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Banana Coconut Chia Pudding

Banana Coconut Chia Pudding

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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.

A Chia Pet
A Chia Pet

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.

Chia seeds

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

Discard the coconut pulp. Rinse the blender pitcher.

Coconut and date pulp
Coconut and date pulp

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.

Chia seeds in coconut banana milk
Chia seeds in coconut banana milk

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
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.
Banana Coconut Chia Pudding topped with raspberries, cacao nibs, and mint leaves.
Banana Coconut Chia Pudding
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5 from 1 vote

Banana Coconut Chia Pudding

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.
Course Breakfast, Dessert, Meal Prep, Snack
Cuisine American, California, Mediterranean
Keyword bananas, cold, creamy, dreamy, Easy, gluten-free, high protein, make-ahead, non-dairy, oil-free
Prep Time 15 minutes
Set & Chill 12 hours
Servings 6 servings of 3/4 cup
Calories 188kcal

Equipment

  • Nut Milk Bag or Cheesecloth
  • High-Powered Blender
  • Mixing bowl
  • Glass container or jars to store and chill

Ingredients

  • cups unsweetened coconut flakes
  • 4 – 6 Medjool dates pitted or sub 2 – 4 TBSPs maple syrup see notes below
  • 2 cups hot tap water
  • 2 bananas peeled, fresh or frozen
  • 1/3 cup chia seeds

Instructions

  • 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. Then pour into a nut milk bag or cheesecloth-lined mixing bowl. Squeeze and twist the bag until you can't get any more liquid out. 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. Top with cacao nibs, berries, banana coin slices, and/or coconut shreds if desired, or enjoy as is.

Notes

Nutrition Information is approximate.

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.

Bananas

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

Nutrition

Serving: 1serving of 3/4 cup | Calories: 188kcal | Carbohydrates: 10g | Protein: 4g | Fat: 15g | Saturated Fat: 10g | Sodium: 13mg | Potassium: 154mg | Fiber: 7g | Sugar: 2g | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg

For your shopping convenience, this post contains affiliate links.

Recipe adapted from a raw vegan chef, named Earl, I met at vegan Meetup cooking class. Thank you, Earl!

If you enjoyed this recipe you might also enjoy Creamy Silken Chocolate Vegan Pudding and Easy Cakes (Minimalist Gluten-Free Vegan Protein Pancakes).

If you enjoy raw recipes you might like Massaged Kale Ribbon Vegan Caesar Salad and Silky Spanish Farmhouse Gazpacho (raw if you omit breadcrumbs).

Did You Make Banana Coconut Chia Pudding?

Was it a delight? Would you make it again? Did you enjoy it solo or with berries, nuts, hemp seeds, or cacao nibs? Tell me about in the comments section below.

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