easy pandan coconut pudding recipe — Easy Pandan Coconut Pudding is my go to when I want a dessert that feels special but I also do not feel like working too hard. You know those days when dinner is done, the kitchen is already a mess, and you still want something sweet and creamy? This is exactly for that. It is light, comforting, and honestly kind of addictive if you love coconut. Plus, it is great for meal prep because it chills in the fridge while you do literally anything else. 
Why You’ll Love This Pandan Dessert
I have made a lot of quick desserts over the years, but this one always gets comments like, “Wait, you made this at home?” The flavor is gentle and cozy, and the color is pretty without needing anything fancy. This easy pandan coconut pudding recipe is also flexible, so you can adjust sweetness and texture to your taste.
What you will need
- Chia seeds (the thickener and texture maker)
- Coconut milk (full fat if you want it richer)
- Coconut cream (optional, but makes it extra dreamy)
- Pandan extract or pandan flavoring
- Sweetener (sugar, honey, maple syrup, or condensed milk)
- Pinch of salt (tiny, but it wakes up the flavor)
- Toppings: toasted coconut, mango, banana, or crushed nuts
How I make it at home
I keep it simple. In a bowl or large jar, I mix coconut milk, a spoonful of coconut cream if I have it, pandan extract, sweetener, and a pinch of salt. Then I stir in chia seeds and mix really well for a full minute so the seeds do not clump. I let it sit for 10 minutes, stir again, then cover and refrigerate for at least 3 hours or overnight.
When it is thick and pudding like, I scoop it into cups and add toppings. If I want it extra smooth, I blend it quickly before chilling, but most days I like the natural chia texture.
If you are in a coconut mood and want a full Filipino style spread, I usually pair desserts like this with savory coconut dishes. Try browsing Creamy Chicken Adobo sa Gata for a cozy dinner idea.
“I tried this after dinner and my kids thought it was store bought pudding. The pandan smell alone made the kitchen feel so warm and homey.”
One more thing, if you also love coconut desserts, you might want to check Creamy Maja Blanca Coconut Corn Pudding too. It hits that same creamy comfort zone.
What Are The Benefits Of Chia Seeds?
I started using chia seeds because I wanted an easy thickener that did not require cooking. Over time I learned they are also just a smart pantry item to keep around. In this easy pandan coconut pudding recipe, chia seeds give you that spoonable pudding texture without cornstarch or eggs.
Here are a few simple benefits people love about chia seeds:
- Fiber that helps you feel full longer
- They soak up liquid and create a natural gel, perfect for pudding
- They have healthy fats, including omega 3s
- They are easy to add to yogurt, smoothies, and oatmeal
Quick tip from my own trial and error: if your pudding turns out too thick, just stir in a splash of coconut milk to loosen it. If it is too runny, add a teaspoon more chia seeds and chill again.
And if you are the type who loves chewy coconut dessert textures, you might also enjoy Creamy Ginataang Bilo Bilo for a weekend treat.
What Is Pandan?
Pandan is one of those ingredients that instantly makes desserts taste like home for a lot of us. It comes from pandan leaves, which are used widely in Southeast Asian cooking. The smell is sweet and grassy in a really pleasant way. If you have ever walked past a bakery and caught that soft vanilla like scent, pandan can feel a bit like that, just more unique.
You can use pandan a few ways:
Pandan extract or flavoring is the easiest option, and that is what I use most often for this pudding. Fresh or frozen pandan leaves are also great if you want to simmer them in coconut milk and strain, but that takes more time.
When you are buying pandan extract, start small. Some brands are stronger than others, and too much can make it taste a little artificial. I usually add a little, taste, then add a bit more.
What Does Pandan Chia Seed Pudding Taste Like?
If you have never tried pandan before, do not worry. The flavor is not loud or shocking. It is gentle, lightly sweet, and kind of creamy even before you add the coconut. Combine pandan with coconut milk and it turns into that mellow, comforting dessert vibe that is hard to stop eating.
