How to Make Thick and Creamy Chia Seed Pudding

Every spoonful of this Thick and Creamy Chia Seed Pudding is incredible.  It truly is the thickest and creamiest chia seed pudding you will ever have – and so quick and easy to make.  Simply whisk together five pantry ingredients to create this filling and satisfying no-cook make-ahead nutritious breakfast.  It is vegan, grain-free, naturally sweetened and flavored with a touch of vanilla.

The Best Chia Seed Pudding

Thick and Creamy Chia Seed Pudding

I thought I knew what creamy chia seed pudding was until I added one magical ingredient: full-fat coconut milk.  Total game changer in the thick and creamy category.  Plus it gives it a subtle and naturally sweet coconut flavor that makes this chia seed pudding extra delicious.  And, I find the full-fat coconut milk to be even more filling so this meal keeps me full longer than most chia seed pudding recipes.  You could even add a scoop of your favorite protein powder for more staying power.  

Vegan Chia Seed Pudding

How to Make Perfectly Thick and Creamy Chia Seed Pudding

I have been making this recipe a lot lately since it doesn’t require any cooking and it calls for all pantry ingredients that I always seem to have on hand.  It is so easy to make.  Simple whisk everything together in five minute intervals for twenty minutes.  I usually multitask and do this while I’m cooking dinner so that the next morning I have perfectly thick and creamy chia seed pudding.  By whisking every five minutes during the first twenty minutes the chia seeds will be evenly distributed throughout the pudding instead of all sunk to the bottom.  If you are short on time, even doing it for the first fifteen minutes makes a huge difference.

The thickness and creaminess in this recipe comes from canned full-fat coconut milk.  It is naturally thick and creamy and works so well in this recipe.  It makes it taste like real pudding that you would eat for dessert.  It is so decadent and yet totally dairy-free.


Creamy Vegan Chia Seed Pudding

All About Chia Seeds

When you combine chia seeds with liquid, they expand to form a “gel” (which is why they work so well in this “pudding” recipe).  Chia seeds are low in calories and offer important nutrients including essential fatty acids (omega-3 and 6), antioxidants and minerals such as calcium, iron and magnesium.  They are also rich in fiber.  In fact, this entire recipe uses two tablespoons of chia seeds which provide 38% of your recommended daily fiber.  More fiber means you will feel fuller longer and your digestive system will thank you.

Super Creamy Coconut Chia Seed Pudding

More make-ahead easy nutritious breakfasts (all vegan and gluten-free):

Protein-Packed Overnight Oats

No-Bake Date Coconut Energy Bites

Blender Sweet Potato Muffins

Dye-Free Green Muffins

Thick and Creamy Chia Seed Pudding

Now, Let’s Make Some Thick and Creamy Chia Seed Pudding!

This easy no-cook Thick and Creamy Chia Seed Pudding recipe will be your new go-to make ahead nutritious breakfast or snack.  It is naturally vegan, gluten-free, grain-free, peanut-free, legume-free, paleo-friendly and refined sugar-free so it works well for many types of diets. 

I cannot wait for you to give this recipe a try!  Let’s get whisking!

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Vegan Chia Seed Pudding

Thick and Creamy Chia Seed Pudding


  • Author: Elaine Gordon
  • Prep Time: 5
  • Total Time: 5
  • Yield: 2 1x
  • Diet: Gluten Free

Description

Every spoonful of this Thick and Creamy Chia Seed Pudding is incredible.  It truly is the thickest and creamiest chia seed pudding you will ever have – and so quick and easy to make.  Simply whisk together five pantry ingredients to create this filling and satisfying no-cook make-ahead nutritious breakfast.  It is vegan, grain-free, naturally sweetened and flavored with a touch of vanilla.


Scale

Ingredients


Instructions

  1. In a 2-cup container whisk together the milks, maple syrup and vanilla until well combined.  Add the chia seeds and whisk again.
  2. Whisk briefly every 5 minutes for the first 20 minutes.  Cover with an airtight lid and place in your refrigerator for at least 4 hours or overnight.
  3. Divide into two bowls and enjoy plain or for a more filling meal top with hemp seeds, fresh fruit (blueberries or mango are my favorite and my kids love banana slices and strawberries), unsweetened shredded coconut, granola, almond butter and/or raspberry chia jam.
  4. Store leftovers in an airtight container in the refrigerator for up to one week.

Notes

*Use canned full fat coconut milk that is room temperature.  Shake the can vigorously before opening and measuring for this recipe.  Save extra coconut milk for a smoothie, soup or stew.

  • Category: Breakfast or Snack
  • Method: Whisk and Chill

Keywords: thick and creamy chia seed pudding

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