This Banana Coconut Chia Pudding tastes like the delicious spawn of coconut cream pie and tapioca pudding. Chia pudding is delicious, nutritious and so easy to make. The only hard part is waiting overnight for the chia seeds plump up and become ready to eat pudding. I love this richness of this chia pudding.

Remember these? I loved watching commercials for both The Chia Pet and The Clapper during The Price Is Right (hosted by Bob Barker) a long time ago.

Chia Seeds Are:

Loaded with antioxidants
High in fiber & protein
Super tasty
High in Omega 3s
Low carb because the carbs in them are mostly fiber & not digested
Able to help with weight loss

For more info about the benefits listed above, see this evidence-based article from Healthline.

Raw or Not Raw?

This recipe can be made fully raw when you use Medjool dates or raw agave syrup and fresh, ripe bananas instead of frozen. You can sub maple syrup for the dates; however, this is not a raw option. Try the dates if you can get them. You’ll love snacking on the extra Medjool dates. I cut them in half, remove the pit, and stuff them with this vegan cream cheese.

Equipment

Blender

I use a Blendtec. I feel a high-speed blender is best for this recipe. An old school blender might also work. I haven’t tried it because I don’t have an old school blender, but I’m optimistic.

Nut Milk Bag or Cheesecloth

I use a nut milk bag to strain the plant milk for this chia pudding. You could also use cheesecloth to strain the milk.

Ingredients

Bananas

Fresh or frozen bananas both work well for this recipe. Very ripe bananas are ideal and sweeter than less ripe bananas.

Coconut Flakes

I recommend Unsweetened, flaked coconut. If you use sweetened, go light on the dates or maple syrup.

Chia Seeds

I use these chia seeds. You can use whichever chia seeds you have.

Medjool Dates or Maple Syrup

For raw chia pudding, use pitted Medjool dates and put them in the blender with the coconut flakes and water. You will strain the date fiber out with the coconut fiber.

If using maple syrup, add it with the bananas and strained coconut milk for the last round in the blender.

How Sweet?

The amount of dates, syrup, or sweetener you use depends on how sweet you’d like it. 4 dates or 2 TBSPs maple syrup provides a subtle amount of sweetness. If you are using fruit or cocoa nibs to garnish your pudding, subtle might be the best choice. It’s relative. If you are using maple syrup, you can stir in more to sweeten things up after the pudding had been made.

Let’s Make Banana Coconut Chia Pudding

Add coconut flakes, hot tap water, and pitted dates to the blender. If you are subbing maple syrup for the dates, do not add it yet.

Blend well. I blend one round on the “whole juice” setting.

Let the blended coconut & water mixture steep for 10 minutes.

Timer set for letting the blended coconut flakes and water steep

Squeeze

Then pour into a nut milk bag or cheesecloth-lined mixing bowl. Squeeze and twist the bag or cheesecloth until you can’t get any more liquid out.

Using a nut milk bag to strain the plant milk for chia pudding

Discard the coconut pulp. Rinse the blender pitcher.

Pour the coconut milk into the blender pitcher, adding the bananas. If you are subbing maple syrup for dates, add it to the blender now.

Blend well. I blend one round on the “smoothie” setting.

Pour the banana coconut milk into the mixing bowl and stir in the chia seeds.

Transfer to a glass container or small jars and let sit in the fridge overnight before enjoying.

Banana Coconut Chia Pudding in a jar ready to chill — Ready to chill

Top with cacao nibs, berries, banana coin slices, and/or coconut shreds if desired, or enjoy as is.

I love topping Banana Coconut Chia Pudding with cacao nibs for extra texture, flavor, and nutrition

Banana Coconut Chia Pudding topped with raspberries, cacao nibs, and mint leaves.

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5 from 3 votes