Peaches and Cream Chia Pudding is a perfectly rich and sweet dessert for any occasion. The classic combo of peaches and cream make this no-cook dairy free peaches and cream pudding a summery treat. It is a vegan, gluten/dairy free, and top 8 allergen free recipe that is quick and easy to make.
Why We Like This Recipe
This peaches and cream chia pudding recipe is one of our favourites because it reminds us of summer. It can be eaten any time of year to reminisce about the lazy summer days. This recipe is so versatile it can be a dessert or a sweet treat at a brunch. Making dairy free peaches and cream pudding in large batches is perfect for gatherings and parties. It can be served in a large bowl or individual servings at a summer barbecue.
Chia peach pudding is an excellent alternative to ice cream and a great way to sneak in fibre , omega 3, protein, and other nutrients into a sweet treat. A way to have your dessert and make it good for you, too!
- Coconut milk, from a can works best not the light
- Chia seeds
- Maple syrup
- Vanilla extract
- Peach Jam
- Plant milk, Creamy barista style gluten free oat milk works best
See recipe card for quantities.
Ingredient Low Down
The canned kind of coconut milk rather than the drinking kind from the carton. The canned is the best kind of milk to use for making chia peach pudding. It allows the dessert to firm like a normal pudding would. Use both the solid cream and the liquid in the can, mixing it well into the seeds and other ingredients. Do not use the light version of canned coconut milk as it won’t set the dairy free peaches and cream pudding. This kind of milk can usually be bought in an asian grocer or international foods aisle in a supermarket. To use other plant milks please refer to the substitutions section for using other plant based milks.
Black or white whole chia seeds are the best in this recipe as they provide the best nutrition over brown chia seeds. Whole is better as it adds texture for the dessert. If the chia texture is not your preference check out our versions for smooth pudding ideas.
Make sure your extract is free from allergens. We make our own extract with potato vodka and steep the beans for 1 year or more. We get the beans from Vanilla Bean Kings and order by the ounce, slit the beans and pop them in the vodka for a year. The beans need to be fully submerged, shake the jar every week or so. A lot of web recipes don’t use the FDA standard for vanilla extract, instead they call for less vanilla than needed. The standard is usually 1oz of vanilla beans to 8 oz of 35% alcohol (70 proof). Always weigh your beans, do not count them to put them in, weight is more accurate.
Another option is to use vanilla flavoured oat milk for the plant milk.
Fresh peaches work best in this peach chia pudding recipe but in a pinch canned ones would be just as delicious. Either the canned in juice or in syrup can be used, as long as they are safe for you and vegan, if needed.
There are two options for peach jam, to make your own from a recipe like this easy homemade three ingredient peach jam or use a premade jam that is safe for you, we like Crofter’s Peach Jam. Be careful using homemade jam that has been gifted as many home canners use butter to finish their jams.
A nice thick and creamy barista style gluten free oat milk works well like Oatly. Check that it is safe for you before buying as not all products in all markets are able to guarantee being gluten free. For a stronger vanilla flavour use the vanilla Oatly barista milk in combination with the vanilla extract. .Any plant milk that is safe for you will work. It is the extra “cream” for the peaches and cream flavour.
Directions and Tips
1- In a medium bowl with a spout or 2 cup measuring cup mix pour in the canned coconut milk then add the chia seeds, maple syrup and vanilla extract. Stir well so that the seeds are well distributed in the coconut milk.
2- Cover with plastic cling film or a reusable bowl cover. Place the bowl in the fridge to set for 2 hours or overnight.
3- Cut 1 peach in slices, set aside for topping the dessert. Dice 1 peach to us in the layering of the pudding.
4- In 4 serving bowls, place a spoonful of peach jam in the bottom of each dish. Then sprinkle in a few pieces of diced peaches. Add a couple of tablespoons of gluten free oat milk. Then layer on the chia pudding. Continue layering until the ingredients are split equally amongst the bowls. Finishing with the jam makes for a lovely colour on the top. Fan out ¼ of the sliced peach pieces on the top of the pudding.
Hint: Make all the serving dishes at once to make them evenly and layer consistently. The dessert can be served right away or covered and chilled until serving.
If coconut is an allergen for you another plant milk can be used to make the chia pudding. Oat and coconut work best after the tinned coconut milk. They do not set as firm and will need extra time to chill to get the desired texture. If using rice milk, up to 2 teaspoon more chia seeds may be needed to add thickness to the rice milk.
