Go back to your childhood with this dairy-free creamsicle chia seed pudding. Made with fresh oranges, creamy coconut milk, chia seeds and a splash of vanilla, it’s an easy dessert or slightly decadent snack or breakfast.
Chia seed pudding is perfect for breakfast or a healthy dessert. This one is made with a crave-worthy orange vanilla flavor combination!
Old-School Creamsicles
Did you grow up eating creamsicles from the ice cream truck? I did. There’s something about that bright orange flavor against creamy, vanilla ice cream. I remember sipping orange floats with my Grandpa. It was one of my favorite things growing up and I still get a hankering for it at times. When I’m being super nostalgic, I’ll go buy a single can of orange soda and pour it over vanilla ice cream.
But most days I won’t do that. In comes this creamsicle chia seed pudding. The orange vanilla combination really shines with bright citrus flavor and a touch of creamy decadence from coconut milk.
What you need for this recipe
To make this creamsicle chia pudding recipe, you only need 4 ingredients: super sweet navel or mandarin oranges, coconut milk (I used canned for ultimate creaminess but refrigerated works fine), chia seeds, and vanilla extract.
You can also add honey to sweeten it up and make it more like a dessert. Decide on this after you taste your oranges and adjust according to the sweetness.
Go back to the flavors of your childhood with this Creamsicle Chia Seed Pudding! #easyrecipesNOTE:: In the photo, I simply pureed extra oranges in the blender to top the chia seed pudding. This an easy way to add some extra color, fun, and extra flavor to the recipe!
Chia seed pudding texture
A few years ago, you couldn’t convince me to eat chia seed pudding. The texture was just not for me. But I’ve really grown to love it for a quick and easy snack that’s super satisfying. If you don’t like it, that’s cool But before deciding that you don’t, make sure you make it right.
How to make good chia seed pudding
Get the liquid to seed ratio right. If you miss on this, the pudding won’t gel and you’ll end up with a soupy mess.
Use any kind of milk but make some adjustments. Regular (dairy) milk and creamier non-dairy ones like coconut or cashew milk work in a 1 cup milk to a ¼ cup of chia seeds ratio. Thin liquids like rice milk may need more chia seeds to create a more rich and luscious texture. I have not tried that one and I would not try this with oat milk.
Give it a final stir. Let the mixture sit for 5-10 minutes before you put it into the refrigerator to set. When exposed to water, chia seeds tend to clump together. Stir the pudding to make sure the seeds stay evenly distributed. This will help the chia pudding thicken properly and prevent clumping.
Consider a blend. If the appearance turns you off, try white chia seeds or blend them in. White chia seeds would be perfect in this creamsicle chia pudding.
What’s the best milk for chia pudding?
You can use regular dairy milk, coconut milk, or most non-dairy milk to keep it vegan. I wouldn’t attempt one with oat milk nor rice milk. Here’s why…
Oat milk has a tendency to get gummy – that’s due to the soluble fibers naturally present oats. Leaving the milk to sit with chia seeds doesn’t bode well. But if you try it with success, let me know!
Rice milk is super thin and watery. I just don’t see it providing the type of creamy texture you want from a pudding. I’d skip it.
Make your chia seed pudding
The easy recipe is just below. It takes just 5 minutes to prep but you’ll need to refrigerate the pudding for at least 4 hours before serving.
Chia pudding is perfect for your weekend meal prep. Try it for breakfast, as a snack, or a healthy dessert.
More chia pudding recipes
Berry Walnut Chia Seed Pudding
Creamsicle Chia Pudding
Ingredients
- 1¼ cup unsweetened coconut milk (refrigerated, not canned)
- 1 cup orange segments, pith removed (plus more for topping)
- ⅛ teaspoon vanilla extract
- ¼ cup chia seeds
- 1 teaspoon honey (optional)
- ¼ teaspoon orange zest
Instructions
- Puree the coconut milk, orange segments, vanilla extract, and honey (if using) in a blender until smooth.
- Stir the orange puree and chia seeds in a medium bowl. Let sit for 5 minutes. Stir again to make sure the chia seeds are evenly distributed.
- Refrigerate overnight or at least 4 hours. Once the pudding is set, stir in the orange zest or use it for garnish. Portion into individual jars for easy grab and go breakfasts, snacks, or healthy desserts.
Pam Greer
Oh yes, I remember running out to the ice cream truck! The creamsicles were my favorite! This pudding brings back such wonderful memories, I love that it’s healthier!
Marisa
SOmething about that orange vanilla combo that’s really stuck with me. Ahhh memories…
Demeter
This is like a ray of sunshine! So perfect to start the day!
Marisa
It’s definitely a ray of sunshine. I made it after we’d seen rain for a couple weeks straight!
Julia
Thanks for all the tips on how to make a good chia pudding!Really helpful!
Marisa
My pleasure!
Michelle
What do you mean by orange segments? Even part of the peel but with the white part removed?
Sues
Oh yum this is such a good idea!! I love chia seed pudding and i love creamsicles, so this is most definitely up my alley!! Plus, it’s such a gorgeous color!
Marisa
I fell in love with the colors too!
Annemarie
Creamsicles were one of my childhood favorites too! It’s great how you took those flavors and found a way to incorporate them into a healthy diet. And thanks for the great tips on making chia seed pudding! I’m never quite sure about it.
Marisa
Yes. Making chia seed pudding can be tricky but nothing that a stir, or little more seed or time can’t fix.
Leslie
Can you add protein powder to this pudding ? Thanks
Marisa
Yes. I’d stick to not more than 1-2 tablespoons but should work out great!
Rodney W Winn
I made my 1st Chia seed and fruit pudding the other night. I used extra creamy “oat milk” and it turned out fine! I too remember eating the popsicle, but we called them dreamsicles.
Marisa
Great to know you were able to make the oat milk work! And they were quite dreamy 🙂
Cyndi
I made this with unsweetened canned coconut milk and it was dreamy!
Joan
I am confused about the coconut milk. In your story section you said you used canned coconut milk for ultimate creaminess, but the recipe says coconut milk refrigerated not canned. Is it canned or not canned?
Extra tidbit:
According to The Dairy Alliance, “Both creamsicles and dreamsickles have a solid sherbet exterior, but a creamsicle technically has an ice cream center while a dreamsicle has an ice milk center.” Hmm. I didn’t know that.
Marisa Moore
Hi. You can use either but the nutrition details are based on the refrigerated option. I could have similarly specified dairy milk or one of the others I mentioned in the text. The milk you choose will affect the texture and set time in the end.