Chia Seed Pudding Recipe

Coconut Pandan Chia Seed Pudding is a no-bake chia pudding dessert made with chia seeds, coconut milk, pandan (extract or paste), and a keto-friendly sweetener. It’s quick and no-bake and works well for meal prep breakfast, dairy-free snacks, or a light low-carb dessert. Unlike basic vanilla chia pudding, this version uses fragrant pandan and rich coconut for a Southeast Asian-inspired flavor that tastes bakery-sweet without needing cooking.

Why You’ll Love This Pandan Dessert

Exotic Flavor Combination . The blend of creamy coconut milk and fragrant pandan creates a unique, tropical flavor that’s both soothing and aromatic.
Beautiful Natural Color . Pandan gives the pudding a gorgeous green hue, making it visually stunning and perfect for special occasions or photos.
Creamy Yet Light Texture . The chia seeds thicken the coconut mixture into a smooth, pudding-like consistency that feels indulgent but not heavy.
Nutritious and Energizing . Packed with fiber, omega-3s, and healthy fats, chia seeds make this dessert both delicious and wholesome.

People will love Coconut Pandan Chia Seed Pudding because it’s a refreshing, nutrient-packed dessert that feels exotic and indulgent while remaining simple, wholesome, and effortlessly beautiful.

What Are The Benefits Of Chia Seeds?

Chia seeds have many benefits and have long been known and used as a superfood. Outside of their fantastic texture that turn the texture of this pudding from boring to fantastic, they also are amazing for your health!

They’re an excellent source of Omega-3 Fatty Acid, which is great if you’re doing Keto, or anytime really. They are also a good source of iron, calcium, and fiber. All things which are essential when you’re going low-carb. They’re also rich in antioxidants which is like icing on the cake.

What Is Pandan?

Pandan is a southeast Asian fruit. It’s sweet, and typically pairs well with coconut, hence this Coconut Pandan Chia recipe. It’s also called Screw Pine or Palm Pine, so if you see that referenced somewhere, they’re talking about Pandan.

The flavor is hard to describe, but I would call it sweet with a hint of vanilla.

What Does Pandan Chia Seed Pudding Taste Like?

Pandan Chia Seed Pudding has a light, creamy, and delicately fragrant flavor that’s both exotic and comforting. The pandan extract gives it a subtle floral aroma with hints of vanilla, coconut, and a touch of nuttiness. It is often described as the “Asian vanilla.”

Combined with the rich creaminess of coconut milk, the pudding tastes silky, slightly sweet, and wonderfully tropical. The chia seeds add a pleasant, pudding-like texture with a gentle crunch that makes each spoonful satisfying and refreshing.

Altogether, it’s a perfectly balanced dessert. It’s mildly sweet, aromatic, and soothing, with a unique flavor that feels both indulgent and naturally wholesome.

Ingredients You’ll Need

1/2 cup Black Chia Seeds - The thickening agent and nutritional base of the pudding. When soaked, chia seeds absorb liquid and expand, forming a gel-like consistency that gives the pudding its signature creamy texture.
1.5 cups Hot Water - Used to hydrate the chia seeds and help them bloom evenly before mixing with the coconut milk.
14 ounces Full-Fat Coconut Milk - The rich, velvety base that gives the pudding its luxurious creaminess and distinct tropical flavor.
1/2 teaspoon Pandan Extract - The key flavor component that gives the pudding its signature Southeast Asian flair. Pandan adds a delicate floral, nutty, and slightly vanilla-like aroma, along with a beautiful natural green color.
1/3 cup Truvia - Provides sweetness to balance the earthy chia seeds and the richness of the coconut milk. Truvia keeps the pudding low-carb.

How To Make Chia Seed Pudding

Soak the seeds. Mix the hot water in with the chia seeds. Using hot water causes the chia seeds to absorb the water and swell much faster than tap water–which means your pudding will be done sooner and you can eat sooner!
Mix and chill. I mean, that’s really the only thing you need to know. Other than that, mix everything together, and let it chill in the refrigerator while you chill with some snacks or dinner.