Maple syrup can be substituted for other forms of sugars like date paste, or vegan icing sugar. Honey or agave could be used in non- vegan versions. Monk Fruit sweetener can also be used in place of maple syrup.
To make it free from added sugars use a sugar free jam and instead of maple syrup use a sugar substitute like stevia or splenda. Reduce the amount used in the recipe to ⅓ of the original amount to no more than 1 tablespoon. Start by adding 1 teaspoon and tasting the sweetness. Add in another teaspoon, if needed and retaste. Add more as needed but continue to taste and add less each time the closer it gets to 1 tablespoon. Sugar substitutes tend to pack more sweetness in so much less is needed to sweeten foods.
Peaches can be replaced with strawberries and strawberry jam, raspberries and raspberry jam, oranges and orange marmalade, rhubarb and rhubarb jam (this one may need extra syrup in the chia pudding), or any other fruit and jam combo with the cream and vanilla chia pudding. The options are endless to vary this dairy free peaches and cream pudding and can also be mixed for many more flavours, like mixed berries or strawberry rhubarb.
For a smooth chia pudding mix the pudding ingredients (coconut milk, vanilla, chia seeds, and maple syrup) in a blender and blend before chilling. Ground chia seeds could be used instead as an alternative to blending. This method can make the pudding bitter from the chia seeds so more sweetening and vanilla extract may be needed. The blended mix should be tasted to get the sweetening right.
Using Instant Pudding
If chia pudding isn’t your deal, the chia pudding can be replaced with an instant dairy free/ top 8 free vegan vanilla pudding, like Simply Delish. Layer it the same as you would the chis version but follow the package instructions to make the pudding part and the chilling time.
This is a super easy recipe with little required equipment. The few things needed are a knife, a cutting board, a couple of spoons, measuring cups, and a bowl.
Storage and Reheating Instructions
The pudding is best stored covered. Either a layer of plastic wrap or a reusable bowl cover works well.
The ingredients will sote for up to 4 days in the fridge separately. Once layered they will keep for 2 days/48 hours refrigerated.
The pudding doesn’t freeze well. It is not suitable for being stored in the freezer.
For maximum setting on the chia pudding let it set overnight before layering it in the final dish. This will help keep the layers distinct. It is easy to put together before bed and let it chill in the fridge until making the layered portion of the dish.
What To Serve With
Peaches and cream chia pudding works really well as a dessert option. It can also be served at a large gathering in individual cups or bowls or in one large layered bowl that can be used for serving out of. This type of serving is perfect for summer barbecues and parties. This dish is also the perfect sweet treat for weekend brunches.
Other Recipes You May Enjoy
Peaches and Cream Chia Pudding- GF/DF, Vegan, Top 8 Free
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Measuring spoons and cups
- 4 Spoons using different spoons to layer will keep the layers crisp
- 14 oz Coconut milk from a can works best not the light
- 6 Tbsps Chia seeds
- 2-3 Tbsps Maple syrup to taste
- 2 Tbsps Vanilla extract
- 2 Peaches
- ½ C Peach Jam
- ½ C Plant Milk Creamy barista gluten free oat milk works best
- In a medium bowl with a spout or 2 cup measuring cup mix pour in the canned coconut milk then add the chia seeds, maple syrup and vanilla extract. Stir well so that the seeds are well distributed in the coconut milk.
- Cover with plastic cling film or a reusable bowl cover. Place the bowl in the fridge to set for 2 hours or overnight.
- Cut 1 peach in slices, set aside for topping the dessert. Dice 1 peach to use in the layering of the pudding.
- In 4 serving bowls, place a spoonful of peach jam in the bottom of each dish. Then sprinkle in a few pieces of diced peaches. Add a couple of tablespoons of plant milk. Then layer on the chia pudding. Continue layering until the ingredients are split equally amongst the bowls. Finishing with the jam makes for a lovely colour on the top. Fan out ⅕ of the sliced peach pieces on the top of the pudding.
- The dessert can be served right away or covered and chilled until serving.
Garnish with fresh mint leaves.
The layered pudding will keep for 48 hours in the fridge, covered with a reusable bowl cover or plastic cling film.
- Do not use the same utensils on allergen free food, that previously touched allergens
- Wash hands after touching allergens
- Don't leave food sitting out at room temperature for extended periods