi Georgia, yes you can! It will be less rich with those milks but totally works! 🙂
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.
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.
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 AWESOME
Awesome!
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?
Hi Monette, yes definitely you could use any other kind of syrup that you like, or actually any sweetener at all. 🙂
Delicious!
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!!
Great Kathy! Chia overnight oats sounds delicious!
Moreish indeed