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Coconut chia pudding that's made with coconut milk and shredded coconut then topped with caramelized bananas. It's requires just 4 ingredients, can be made in just 5 minutes and is full of fiber!
Sometimes I hate calling things my favorite, but this coconut chia pudding made with coconut milk is my favorite. Alongside this almond butter chia pudding of course. This recipe uses FOUR types of coconut for the ultimate coconut-y flavor, kind of like this coconut cake. The way I see it, the more coconut the better.
Why this chia pudding works
- It can be made ahead of time, and it lasts for at least 4 days in the refrigerator
- Since coconut milk is thicker than other milks, the chia pudding solidifies even more quickly so you can eat it sooner
- If you love coconut, you're going to love the flavor of this pudding!
What you'll need
Coconut milk: I used canned full fat coconut milk because I found that it's more flavorful, and the pudding solidifies much faster. If you use full fat milk, the pudding will be ready to eat in just 2 hours. If you use light milk, or coconut milk from a carton instead of a can, it'll take closer to 8 hours, so I recommend refrigerating overnight.
Chia seeds: Black or white chia seeds will work in this recipe.
Maple syrup: This pudding needs some sort of sweetener, so a little maple syrup goes a long way. You can also substitute honey if you prefer.
Coconut: Since the recipe is sweetened with syrup, you don't need to buy sweetened coconut, especially if you plan on making the caramelized bananas on top (which will add extra sweetness). Unsweetened shredded coconut works perfectly!
1. Whisk the coconut milk and maple syrup together in a bowl, then add in the shredded coconut and chia seeds and whisk until everything is combined.
2. Pour the mixture into two separate glasses or jars, then refrigerator the pudding for at least 2 hours, or overnight. When the pudding is refrigerated the chia seeds will expand, allowing them to absorb the milk which will create a pudding-like texture.
3. Before serving, make the caramelized bananas. Add coconut oil to a skillet, then add the sliced bananas and sprinkle the coconut sugar on top. Cook the bananas for 1 minute per side, which will result in golden caramelized bananas that pair perfectly with this chia pudding.
FAQs and Expert Tips
Substitutions: You can sub maple syrup for honey, and if you don't have coconut sugar to sprinkle on the bananas, don't worry about it. You can use regular cane sugar or brown sugar instead.
What kind of coconut milk should I use?
- Full fat: I like using full fat canned coconut milk because it's a tad more flavorful, plus the texture is thicker so the chia pudding solidifies more quickly.
- Light: The texture is thinner because the milk is watered down, but you can still use it. If you opt to use light milk, I recommend making the pudding the night before then refrigerating it for at least 8 hours.
- Refrigerated: If you're looking for a low calorie option, opt for coconut milk from a carton, which you can find in the refrigerated section at the grocery store near all the other milks.
Do I have to add the caramelized bananas?
Not at all. The caramelized bananas make this pudding a little bit sweeter, and I think they take it to the next level flavor-wise. But, you can definitely omit them. Other topping ideas include: strawberries, blueberries, raspberries, pecans, walnuts, and/or almonds.
Video on how to make Coconut Chia Pudding
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Coconut Chia Pudding
- Whisk coconut milk and syrup together, then add the shredded coconut and stir; last, stir in the chia seeds.
- Divide the mixture into two glasses or jars and place them in the refrigerator for at least 2 hours, or overnight.
- Before serving, make the bananas: head coconut oil in a skillet over medium heat, then add the sliced bananas. Sprinkle coconut sugar over top and cook the bananas for 1 minute or so, or until they're soft and caramelized on the outside.
- Top chia pudding with the caramelized bananas and maybe some extra shredded coconut and/or nuts and enjoy!
UPDATE NOTE: This post was originally published in July 2019. It was updated with new text and photos in May 2020.