Happy Friday, friends. It’s springtime! Let’s celebrate with some refreshing Coconut Banana Chia Seed Pudding, shall we?
I have fallen in love with chia seed pudding. It’s quick and easy to whip up, it’s super healthy for you, and chia seeds are pretty much flavorless so they can take on any flavors you prefer. Those chia seeds are pretty amazing! They are packed with healthy fats and fiber. Allow those tiny guys to sit in a liquid for several hours and the fiber in the chia seeds expands and creates a thick, rich, almost gelatinous consistency. Whenever I am in need of some extra fiber in my diet, I whip up a batch of chia seed pudding. Usually it’s the vanilla variety. Simple, but let’s mix it up!
A few months ago I shared my Chocolate Peanut Butter Chia Seed Pudding. It’s decadent enough for dessert and filling enough for breakfast! With summer approaching I wanted to create a chia pudding that was a little more tropical. This Coconut Banana Chia Seed Pudding is it, my friends!
Coconut Banana Chia Seed Pudding is rich, thick, and oh-so-creamy. The pudding base has a nice subtle coconut flavor that is topped with fresh banana slices, and toasted coconut flakes. Plus some coconut whipped cream, optional, but why not? This pudding is a great treat to serve to guests, or whip it up and eat it for dessert all week long.
Things You Need to Know About Coconut Banana Chia Seed Pudding:
- Make sure to use a coconut milk that you really enjoy the taste of, because it’s the dominate flavor of the pudding. I have tried a few and my favorite is Califia Farms’ Toasted Coconut variety. It’s a coconut almond blend that actually tastes like coconut. It’s vegan, soy free, gluten free, sugar free, and carrageenan free (a thickener used in dairy-free milks that can often cause digestive problems)! I am in love with this Toasted Coconut milk; I enjoy a glass all by itself! This is saying a lot for me, because I HATE cow’s milk, and even haven’t been into drinking almond milk plain. But this stuff tastes great; it seriously tastes like toasted coconut, and it’s got a hint of sweetness without any sugar! You seriously have to give it a try. I found it at my local grocery store, in the refrigerated section, by the other nut milks/dairy free milk. If you can’t get ahold of Califia Farms Toasted Coconut milk, then just make sure you really love the taste of whatever coconut milk you buy.
- The toasted coconut flakes. If you can find toasted coconut flakes that are unsweetened, go ahead and use those for convenience. But I have not been able to find unsweetened, toasted coconut flakes, and I feel that the extra sugar is unnecessary. So I quickly toast up some coconut flakes in a small skillet. And yes, the toasted coconut is key. Toasting brings out the coconut flavor and makes the coconut crunchy.
- The chia pudding can be made several days in advance, but the layers of sliced banana should be assembled only a few hours before serving it; otherwise the bananas will brown.
- Between the calcium from the coconut milk, fiber from the chia seeds, and potassium from the bananas this dessert is pretty much health food. I love it when that happens!
- Coconut Banana Chia Seed Pudding is refined sugar free, vegan, gluten free, easy to make. AND so tasty, you should go make some right now! The End!
This post is NOT sponsored or affiliated with Califia Farms in any way. I simply and genuinely love their product and wanted to share it with you! 🙂
- 1½ cups unsweetened coconut milk beverage in the carton-not canned. (I really like Califia Farms' Toasted Coconut)
- ¼ cup + 2 tablespoons chia seeds
- ½ teaspoon pure vanilla extract
- 2½ tablespoons honey, or more depending on sweet preference (sub agave nectar if vegan)
- Pinch of fine sea salt
- ½ teaspoon cinnamon
- ½ cup unsweetened coconut flakes
- 4 to 5 ripe bananas, peeled and sliced
- optional: Coconut Whipped Cream, for topping
- FOR THE PUDDING:
- In a medium-sized mixing bowl add the coconut milk, chia seeds, vanilla, honey, salt, and cinnamon. Whisk until well combined. Taste-test the liquid and add more honey, if desired
- Cover and chill in the fridge for at least 6 hours, or overnight. The chia seeds should have expanded and the pudding should be nice and thick.
- FOR THE TOASTED COCONUT FLAKES:
- Heat a small skillet over low heat. Add the coconut flakes. Toast for 10 minutes, stirring constantly, until the coconut flakes have lightly browned. (Make sure to keep an eye on them; they can burn easily). Immediately remove them from the pan. Allow them to cool completely.
- FOR ASSEMBLY:
- Assemble the pudding just before serving.
- Into your serving glasses add a layer of the coconut pudding. Add a layer of banana slices. Spoon in another layer of coconut pudding, then add another layer of banana slices. Top with coconut whipped cream (optional) and a good sprinkle of toasted coconut flakes. Serve immediately.
Prep time does not include chilling time needed for the coconut chia pudding.
Nutrition Facts do not include the coconut coconut whipped cream since that is optional. I think that the nutrition generator is off because it is calculating the coconut milk as full fat canned coconut milk. The carton beverage of coconut milk that I used says it contains 4 grams of fat, 1 gram of saturated fat per serving (8 ounces), however the fat content will also depend on the brand of coconut milk you use. Also chia seeds only contain about 12 grams of fat per 1/4 cup and only 1 gram of saturated fat. Keep in mind that this recipe is written for 4 servings, this is why I don’t believe the nutrition label to be accurate. So, take this nutrition label lightly, sorry for any inconvenience.