Tips And Tricks

Making Coconut Pandan Chia Seed Pudding is a simple yet elegant way to enjoy a creamy, tropical dessert that’s as nourishing as it is beautiful. To achieve the perfect consistency and flavor balance, here are some helpful tips and tricks to make it turn out smooth, fragrant, and perfectly set every time:

Use Full-Fat Coconut Milk . For the creamiest, richest pudding, stick with full-fat canned coconut milk rather than light or carton versions. It adds luscious texture and enhances the tropical flavor.
Mix the Chia Seeds Thoroughly . Stir well during the first few minutes of soaking to prevent clumps. If chia seeds stick together, they won’t absorb liquid evenly and will leave dry pockets in the pudding.
Let It Sit Before Chilling . Allow the chia seeds to soak in hot water for about 10 minutes before adding the coconut milk and flavoring. This helps them bloom fully and ensures a smooth texture.
Sweeten to Taste . Start with the listed amount of Truvia or sweetener, then adjust to your liking. The level of sweetness may vary depending on your coconut milk brand and personal preference.

Variations

The variations for chia seed pudding are about limitless. You can start with a basic vanilla recipe and build on that. Some people even blend it so the chia texture isn’t as pronounced, but I like them how they are naturally, so no blending for me. Some people add cocoa powder to make a chocolate variation. It’s a very versatile ingredient, so it works well in a lot of puddings. I like to pair it with fruit, like the coconut and pandan here.

I also have a great Vegan Chocolate Pudding recipe that’s no-cook, and it’s delicious! Go HERE to get the recipe for that one. If you don’t mind cooking a bit, you can use your Instant Pot to make this delicious Kheer Rice Pudding recipe . It’s creamy and full of awesome flavor.

Another great Asian dessert recipe is my Nyonya Ondeh Ondeh . It’s the perfect mix of pandan and coconut!

What To Enjoy With Coconut Pandan Pudding

Chia Seed Pudding is a light, creamy, and fragrant dessert that pairs beautifully with a variety of toppings and sides to enhance its tropical charm. Whether you want to make it more indulgent or keep it refreshing and simple, here are some delicious ideas for what to enjoy with it:

Fresh Fruit - Add tropical fruits like mango, pineapple, kiwi, or lychee for a bright, juicy contrast against the creamy pudding.
Toasted Coconut Flakes - Sprinkle on top for added crunch and a boost of roasted coconut flavor that complements the pudding perfectly.
Pandan Jelly or Grass Jelly - Layer with pandan or black grass jelly for a fun, textural dessert that feels like a Southeast Asian treat.

How Long Does It Last?

Coconut Pandan Chia Seed Pudding lasts for about 4 to 5 days when stored properly in the refrigerator. Keep it in an airtight container or individual jars to maintain freshness and prevent it from absorbing other fridge odors.

Over time, the pudding may thicken slightly as the chia seeds continue to absorb moisture, so give it a good stir before serving.

If it becomes too thick, simply add a splash of coconut milk or water to loosen the texture.

Can You Freeze It?

Yes, you can freeze chia seed pudding, though it’s best enjoyed fresh for the creamiest texture. If you’d like to freeze it, portion the pudding into individual airtight containers or freezer-safe jars, leaving a little space at the top for expansion. It will keep well for up to 2 months in the freezer.

When you’re ready to enjoy it, thaw the pudding overnight in the refrigerator.

Coconut pandan chia seed pudding often turns watery the next day because the chia seeds didn’t fully hydrate or the mixture separated. This is most commonly from using carton coconut milk (it’s thinner than canned), not enough chia for the liquid, or not mixing well enough at the start (clumps steal chia from the rest of the pudding). Fix it with the “stir twice” method. Whisk thoroughly, wait 10 minutes, then whisk again so the gel sets evenly, and use full-fat canned coconut milk or a splash of coconut cream for a thicker base. If it’s already watery, stir in 1–2 teaspoons more chia, let it sit 30–60 minutes, or blend briefly for a smoother, thicker pandan chia pudding texture.

Yes, you can blend chia pudding to make it smooth, and it’s one of the best fixes if your coconut pandan chia seed pudding feels clumpy or you prefer a mousse-like texture. Let the chia seeds hydrate first (at least 1–2 hours or overnight), then blend until creamy. If it’s too thick, add a splash of canned coconut milk (or a little coconut cream for richness) and blend again. Blending also helps evenly distribute pandan extract/paste and sweetener, giving you a silky pandan chia pudding that tastes more like a dessert than “seedy” pudding.

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