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. Â Place mixture in a sealed container to set; stir after 20 minutes. Â Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance). Â 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
