Print
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
Ingredients
- 2 cups full-fat canned coconut milk (shake, then pour)
- 1/4 cup pure maple syrup
- 1 teaspoon natural vanilla extract
- 3/4 teaspoon ground cinnamon
- Pinch of Celtic sea salt
- 1/4 cup chia seeds
- 2 medium ripe bananas
- 2 tablespoons shredded coconut, to serve
Instructions
-
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.
-
Chill in the fridge for at least 3 hours stirring occasionally to evenly distribute the chia seeds.
-
Once chilled, stir the mixture again, and add in 1 mashed banana.
-
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