Vegan Chia Kheer (Indian Pudding Dessert)

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Vegan Chia Kheer

Kheer is my favorite Indian dessert, but it’s not a good choice for those of us who are lactose intolerant or vegan, so I created a vegan version of Kheer. It requires no cooking! If you are watching blood sugar levels, please omit raisins and use a low-GI sweetener such as coconut nectar or stevia to sweeten the pudding.

2 cups coconut milk (in carton, not canned) or other milk alternative
10-15 strands saffron
6 Tbsp chia seeds
2-4 Tbsp liquid sweetener of your choice, such as coconut nectar, agave, raw honey and maple syrup
Pinch of ground cardamom
3 Tbsp raw almonds, soaked for 8-12 hours
2 Tbsp pistachios
1 Tbsp raisins or currants (optional)
1 Tbsp coconut flakes


  1. Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
  2. In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
  3. Stir well and refrigerate overnight or for at least 4-6 hours.
  4. Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
  5. Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
  6. Infuse love and serve!

Servings: 4