Banana Coconut Chia Pudding


December 21, 2014

This banana coconut chia pudding is vegan, gluten-free, and paleo-friendly, and is a delicious breakfast or dessert recipe or a sweet snack.

Banana Coconut Chia Pudding

This banana coconut chia pudding is vegan, gluten-free, and paleo-friendly, and is a delicious breakfast or dessert recipe or a sweet snack.

Scott and I have been having a blast in Sydney this week. We’ve been eating and drinking our way around the city, seeing our friends and family, and Scott has been taking in the sights. It is just so lovely to be home.

This week we’re up at Palm Beach with my dear friend Suzie, staying at a house on the beach, soaking up the sun, and eating her beautiful food. She is the most talented chef I know, and her food is exquisite. Check out her website, Wild With Garnish.

I’m sitting here eating this cheeky banana coconut chia pudding for breakfast looking out at the water, and it’s so easy and so good, I thought, why not share it? It’s not a Christmas recipe, but it’s a winner all-year-round.

Have a lovely Christmas with friends and family. We are spending it in Canberra with my mum’s extended family. It’s four days of eating, drinking, laughing, and playing games. I am so excited!!

I’ll share an awesome New Years drink next week.

Let me know what you think of this banana coconut chia pudding.

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Banana Coconut Chia Pudding

This banana coconut chia pudding is vegan, gluten-free, and paleo-friendly, and is a delicious breakfast or dessert recipe or a sweet snack. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Tess Masters

Ingredients

Instructions

  1. Throw the coconut milk, maple syrup, vanilla, cinnamon, and salt into your blender, and blast on high for 10 to 20 seconds until smooth. Transfer this mixture to a glass bowl or large jar and stir in the chia seeds until well combined.
  2. Chill in the fridge for at least 3 hours stirring occasionally to evenly distribute the chia seeds.
  3. Once chilled, stir the mixture again, and add in 1 mashed banana.
  4. Transfer the mixture to 4 serving bowls and top with chopped banana and shredded coconut. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

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