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There’s something truly magical about a dessert that feels both indulgent and nourishing, and this Vanilla Chia Holiday Pudding is exactly that. Honestly, it’s become my go-to for festive gatherings—it’s the kind of make-ahead wonder that lets you actually enjoy your own party. The texture is what gets me every time… it’s luxuriously creamy, almost like a classic tapioca pudding, but with this delightful little pop from the chia seeds. And the aroma of real vanilla bean—not just extract—fills your kitchen with the most comforting, warm scent. It’s a dessert that looks stunning layered in a fancy glass, yet it’s deceptively simple to put together. You’ll notice it has a way of pleasing everyone at the table, from the health-conscious guest to the person just looking for a genuinely delicious treat. It’s a little bit of holiday magic in a bowl.

Why You’ll Love This Vanilla Chia Holiday Pudding

Effortless Elegance. This pudding looks like you spent hours in the kitchen, but the truth is, most of the work is done while you sleep. It’s the perfect dessert for impressing guests without the stress.
A Textural Dream. The combination of creamy pudding and the soft, gelatinous pop of the chia seeds is honestly so satisfying. It’s far more interesting than a standard mousse or custard.
Make-Ahead Marvel. You can whip this up two or even three days before your event. The flavors actually deepen and meld together beautifully in the fridge, making it even better the next day.
Incredibly Versatile. Think of this as your perfect holiday canvas. You can top it with fresh pomegranate arils for a festive pop, a drizzle of salted caramel, or even some spiced roasted pears. It adapts to your mood and menu.

Ingredients & Tools

1/2 cup white chia seeds
2 cups unsweetened almond milk (or milk of choice)
1 whole vanilla bean
3 tbsp pure maple syrup
1/4 tsp fine sea salt
1/2 cup full-fat coconut milk (from a can, for whipping)
1 tbsp powdered sugar (optional, for the whip)

Tools: A medium mixing bowl, a whisk, a sharp paring knife, 4-6 serving glasses or jars, and a hand mixer or whisk for the coconut cream.

The quality of your vanilla bean really makes a difference here—you’ll taste its floral, complex notes in every spoonful. And using full-fat coconut milk is the trick for that luxurious, cloud-like whipped topping that takes this from simple to spectacular.

Nutrition (per serving)

Calories: 210 kcal
Protein: 5 g
Fat: 12 g
Carbohydrates: 22 g
Fiber: 10 g

Serves: 4 | Prep Time: 15 minutes (+4 hours chilling) | Cook Time: 0 minutes | Total Time: 4 hours 15 minutes

Before You Start: Tips & Ingredient Notes

White vs. Black Chia Seeds. You can use black chia seeds, but the white ones give the pudding a cleaner, more uniform color that looks especially elegant for the holidays. The flavor and texture are identical.
The Vanilla Bean Secret. To get the most out of your vanilla bean, slice it lengthwise and use the back of your knife to scrape out the sticky, fragrant seeds. Don’t throw the pod away! We’ll use it to infuse the pudding for maximum flavor.
Chilling is Non-Negotiable. This isn’t a step you can rush. The pudding needs a solid 4 hours, preferably overnight, to fully thicken and achieve that perfect creamy-yet-textured consistency. Patience is key.
Coconut Milk Hack. For the best whipped coconut cream, make sure your can of full-fat coconut milk has been chilled in the fridge for at least a few hours. This helps the creamy part separate from the watery part, so you can scoop out just the thick, whip-able cream.

How to Make Vanilla Chia Holiday Pudding

Step 1: Infuse the Milk. Pour your almond milk into your mixing bowl. Take your vanilla bean and slice it in half lengthwise. Using the back of your paring knife, scrape all the tiny, fragrant seeds out and add them directly to the milk. Now, drop the empty pod into the milk as well. This is the trick—the pod will continue to infuse the liquid with an incredible depth of flavor as it chills.

Step 2: Combine the Base. To the vanilla-infused milk, add the chia seeds, maple syrup, and sea salt. The salt might seem odd, but honestly, it’s what makes the vanilla flavor pop and balances the sweetness perfectly. Grab your whisk and start stirring. You’ll want to whisk for a good minute or two, making sure there are no clumps of chia seeds. They have a tendency to stick together at first, so be thorough.

