This is one of my all-time favorite desserts. Plus, it’s very easy to make. Just throw ingredients into a blender and place it in the fridge for the chia seeds to absorb. Banana, coconut, and a hint of vanilla. You must try!

Introducing my beloved True Food Kitchen’s Chia Seed Pudding, a delightful dessert crafted with banana and creamy coconut milk. It’s a personal favorite that I simply can’t resist—I yearn for its sweet allure day and night. As a health-conscious blogger, I used to treat myself to this guilt-free indulgence after workouts, but a recent move has left me longing for its comforting flavors. Join me on my journey as I recreate this cherished recipe and share the joy of this wholesome delight.

Chia Seed Pudding

serves 6-8

• 2 1/2 to 3 large ripe bananas (divided use)
• 18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
• 1/2 cup lightly packed brown sugar
• 1 1/2 tsp vanilla bean paste or vanilla extract
• 1/2 tsp lemon juice
• 1 small pinch kosher salt
• 6 1/2 tbsp chia seeds
• 3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender.  Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine.  Place mixture in a sealed container to set; stir after 20 minutes.  Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance).  Top with banana slices and toasted coconut chips.

Please let me know in the comments if you made this! I can’t stress enough how much I love this dessert!

Also Read: Clean and Delicious Chocolate Coconut Milk Ice Cream Recipe