This Banana Coconut Milk Chia Seed Pudding is a tasty and easy treat! With creamy coconut milk and sweet bananas, it’s a delightful way to enjoy a healthy dessert or breakfast.
I love how it just takes a little mixing and a few hours in the fridge—no baking needed! Grab a spoon and enjoy the fun, jelly-like texture of the chia seeds. Yum!
Key Ingredients & Substitutions
Coconut Milk: Full-fat coconut milk adds richness and creaminess to the pudding. If you want a lighter option, you can use light coconut milk. Almond milk or oat milk can also work, but they’ll give a different texture. I prefer full-fat for that luscious feel!
Chia Seeds: These tiny seeds are what make the pudding thick and gelatinous. If you’re out, you might try flaxseeds, but keep in mind they don’t have the same texture. Chia seeds also pack more nutrition—so they’re my go-to!
Banana: Ripe bananas add natural sweetness and flavor. If you don’t have bananas, try using a cup of diced mango or some applesauce for a fruity twist. I recommend using bananas for that creamy compliment to the coconut milk.
Sweetener: Maple syrup is used for a natural sweetness. If you’re looking for something sugar-free, a few drops of stevia or monk fruit sweetener can be a good substitute. I love the flavor of maple with coconut—it’s a match made in heaven!
How Do You Achieve the Right Texture with Chia Seeds?
The key to perfect chia pudding is to ensure the seeds absorb enough liquid without clumping together. Here’s how to do it right:
- Mix chia seeds thoroughly with coconut milk and any sweeteners right from the start.
- Let the mixture sit for 5 minutes, then whisk again. This helps break up any clumps that may form.
- Cover and refrigerate for at least 3 hours or overnight. This soaking time is crucial for achieving that pudding-like thickness.
Once done, you can adjust the texture by adding more coconut milk if it feels too thick! Enjoy your beautiful pudding topped with bananas and nuts for a lovely crunch!
How to Make Banana Coconut Milk Chia Seed Pudding
Ingredients You’ll Need:
- 1 cup coconut milk (full-fat for creaminess)
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup or honey (optional, for sweetness)
- 1 ripe banana, sliced
- 1/2 teaspoon vanilla extract (optional)
- Toasted coconut flakes (for garnish)
- Crushed walnuts or other nuts (for garnish)
Estimated Time Needed:
This recipe takes about 10 minutes of prep time and at least 3 hours for chilling. You can even make it the night before and enjoy it for breakfast or as a snack the next day. It’s super easy!
Step-by-Step Instructions:
1. Mixing the Ingredients:
Start by taking a medium bowl or a jar. Whisk together the coconut milk, chia seeds, maple syrup (if you want some sweetness), and vanilla extract (if using) until everything is well combined. Ensure there are no clumps of chia seeds.
2. Allowing to Thicken:
Let the mixture sit for about 5 minutes. After the time has passed, give it another good whisk to break up any clumps that may have formed. This step is important for a smooth texture!
3. Refrigerating:
Cover the bowl or jar and place it in the refrigerator for at least 3 hours, or better yet, overnight. This waiting time allows the chia seeds to absorb the liquid and create that fantastic pudding texture.
4. Preparing to Serve:
Once it’s set and thickened, take it out of the fridge and give the pudding a good stir. Then, divide it into serving glasses or bowls to share (or just keep it all to yourself!).
5. Adding Toppings:
Now for the fun part! Top each serving with slices of banana, a sprinkle of toasted coconut flakes, and some crushed walnuts or your favorite nuts. This adds a nice crunchy texture to the creamy pudding.
6. Enjoying Your Pudding:
Serve chilled and enjoy this delicious, healthy treat! It’s perfect for breakfast or a snack any time of the day.
This pudding not only tastes amazing but also looks beautiful with the layers of banana and garnishes. Plus, it’s a healthy way to satisfy your sweet cravings!
Can I Use Low-Fat Coconut Milk Instead of Full-Fat?
Yes, you can use low-fat coconut milk, but the pudding will be less creamy. Full-fat coconut milk gives a richer texture, so if you prefer a lighter option, that’s perfectly fine—just adjust your expectations for overall creaminess!
How Long Does This Pudding Last in the Refrigerator?
The banana coconut milk chia seed pudding can be stored in an airtight container in the fridge for up to 3 days. Just keep in mind that as the chia seeds continue to absorb moisture, the pudding may thicken even more! You can stir in a little coconut milk to loosen it up again before enjoying.
Can I Make This Pudding Vegan?
Absolutely! The recipe is naturally vegan as it uses coconut milk and maple syrup. Just ensure your sweeteners are cruelty-free. Enjoy this delicious treat without any animal products!
Can I Add Other Fruits or Toppings?
Definitely! Feel free to mix in other fruits like berries, mangoes, or even peaches for a different flavor. Nuts, seeds, or even granola can also be added for extra crunch. Get creative with your toppings!