A dairy free, gluten free, HEALTHY Toasted Coconut Chia Pudding recipe made with coconut milk, caramelized bananas and toasted coconut.
As much as I love breakfast, I’m pretty lazy when it comes to actually making breakfast. …which might make sense but also might not. You’d think that since I love it so dearly I wouldn’t mind spending a few extra minutes prepping it. NOPE, WRONG, SO WRONG. I’m lazy, and spending more than 5 minutes on breakfast is unacceptable.
Well, unless it’s the weekend. The weekend calls for pancakes and waffles and things that I refuse to make during the busy work week. So yeah, that’s why I love chia pudding. If you have yet to try chia pudding, it’s as easy as overnight oats and I actually prefer the texture (texture freak, heeeeeey).
Clearly, I’m still obsessing over coconut. I go through extreme food phases and unfortunately (or maybe fortunately?) you guys have to go through them with me. I was on a coconut kick here, here and here, and currently, as in the past week, I’ve been on an apricot kick, so get ready for all things apricot in the upcoming weeks.
But not today. Today, we’re still focused on coconut.
…not just coconut, though. Coconut and CARAMELIZED BANANAS, healthy version. And by “healthy version” I mean that they’re simply caramelized with coconut oil and coconut sugar—whooooop!
Ok but back to the coconut… this toasted coconut chia pudding is made with canned coconut milk which is the base of the entire recipe. So yeah, coconut milk, chia seeds (obviously), a little maple syrup and vanilla extract to add some sweetness to it aaaaand that’s basically. Plus TOASTED COCONUT. You must toast the coconut—it makes all the difference, and I am not being sarcastic. But let me give you a heads up.. it takes maybe 3 minutes to toast coconut. If you leave the coconut in the oven for closer to 5-6 minutes, it will burn and taste terrible. ….not that I accidentally did that three times in a row or anything…. Ok so, the toasted coconut plus the caramelized bananas are what really make this. Seriously so much deliciousness, and for breakfast, too!
NOTE: This is so unnecessary, but I’m feeling the need to address the fact that, in the above photo, the chia seeds haven’t absorbed the milk. It’s because I took the photos right away rather than placing the pudding in the refrigerator and giving the chia seeds time to expand and absorb some of the liquid. OKKKKK. After you’ve done that, the texture will be a bit more like this and less liquid-y. I know you probably didn’t notice, but I just had to say something.
Let’s get our coconut milk-toasted coconut-caramelized banana jam on, yeah?!!
- ½ cup shredded coconut
- 1 can coconut milk
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ tsp salt
- ½ cup + 2 tbsp chia seeds
- For caramelized bananas (optional):
- 2 bananas
- 1 tbsp coconut oil
- 1-2 tbsp coconut sugar
- Heat oven to 350°.
- Place shredded coconut on a baking sheet and toast for 3-5 minutes, or until it is SLIGHTLY golden brown. Be careful not to burn it!
- While coconut is toasting, combine milk, syrup, vanilla, and salt in a bowl; stir in chia seeds last.
- Remove coconut from oven and stir it into mixture.
- Divine chia pudding evenly into two glasses and set aside.
- For the bananas: Heat coconut oil in a large skillet; cut bananas into bite-size pieces and place them in the skillet; sprinkle with coconut sugar and cook until they're golden brown on either side.
- Top chia pudding with caramelized bananas and then place in the refrigerator for at least 4 hours, but preferably overnight.
Q: What’s a typical weekday breakfast look like for you?