Texture wise, chia seed pudding is thick and spoonable with a tiny pop from the seeds. If you want it smoother, you can blend the mixture before chilling, or blend after it sets. For me, the classic texture is part of the charm.
Here are a few topping ideas I actually use:
- Ripe mango for a bright fruity contrast
- Toasted coconut flakes for crunch
- Banana slices and a tiny drizzle of condensed milk
- Crushed roasted peanuts or cashews
It also fits right into a Filipino dessert table. If you want another fun pandan coconut idea, take a look at Buko Pandan Cups. That one is a crowd pleaser, especially for kids.
Tips And Tricks
After making this easy pandan coconut pudding recipe more times than I can count, here are the little things that make a big difference.
Stir twice. Mix once when you combine everything, then stir again after 10 minutes. That second stir prevents chia clumps, which is the number one complaint people have with chia pudding.
Use full fat coconut milk if you can. Light coconut milk works, but the pudding will feel less creamy. If you want a richer taste, add 1 to 2 tablespoons coconut cream.
Sweeten to your life, not the recipe. If you are topping it with sweet mango or syrupy coconut flakes, you can use less sweetener in the base.
Control the pandan slowly. Add a small amount first, then taste. You can always add more, but you cannot remove it once it is mixed in.
Make it ahead. This is one of those desserts that actually improves after sitting overnight. The flavors blend and the texture sets beautifully.
If you are planning a meal that leans coconut forward, I love serving this after something savory like Authentic Bicolano Laing. Coconut plus coconut sounds funny, but it works if the dinner is spicy and the dessert is cool and creamy.
Common Questions
1) How long does pandan coconut pudding last in the fridge?
Usually 3 to 4 days in a sealed container. The texture thickens a bit over time, so just stir in a splash of coconut milk before serving if needed.
2) Can I make this without coconut cream?
Yes. Coconut cream is optional. The coconut milk and chia seeds will still make a nice pudding, just slightly lighter.
3) My pudding is too runny. What should I do?
Stir in 1 teaspoon chia seeds, mix well, then chill for another hour. Also make sure you measured the chia correctly.
4) My pudding has chia clumps. Is it ruined?
Not at all. You can whisk it hard, or blend it briefly to smooth it out. Next time, do the two stir method and it helps a lot.
5) Can I use fresh pandan leaves instead of extract?
Yes. Simmer pandan leaves in coconut milk for a few minutes, let it cool, then strain. Use that infused coconut milk in the recipe and sweeten as usual.
A sweet little ending to your day
If you want a no stress dessert that still feels a bit special, this easy pandan coconut pudding recipe is the one to try. It is creamy, easy to prep, and the pandan coconut combo always feels comforting. When you are ready to explore more pandan inspiration, this Pandan Pudding in Coconut Cream Recipe | Kanom Piak Poon … is a fun reference too. Make a batch tonight, tuck it in the fridge, and tomorrow you will be very happy you did.
Pandan Coconut Pudding
Ingredients
Main Ingredients
- 1 cup Chia seeds Thickener for pudding
- 1 cup Coconut milk Full fat recommended for richness
- 1/2 cup Coconut cream Optional, for extra creaminess
- 1 teaspoon Pandan extract or flavoring Adjust according to taste
- to taste Sweetener (sugar, honey, maple syrup, or condensed milk) Sweetness can be adjusted
- 1 pinch Salt Enhances flavor
Toppings (optional)
- to taste Toasted coconut
- to taste Mango For a fruity contrast
- to taste Banana Sclices recommended
- to taste Crushed nuts Peanuts or cashews work well
Instructions
Preparation
- In a bowl or large jar, mix together coconut milk, coconut cream (if using), pandan extract, sweetener, and a pinch of salt.
- Stir in chia seeds and mix well for a full minute to prevent clumping.
- Let the mixture sit for 10 minutes, then stir again.
- Cover and refrigerate for at least 3 hours or overnight until pudding-like.
- Scoop into cups and add desired toppings before serving.