Creamsicle Chia Seed Pudding

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 breakfast.

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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.

To make this recipe, you only need 4 ingredients: super sweet navel or mandarin oranges, coconut milk (I used canned for ultimate creaminess), 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.

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 seed 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. 

Here’s the easy recipe. It takes just 5 minutes to prep but you’ll need to refrigerate the pudding for at least 4 hours before serving. This is perfect for your weekend meal prep. Try it for breakfast, as a snack, or a healthy dessert.

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5 from 5 votes

Creamsicle Chia Pudding

This healthy pudding is an easy make-ahead breakfast. Made with coconut milk, fresh oranges, chia seeds and a splash of vanilla, it tastes like a creamsicle! You can also enjoy it as a healthy dessert. 

Prep Time5 mins

Resting Time6 hrs

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: chia seed pudding

Servings: 2 servings

Calories: 189kcal

Author: Marisa Moore

Ingredients

• 1¼ cup coconut milk
• 1 cup orange segments, pith removed (plus more for topping)
• ⅛ tsp vanilla extract
• ¼ cup chia seeds
• 1 tsp honey (optional)
• ¼ tsp 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.

Notes

NOTE: 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!

Nutrition

Calories: 189kcal | Carbohydrates: 24g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Sodium: 3mg | Potassium: 249mg | Fiber: 10g | Sugar: 12g | Vitamin A: 4% | Vitamin C: 58% | Calcium: 23.1% | Iron: 9.1%