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