This banana coconut chia pudding is vegan, gluten-free, and paleo-friendly, and is a delicious breakfast or dessert recipe or a sweet snack.
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.
Chill in the fridge for at least 3 hours until thickened.
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.