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.
Ingredients
- 2 cups full-fat canned coconut milk (shake, then pour)
- 2 medium ripe bananas, plus more for serving
- 1/4 cup pure maple syrup (see Notes)
- 1 teaspoon natural vanilla extract
- 3/4 teaspoon ground cinnamon
- Pinch of Celtic sea salt
- 1/4 cup chia seeds
- 2 tablespoons shredded coconut, to serve
Instructions
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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.
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Chill in the fridge for at least 3 hours until thickened.
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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
How would I modify to accommodate for canned coconut milk instead of carton?
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.
How long does this last if you want to store it and eat it over a few days?
It lasts for about 3 days. But, it does get more solid as it sits. Just add more milk.
Do you blend the banana after the 3 hours or could you?
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.
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.
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.
Just tried it and it’s super yummy! Thank you for the recipe!
Yay. So glad you enjoyed it.
Can you add cocoa for a chocolate version?
Oh yeah! Yummy!!! I would add 1 to 2 tablespoons of raw cacao powder and tweak and taste from there.
Thanks for sharing. I will check it out.
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!
Awesome. Enjoy!
Do you have nutritional information on this? I’d love to know!! (And on the beautiful smoothie that tastes like caramel!) Thanks!!
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.
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.
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!
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?
I don’t recommend using ground chia. It won’t look as pretty and the measurement will be off. You would use less.
is there any way to make your own coconut milk? The only ones I find here in South Africa are full of additives
Yes, you can absolutely make your own coconut milk by cracking open a young Thai coconut and blending the water and meat. Or you could blend raw dried unsweetened dried coconut with water. You can boost the coconut flavor with coconut oil and natural coconut extract. Here’s my recipe:
http://healthyblenderrecipes.com/recipes/home_made_raw_coconut_milk
Can almond milk be successfully substituted for the coconut milk?
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.
Looks delicious. Great recipies for the kiddos!
Yes! So easy and delicious. Enjoy!
Yum, I love chia pudding and anything banana, so this will be a hit for me!
Great! I love them, too. Enjoy!
Great recipe! Can’t wait to try it!
Thanks. Enjoy!
you are the best
Thankyou. It’s great to be connected.
Can I use honey instead of maple syrup?
Yes, absolutely.
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. 🙂
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.