It’s Easy Being Vegan: Creamy Coconut Chia Pudding


After a long week of studying, the most rewarding thing you can do to yourself is snack on a rich and delicious glass of chia seed pudding. This aesthetically pleasing dessert is a family favorite. I would prepare the pudding the night before, then layer it with granola and fresh fruits in a mason jar. It looks magical, but it is so easy to make! 

The tools you will need for this recipe: 

  • Liquid measuring cup (Not a dry measuring cup!!!) 
  • Dry measuring ½ cup 
  • Serving glass or bowl 

What kind of coconut milk do I use? 

Try to find a can (or carton) that has the least amount of ingredients for the best quality. Whenever I make this recipe, I use canned coconut cream from a brand called “Savoy”, because it has zero preservatives. You can find Savoy’s canned coconut cream in Asian markets. 


Does it have to be coconut cream? 

Nope! You can substitute coconut cream for any type of milk you have at home. Even water will work for this recipe (although I can’t guarantee that it will be as tasty). I personally like to use canned coconut cream because it is so luscious, and the flavors perfectly pair with the sweet fruits. 

Why Chia Seeds? 

Chia seeds can absorb ten times their own mass, which will expand and turn into a jelly-like consistency. If you don’t like the briny texture, you can blend up the seeds and milk and it will still successfully thicken. These little seeds are also very nutritious and pack a lot of protein! 

What can I eat it with? 

This recipe will include the ingredients that I personally like to eat chia seed pudding with, but how it’s topped is up to you! Granola gives a crunchy texture, but you can also use coconut flakes, cocoa nibs, or your favorite cereal. Don’t like bananas? Dice up some figs. Use any fruits laying in your fridge. Don’t have fresh fruits? Frozen fruits will do the job.  


Creamy Coconut Chia Pudding 


Author- Lisa Donat 

Prep time- 10 minutes 

Chill time- Two hours or overnight 

Yield- Two servings 



  • 1 can of coconut cream (400 ml) 
  • ½ cup chia seeds 
  • Desirable amount of granola 
  • Handful of blueberries, raspberries, and sliced bananas 
  • Sprig of mint for garnish (optional) 


  1. Measure out two cups of coconut cream in a liquid measuring cup. Add in the chia seeds and stir. Place the mixture in the fridge for at least two hours, or overnight. 
  1. In a glass, add two scoops of pudding and flatten it. Sprinkle in granola, and a few berries. Repeat until one cup of pudding have been used. Garnish with a raspberry and mint. If using a bowl instead, scoop in a cup of pudding and add the fruits and granola on top.