Stir well. Let sit for 10-15 minutes, then stir well again. This will prevent the chia seeds from clumping up once they start to absorb the liquid.
This coconut banana chia pudding is the perfect make-ahead breakfast or snack! It’s filling, delicious, and happens to be vegan. Coconut milk makes it creamy and adds a lovely hint of coconut flavor.
After that, add all other ingredients (coconut milk, vanilla extract, maple syrup, and salt).
Overnight Chia Pudding vs. Same-Day Chia Pudding
This recipe works just as well with either canned coconut milk or coconut milk from a carton.
I love the combo of sweet bananas and creamy coconut milk here, and the raspberries on top add a little sweetness and tartness. Toasted coconut makes the coconut flavor pop and adds a bit of crunch!
Vegan Chia Pudding with Coconut Milk
Cover and put in the refrigerator for at least 2 hours (or overnight, or even up to 5 days). Once the pudding has thickened, add your toppings, grab a spoon, and enjoy!
Because chia seeds are high in fiber and can absorb up to 10-12 times their weight in liquid, they have lots of staying power and will keep you full. That’s part of what makes them such a great snack or breakfast (or healthy dessert!). Plus, they’re loaded with antioxidants and protein. I often add chia seeds to my oatmeal, in fact!
Ever wondered how to make chia pudding? All you do is mix the chia seeds with the milk, sweetener, and flavorings of your choice in a jar and let the chia pudding chill overnight to thicken. It’s so dang easy. And good for you too!
In general, the ration of chia seeds to liquid should be 3 tablespoons chia seeds for every 1 cup of liquid. Sometimes, like in this recipe, the banana adds liquid as do a few other ingredients, so it may vary slightly. But, in general, 3 tablespoons chia seeds to every 1 cup will be a good baseline for how to make chia pudding. You can also use either white or black chia seeds for making chia seed pudding – because of the lighter color of this banana chia pudding recipe, I use white chia seeds – but the taste and texture is exactly the same as the black chia seeds.
How to Make Chia Pudding
Summer BBQs are big around here. We love grilling and hanging out on the back patio and, well eating.
PLUS I’ve been asked a lot recently to share more vegan recipes, too – so this banana chia pudding recipe is a win-win-win! Woot!
Are Chia Seeds Healthy?
I know – right? Cashews?? On banana pudding?
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I don’t know about you, but I’m a big banana fan! I probably have bananas every single day either in smoothies, cut up in a tortilla with almond butter, (one of my favourite snacks) or just sliced on a bowl of oatmeal or chia pudding.
So it only made sense to make a banana cream pie chia pudding recipe too! This recipe is almost like a mix between a banana cream pie and a coconut cream pie. (Since it’s made with some coconut milk .)
Mix the chia pudding and let it sit for 2-3 minutes, then mix it again to avoid having any of the chia clump together.
So of course for this recipe, I use yellow bananas, but you can use whatever ripeness of banana you love!
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How to make healthy banana cream “pie”:
Add whatever toppings you like to this chia pudding (like nut butter, jams or crushed graham crackers!)
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