The first time I had a taste of Banana Coconut Chia Pudding was as a dessert at True Food Kitchen over lunch with a friend. After the first spoonful, I was in heaven. This pudding was delicious…so flavorful and decadent. It was also the perfect creamy consistency and light at the same time. Each delightful spoonful was better than the one before.
I naturally made an excuse to go back the following week to indulge again. True Food Kitchen’s menu is seasonal so I wasn’t sure how long it would be around. This time I made sure to make a mental note of all the flavors…the banana of course, vanilla, and coconut, which I discovered from the waitress was from full fat coconut milk and toasted coconut flakes. I went home and was on a serious mission to master Banana Coconut Chia Pudding.
After doing some initial research online, I came across many different proportions of chia seeds to coconut milk. I literally tried them all and it took me about a week to figure out my own prized recipe. As it turns out, I came up with my own proportions because after many fails I learned it really all depends the thickness of the milk or beverage you are using. I originally started out with the full fat coconut milk from the can but could not get past the metallic taste of the coconut milk. It was so strong to me and I felt it overwhelmed all the other flavors. That being said, my chia pudding is not as thick as the dessert at True Food Kitchen, however it is still a creamy pudding.
Finding the right ratio was tricky…too much chia overpowered the pudding. Not enough and it was runny. I imagine that True Food Kitchen gets their coconut milk in bulk and perhaps not in a can. I didn’t want to hassle to find full fat coconut milk in something other than a can when the Trader Joe’s Vanilla Coconut Beverage tastes perfect and is fresh.
To begin, gather all your ingredients: one tall mason jar, 1 medium banana (or two small ones if you happen to grow them like we do or buy them small), a vanilla flavored coconut beverage (I love the refrigerated Trader Joe’s one), dry chia seeds, all natural maple syrup, and unsweetened coconut flakes.
First, add 2 Tbsp chia seeds and 1/3 cup coconut beverage into the mason jar. Put lid on and shake well to combine.
Then, add the banana to a blender with the other 1/3 cup coconut beverage. Blend to combine.
Add mixture to the mason jar and add 2 tsp maple syrup. Put lid on and shake well to combine.
Set a timer and refrigerate for 30 minutes.
After 30 minutes take the jar and give it another good shake to combine well. The chia seeds tend to settle at the bottom if you don’t go back and stir or shake them to combine after half an hour. Making this in a mason jar eliminates having to stir, shaking works just as well if not better!
Leave in refrigerator for a few hours, or overnight. When you’re ready to eat, toast 2 tbsp. of unsweetened coconut flakes in toaster oven on a sheet of aluminum foil for about 1 to 1 1/2 minutes watching closely so they don’t burn. Open the lid on the mason jar and sprinkle coconut flakes on top. Garnish with some freshly sliced banana. Sooooo delicious!
I love to make the this the night before so that I have a quick and healthy breakfast to enjoy in the morning. Chia seeds have so many health benefits: they are packed with Omega 3 fatty acids, keep you full for a long time thanks to the gelling effect of the chia seeds, are good for your skin and more. It’s also a great pre-workout (or post-workout) meal because it’s ultimately low in calories but high in those good fats that help sustain your energy during a workout, or replenish it afterward. During the spring and summer months it pairs quite nicely with my Homemade + Delicious Iced Latte.
My children also enjoy this as a breakfast or after school snack. You can do so many things with this “base” recipe (i.e. add strawberries, blueberries, cherries, almonds, walnuts, pistachios, etc. on top). Or you can just enjoy it in its simplicity as listed in the recipe below. Anyway you indulge I know you will absolutely love this Banana Coconut Chia Pudding treat all summer…and all year long!
- 1 medium banana
- 2/3 cup Trader Joe's Vanilla Coconut Beverage (divided)
- 2 Tbsp. chia seeds
- 2 Tsp. organic maple syrup
- 2 Tbsp. unsweetened coconut flakes
- Pour in 1/3 cup coconut beverage into mason jar.
- Add 2 tbsp. chia seeds, put lid on and shake to combine.
- Pour 1/3 cup coconut beverage with 1 banana into a blender, blend to combine.
- Add blended mixture to mason jar and 2 tsp. maple syrup; put lid on and shake to combine again. Set timer and refrigerate for 30 minutes. At 30 minutes shake one more vigorously to combine well. Refrigerate for a few hours for chia to gel, or overnight.
- When you're ready to eat, optional to toast 2 tbsp. coconut flakes in a toaster oven for about 1 1/2 minutes (these burn very fast so watch them closely).
- Alternatively, you can simply sprinkle the coconut flakes on top without toasting.
- Garnish with a few banana slices and enjoy!