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.


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



  1. Throw the coconut milk, 1 bananas the maple syrup (or other sweetener), 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 whisk in the chia seeds until well combined. Allow to stand for 5 minutes, and then whisk again.

  2. Chill in the fridge for at least 3 hours until thickened.

  3. Mash the second banana, and stir through the mixture. To serve, transfer the mixture to 4 serving bowls and top with additional chopped banana (if desired) and shredded coconut. Consume immediately or the banana will oxidize.

Recipe Notes

Maple Syrup: To reduce the added sugar in this recipe, substitute with 1/4 cup Lakant0 or People's Keto Allulose Plus. Or, use a combination of 1/4 teaspoon pure monk fruit powder (25% mogroside) and 20 drops of alcohol-free liquid stevia, and add more stevia to taste. 


Comments 37

    1. Dawn, I would do 1 cup of canned coconut milk and 1 cup of filtered water. You could also do 1 1/4 cups and 3/4 cups of water. Enjoy.

    1. It would be incredibly thick if you blended the banana. If you want to do that, blend it before you add the chia seeds and reduce them slightly.

  1. What is your favorite brand of unsweetened coconut milk (in carton) and also coconut water? I’m looking for one with the least amount of additives.

    1. I really like Harmless Harvest raw coconut water or Exotic Superfoods organic raw coconut water. They are the only ones that don’t have preservatives and contain live enzymes. The other coconut water in long-life shelf-stable cans and cartons are just sugar water. I really like So Delicious culinary coconut milk which doesn’t contain carrageenan and has a beautiful rich flavor. Silk and So Delicious also have unsweetened varieties that are good.

  2. Thanks for the recipe. This looks really yummy. I haven’t used a lot of chia seeds in my blending, but I think it would be nice to add them to my repertoire. Thanks!

  3. Do you have nutritional information on this? I’d love to know!! (And on the beautiful smoothie that tastes like caramel!) Thanks!!

    1. Sorry Lynn, I don’t know nutritional profiling for the recipes on my site. I may change that next year. But, for right now, they can be programmed into software programs like cronometer and edamam. Sorry.

  4. Thanks for this recipe I just came across while working on your Butternut Squash soup (tastes delicious, serving it to the family tonight) and so appreciate it. I had braces put on a week ago and my teeth are so sore. This will be a dairy free and processed sugar free treat.

    1. Awesome! So glad you enjoyed it Jane. I had braces years ago and soups were a lifesaver for me every time I got them tightened! Ouch!

  5. Question: I just discovered Spectrum has chia, flax, coconut and cocoa (unsweetened all) in a ground meal to sprinkle on oatmeal, etc. Can ground chia be used in this recipe or will it change the jelling nature of it?

    1. I don’t recommend using ground chia. It won’t look as pretty and the measurement will be off. You would use less.

    1. Yes, you could absolutely use almond milk. It won’t taste like coconut, But, you could do an almond milk and banana chia pudding and add some almond extract for a marzipan flavor.

  6. I love this pudding – thank you! I made it with 1/4 c Lakanto (monk fruit sweetener – natural and 0 glycemic) instead of syrup and it was great. Will try with a little cardamom next time. Think it would also be great with homemade cashew milk instead of coconut. Or with coconut cream whipped with a little rum folded in. Just some thoughts. 🙂

    1. Thanks for sharing Laura, I love your tweaks and suggestions. Chia pudding is so great that way. You can get creative and add so many things to create variations to keep things interesting. Great to know about the monk fruit, too.

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