Chia pudding is a healthy snack that tastes like dessert. You can make it with all kinds of different toppings, but this banana colada chia pudding is the one that will make everyone ask for more.
I really like chia pudding because it is filling and keeps me full for a long time. This is due to the ability of the chia seeds to expand and absorb big amounts of liquid. This also thickens the pudding, so you don’t have to add starch or any other thickening agent.
To make chia pudding you can use any milk you like, but I really like to make it Whole30 compliant. That is why I mostly use coconut or almond milk, or any other nut milk. But, as I said, you can use regular milk or even yogurt (here is a simple recipe on how to make your own Greek yogurt).
Banana colada chia pudding, aka bana-colada chia pudding, is made with coconut milk, banana and unsweetened desiccated coconut for the full coconut taste. I don’t use any sweetener, since banana is sweet enough, and the desiccated coconut has a naturally sweet taste. But if you want it a bit sweeter, you can add a little bit of maple syrup or honey to your liking.
Other recipes you might like:
- Vegan Energy Pancakes with Banana and Chia Seeds
- Apple Cider Syrup and Banana Squares | Sugar-Free
- Banana Bread Muffins with Chocolate Chips
- Wheat-Free Banana Bread
Banana colada chia pudding is a great quick breakfast or a snack, that you can have on the go. I also like making it as light healthy dessert during the week. It is perfect for hot summer days when you crave something sweet, but don’t want to feel “stuffed”.
Have you ever made the chia pudding before? How do you like to make it? Share your thoughts in the comment below.
Anchy
Yields 3-4 servings
Refreshing banana and coconut milk chia pudding, that is perfect for breakfast, healthy dessert or snack.
6 minPrep Time
6 minTotal Time
Save Recipe
Ingredients
- ½ cup chia seeds
- 1 can coconut milk
- ½ cup coconut water (or regular water)
- 2 ripe bananas
- ½ cup roasted coconut chips**
- 3 Tbsp unsweetened desiccated coconut
Directions
- In an airtight container whisk together coconut milk and coconut water, until well combined.
- Add chia seeds and mix well.
- Leave on the countertop for 5 minutes. Mix again and then leave in the fridge overnight, or up to 4 days.
- When you’re ready to eat, mash bananas and mix in the chia pudding. Add unsweetened desiccated coconut and stir to combine.
- Top with roasted coconut chips and serve. Enjoy!
Notes
*Chilling time not included in the prep time.
**To make roasted coconut chips just place coconut chips on a baking sheet lined with parchment paper, and bake in preheated oven on 180°C (350°F) for 8-10 minutes, until golden. Stir a few times.
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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