Coconut Banana Chia Pudding
This Coconut Banana Chia Pudding features layers of creamy coconut chia pudding and sweet banana cream, topped with slices of banana and coconut flakes.
Servings: 4
Ingredients
Coconut Chia Pudding
- ½ c chia seeds
- 2½ c coconut milk, full-fat or light
- 3 Tbsp maple syrup
Banana Cream
- 2 ripe medium bananas, mashed + extra for topping
- 2 Tbsp coconut cream (skimmed from coconut milk)
- 1 Tbsp coconut milk, full-fat or light
- 1 Tbsp maple syrup (optional)
- ½ tsp vanilla extract
- ½ tsp lemon juice
- 3 Tbsp unsweetened coconut flakes (optional topping)
Instructions
Coconut Chia Pudding
- In a medium bowl, mix together chia seeds, 2½ cups of coconut milk, and 3 tablespoons of maple syrup. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
- Stir the chia pudding after 30 minutes. Cover and refrigerate another 30 minutes to finish setting up. Don't skip this step! Stirring is important for creamy, fluffy, and uniform chia pudding.
- After the whole 60 minutes, the chia seeds will absorb the majority of the liquid and swell, making a thick mixture. You can stir in a few spoonfuls of left over coconut milk to help break up the mixture, if needed.
Banana Cream
- Slice the two bananas and add the slices to a medium bowl. Mash the slices with a fork. Whisk in coconut cream, coconut milk, maple syrup, vanilla extract, and lemon juice. The banana cream will be a little lumpy.
- In 4 small cups or jars, spoon in a layer of chia pudding. Divide the banana cream evenly between the 4 cups. Top with remaining chia pudding. Garnish with extra banana slices and dried coconut, if desired. Enjoy!