Banana Peach Chia Pudding

by | Oct 18, 2018 | Breakfast, Dessert

This rich and fruity Banana Peach Chia Pudding is made with peaches, vanilla and full-fat coconut milk. The perfect combination for a satisfying breakfast or decadent dessert.

Chia pudding. So overdone but so good.

If you didn’t know, chia pudding is a pudding made from chia seeds. The reason why chia seeds work so well at creating a jiggly pudding is because they’re very absorbent and become gelatinous when combined with water or another liquid.

The best chia pudding I ever had was a few years ago and it was made with full-fat coconut milk. So, naturally, I had to make this recipe with the same beautiful stuff!

This recipe is ideal for so many things:

  • It’s fantastic for meal prep as it makes a large batch and can be stored in a container or individual jars for quick breakfasts
  • It’s incredibly easy to make and requires just a few simple ingredients
  • It’s quite possibly the most delicious thing and it doubles as a hearty breakfast and a decadent dessert
  • It’s super rich in blood sugar balancing healthy fats from the coconut milk and fibre from the chia seeds (which are also a great source of protein and anti-inflammatory omega-3 fatty acids)

Plus, who doesn’t love a creamy combo of peach, banana and vanilla?

5 from 4 votes

Banana Peach Chia Pudding

A decadent blend of coconut milk, peaches, bananas, vanilla and cinnamon that makes a hearty breakfast or delicious dessert.

Course Breakfast, Dessert
Cuisine Gluten-free
Prep Time 10 minutes
Chilling time 5 hours
Servings 4
Author Meghan Livingstone


  • 2 large peaches, skin on, pits removed
  • 1 banana
  • 1 can full-fat coconut milk (400ml)
  • 1/4 cup water (use 1/2 cup if you prefer a thinner pudding)
  • 1/4 cup chia seeds (white or black)
  • 2 tsp vanilla extract
  • 1 tsp cinnamon

Optional Toppings:

  • chopped nuts
  • shredded coconut


  1. Add all ingredients EXCEPT chia seeds to blender and blend on high for about 1 minute, until very creamy.

  2. Add 1/4 cup chia seeds to large bowl.

  3. Pour mixture into bowl with chia seeds and stir thoroughly.

  4. Cover or transfer to large container with lid (or individual single-serve jars) and set in the refrigerator for 3-5 hours, or preferably, overnight. Setting overnight ensures a thicker pudding with soft chia seeds (they’ll be slightly crunchy if not chilled long enough).

  5. Once it’s set, pudding will be very thick and so beautifully decadent! Enjoy with chopped pecans and a sprinkle of shredded coconut.

Recipe Notes

Pudding will last in refrigerator for up to 5 days.

You can switch things up and enjoy this same recipe as a smoothie instead by using a tbsp of chia seeds instead of 1/4 cup, extra water and ice (as it’s super rich to drink a big glassful on it’s own) and blending it together with the rest of the ingredients. I gotta say though, I highly recommend making this recipe as a pudding as laid out above because it’s just too good!

Happy pudding-making!

Have you ever made chia pudding before? If you try this recipe, tag me on Instagram @meghanlivingstone!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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  1. Jessica

    This looks so delicious! What if peaches are not in season at the time? What would be a good replacement? Thank you!

    • Meghan

      Hi Jessica! You can use frozen peaches or really use any other fruit that you’d like. Strawberries would make a yummy strawberry banana chia pudding! I’d do about 2 cups. 🙂

  2. Nikki

    So I think I did the math and the recipe would come to 755 KCAL total with it divided into 4 portions it would be about 188.75 KCAL per serving… Does this seem right? I am trying to go paleo to get my weight down so I am no longer pre-diabetic and can have a baby. I am really needing a yummy breakfast item that isn’t going to send me into a sugar frenzy. This looks so good!

    • Meghan

      Hey Nikki! I’ve never calculated calories on any of my recipes so I can’t confirm. This recipe is on the sweeter side but still loaded with fibre and fat so you should be ok in terms of crazy blood sugar spiking. Good for you for exploring paleo!

  3. Patricia

    5 stars
    This is really good and super practical to eat in the morning when I’m in a rush. In addition to pecans I like to add some maple syrup to add some flavour and make it a bit less thick. Thanks for creating and sharing the recipe!

  4. Katey Taylor

    5 stars
    I made this and had it for breakfast every day this week with crushed almonds on top, it’s my new favorite breakfast!!!! I am trying the sweet potato porridge tomorrow ???? thank you!

    • Meghan

      Yummy! So glad you liked it! Let me know how the sweet potato porridge goes 😀

  5. Wynne

    5 stars
    Would it work without the banana? My brother is sensitive to them.

    • Meghan

      Hey Wynne! I haven’t tried this recipe without banana myself, but it should still turn out. The banana helps to give it an extra creamy consistency, but you could try using a couple extra peaches or another fruit of choice 🙂

  6. Dawn Negron

    Could I use lite coconut milk in the recipe? or the unsweetened kind you get in a carton?

    • Meghan

      Hey Dawn! The full-fat canned coconut milk gives it a richer flavour and texture but you should be fine with a lighter coconut milk or one in the carton.

  7. Sarah

    5 stars
    Very delicious! Thank you so much for this recipe. I didn’t have peaches so I used frozen banana, strawberries and mango. I’m very pleased with the result. I had a very reasonable portion (I think) for dessert and I find myself craving more!


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Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for healthy, simple living. I’m here to inspire you to listen to your body, eat mindfully and wholesomely, and create a fulfilling life that’s completely unique to you.