Step 3: The First Rest. Once everything is beautifully combined, let the mixture sit on your counter for about 10 minutes. Then, come back and give it another really good whisk. You’ll notice it’s already starting to thicken slightly. This second whisk is crucial for breaking up any seeds that decided to cluster, ensuring a smooth, lump-free pudding later on.

Step 4: Chill Out. Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. Now, the waiting game begins. You need to let it chill for at least 4 hours, but overnight is honestly ideal. The pudding will transform from a thin, seedy liquid into a thick, spoonable delight. The vanilla pod will have worked its magic throughout.

Step 5: Whip the Topping. Just before you’re ready to serve, take your chilled can of coconut milk. Open it carefully and scoop out the thick, solid cream that has risen to the top, leaving the watery liquid behind (you can save this for smoothies!). Place the firm coconut cream in a chilled bowl, add the optional powdered sugar, and use a hand mixer or a strong whisk to whip it until it forms soft, fluffy peaks.

Step 6: Assemble and Serve. Take your chilled pudding out of the fridge and fish out the vanilla bean pod—its job is done. Give the pudding one final stir. To assemble, spoon the pudding into your serving glasses. Top with a generous dollop of the whipped coconut cream. Now, the fun part—add your festive toppings! A little goes a long way with something like pomegranate seeds or a sprinkle of cinnamon.

Serving Suggestions

Complementary Dishes

A simple citrus salad — The bright, acidic notes from segments of orange or grapefruit cut through the richness of the pudding beautifully, cleansing the palate between bites.
Spiced shortbread cookies — The buttery, crumbly texture and warm spices like nutmeg and cardamom are a classic holiday pairing that complements the vanilla without overpowering it.
Warm ginger-poached pears — Serving a spoonful of warm, softly spiced pear on top of the cool pudding creates a wonderful temperature and flavor contrast that feels incredibly special.

Drinks

Hot spiced apple cider — The warm, mulled spices in the cider are a cozy companion to the cool, creamy pudding, making for a perfectly balanced festive experience.
A glass of Prosecco or Champagne — The bubbles and crisp acidity of a dry sparkling wine act as a fantastic palate cleanser, making each spoonful of pudding taste fresh and new.
Earl Grey tea with a hint of lavender — The floral notes in the tea echo the complexity of the vanilla bean, creating a sophisticated and calming end to a meal.

Something Sweet

Dark chocolate ginger bark — A few shards of this crunchy, spicy-sweet bark sprinkled on top add a delightful texture and a deep chocolate flavor that pairs wonderfully with vanilla.
Candied pecans — Their sweet, crunchy, and slightly salty profile provides the perfect little bite to contrast the smooth, soft texture of the pudding.
A drizzle of salted caramel sauce — This is for when you really want to indulge. The sweet and salty combo takes the pudding to a whole new level of decadence.

Top Mistakes to Avoid

Not whisking enough at the start. Chia seeds are clingy and will form little gelatinous clumps if you don’t whisk vigorously and then again after 10 minutes. A lumpy pudding is the result, and it’s hard to fix later.
Using a non-full-fat coconut milk for whipping. The “lite” versions simply don’t have enough fat content to whip up into peaks. You’ll just end up with a runny, disappointing liquid instead of a fluffy cloud for your topping.
Skimping on the chilling time. I’ve been tempted to serve it early too, but the pudding needs the full time to absorb the liquid and achieve its signature thick, spoonable consistency. A runny pudding just isn’t the same.
Adding fresh fruit toppings too early. If you layer juicy fruits like berries directly into the pudding hours before serving, they’ll release water and make your beautiful layers soupy. Always add fresh toppings right before serving.

