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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.