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.