Expert Tips

Tip: Toast your chia seeds. For a nuttier, deeper flavor profile, lightly toast your chia seeds in a dry skillet over medium heat for 2-3 minutes until they are fragrant. Let them cool completely before using them in the recipe. It adds a whole new dimension.
Tip: Make a vanilla bean paste shortcut. If you can’t find a whole vanilla bean, use one tablespoon of a high-quality vanilla bean paste. It contains the seeds and has a much more robust flavor than regular extract, giving you that speckled, authentic look and taste.
Tip: Layer for a showstopper. For a truly stunning presentation, create layers in your glass. Do a layer of pudding, then a thin layer of fruit compote or lemon curd, then more pudding. The visual effect is gorgeous and it’s a fun surprise for your guests.
Tip: Revive a too-thick pudding. If you find your pudding has become a little too thick after a couple of days, simply whisk in a tablespoon or two of extra milk until it reaches your desired consistency again. It’s an easy fix!

FAQs

Can I use a different type of milk?
Absolutely! This recipe is very forgiving with the milk you use. Cow’s milk, oat milk, cashew milk, or even coconut milk beverage will all work beautifully. Just make sure it’s unsweetened so you can control the sweetness level with the maple syrup. The fat content will affect the final creaminess slightly—higher fat milks like cashew or coconut will yield a richer pudding.

How long does this pudding last in the fridge?
It keeps wonderfully for up to 5 days when stored in an airtight container. The texture might continue to thicken a bit each day, but that’s easily fixed with a splash of milk. The whipped coconut cream, however, is best made fresh and used within a day or two, as it can deflate and separate over time.

My pudding is still runny after 4 hours, what happened?
This usually means the chia seed to liquid ratio was off, perhaps your measuring cup wasn’t quite level. Don’t worry, it’s easily saved! Just whisk in an extra tablespoon or two of chia seeds and let it chill for another hour. The seeds will quickly absorb the excess liquid and thicken it right up.

Can I make this recipe sugar-free?
You can, though the flavor profile will change. The maple syrup doesn’t just add sweetness; it contributes a warm, caramel-like note. For a sugar-free version, you could use a liquid monk fruit sweetener or stevia drops to taste. Just be aware that the pudding might taste more purely of the chia seeds and vanilla without that balancing sweetness.

Is there a way to make this without any added sweetener?
It’s possible, but the result will be very neutral, almost bland. The small amount of sweetener is really there to enhance the vanilla flavor and make it feel like a true dessert. If you must skip it, I’d recommend serving it with a very sweet topping, like a berry compote or a generous drizzle of honey, to provide that necessary sweet contrast.

Vanilla Chia Holiday Pudding

Cost Level $

Category Healthy Holiday Treats

Difficulty Medium

Cuisine Dessert, global

Servings 4

Total Time 255 minutes

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Make this stunning Vanilla Chia Holiday Pudding for your festive gatherings. It's a creamy, make-ahead dessert that's both healthy and delicious. Get the easy recipe now!

Ingredients

For the pudding:

1/2 cup white chia seeds
2 cups unsweetened almond milk (or milk of choice)
1 whole vanilla bean
3 tbsp pure maple syrup
1/4 tsp fine sea salt

For the whip:

1/2 cup full-fat coconut milk (from a can, for whipping)
1 tbsp powdered sugar (optional, for the whip)

Instructions

01
Pour your almond milk into your mixing bowl. Take your vanilla bean and slice it in half lengthwise. Using the back of your paring knife, scrape all the tiny, fragrant seeds out and add them directly to the milk. Now, drop the empty pod into the milk as well.
02
To the vanilla-infused milk, add the chia seeds, maple syrup, and sea salt. Grab your whisk and start stirring. You’ll want to whisk for a good minute or two, making sure there are no clumps of chia seeds.
03
Once everything is beautifully combined, let the mixture sit on your counter for about 10 minutes. Then, come back and give it another really good whisk.
04
Cover the bowl tightly with plastic wrap or a lid and place it in the refrigerator. You need to let it chill for at least 4 hours, but overnight is honestly ideal.
05
Just before you’re ready to serve, take your chilled can of coconut milk. Open it carefully and scoop out the thick, solid cream that has risen to the top, leaving the watery liquid behind. Place the firm coconut cream in a chilled bowl, add the optional powdered sugar, and use a hand mixer or a strong whisk to whip it until it forms soft, fluffy peaks.
06
Take your chilled pudding out of the fridge and fish out the vanilla bean pod. Give the pudding one final stir. To assemble, spoon the pudding into your serving glasses. Top with a generous dollop of the whipped coconut cream.