Easy vegan coconut chia pudding with rose

This is a favourite breakfast of ours at the moment, made with only 4 ingredients (plus whatever toppings you have) and taking only a few minutes to whip up. This easy vegan coconut chia pudding is perfect for the whole family, is naturally paleo, grain and gluten free, nut free, dairy and egg free, refined sugar free and and loaded with plant based essential fatty acids. Plus, its super delicious!

For years, I tried to eat chia pudding but honestly hated it (I’ve since figured out why, see below). Still, I persevered because I knew the healthy benefits of eating this ancient super seed (you can check out this post if you’re wondering what I mean). Thanks to this recipe, we eat chia pudding for breakfast 2-3 times a week, and its always a fight between the kids over each spoonful. Mind you, I have noticed a phenomenon… if I serve it to my children, they don’t eat it. The trick it to make a super large bowl for myself then they are ALL OVER IT. I’m sure fellow parents know exactly what I mean. Whatever works, amiright?

Rose chia puddingHere are the 4 ingredients you’ll need

  • Chia seeds. While or black, it doesn’t matter. If you’re in Australia, try and source Australian grown chia- we grow a lot here! You can find it from The chia co and The source bulk foods. Chia originally comes from South America, Australia is fast becoming a big producer.
  • Almond milk. The type you buy is important because the taste of your chia pudding will be altered by a nasty tasting milk! I have found the best flavour with the nut milk here, or homemade. The same goes for soy, rice or oat milk. If you don’t like the taste of the milk straight up, you wont like it in the recipe.
  • Coconut yoghurt. I use unsweetened, homemade. You can use what ever yoghurt you like.
  • Rose powder. This ingredient can be a little tricky to get, but if you want the best tasting rose breakfast then i do recommend it. Alternatively, you could swap for freeze dried berry powder and add a splash or rosewater to flavour the pudding.

But here is how to nail your easy vegan coconut chia pudding

Just use those 4 ingredients and it is pretty simple, and pretty fail proof BUT remember:

As the easy vegan coconut chia pudding is flavoured with the milk and yoghurt you choose it is very important to choose these ingredients with discretion.

For years I made chia pudding and ate it begrudgingly. My fatal mistake was choosing canned coconut milk that I didn’t like the taste of- canned coconut milk is fine in a cake recipe (that has lots of other ingredients to balance the taste), for example, but not in this. I used ingredients that I didn’t love on their own. Choose a milk that you enjoy drinking on its own. Choose a yoghurt that you love. Add rose. That is it! Easy vegan coconut chia pudding, with only 4 ingredients.


I hope you enjoyed this wholesome, simple recipe as much as I do. As always, I welcome your feedback and comments below. If you feel like leaving a review that helps other find this post, too.

Much love.

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Rose chia pudding

Easy vegan coconut chia pudding with rose

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  • Author: Jade Woodd
  • Prep Time: 20 mins
  • Total Time: 20 mins
  • Yield: 2 serves 1x
  • Category: Breakfast


A wholesome breakfast option that is paleo, grain free, gluten free, dairy free, loaded with plant based essential fatty acids and is a perfect option for the whole family.




2/3 cup chia seeds

2/3 cup plain/unsweetened coconut yoghurt

1 1/2 cups almond milk or boxed coconut milk * (see notes)

1 tsp rose powder


1/2 cup preferred berries

1/4 cup yoghurt

1 Tbsp Almond butter, peanut butter or sunbather if nut free

1 Tbsp cacao nibs or hemp hearts

2 Tbsp dried fruit- I used white mulberries


  1. In a large bowl add all the ingredients for the chia pudding and whisk together. Allow to thicken for 20 minutes, whisking again at the end to remove any lumps. Serve between two bowls.
  2. Add preferred berries to a saucepan with a splash of water (1-2 Tbsp) then heat over a medium heat for 3-4 minutes or until berries soften and release some of their juices. Pour over the two bowls, then top with the the rest of the topping. Enjoy immediately.


  • To make this nut free, swap almond milk for your preferred pant milk. Boxed coconut milk (NOT canned, it will be too thick), soy milk, rice milk or oat milk will all work. I prefer “better than Brice’ activated almond milk or homemade.
  • Chia pudding will keep in the fridge for 3-4 days. Store it in an air-tight container without toppings and use as required. Note, it will firm up in the fridge so upon serving you might like to add more milk to improve the texture.
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