This post may contain affiliate links. Read our disclaimer.Â
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!
Step-by-step instructions
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
Related recipes
If you made and loved this recipe, be sure to leave a comment and star rating below!
Coconut Chia Pudding
Ingredients
- 1 can full fat coconut milk (14 oz.)
- 3 tablespoon maple syrup
- 3 tablespoon unsweetened shredded coconut
- 5 tablespoon chia seeds
for the caramelized bananas:
- 2 bananas sliced
- 1 tablespoon coconut oil
- 1-2 tablespoon coconut sugar
Instructions
- 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!
Video
Notes
Nutrition
UPDATE NOTE: This post was originally published in July 2019. It was updated with new text and photos in May 2020.
Meg @ With Salt and Wit says
Spending more than 5 minutes on breakfast rarely happens....and even when we do a special breakfast, it is Kodiak Cake waffles! Just add water! But this chia pudding? I can get down on that.
Jess @hellotofit says
You are SO right - toasted coconut makes the world of difference!! YUM 🙂
Lindsay Cotter says
This is my kind of breakfast!! Toasted coconut, caramelized banana, chia seeds! Yes, please!!
Emilie @ Emilie Eats says
Gahhh those caramelized bananas are calling my name!! I love chia pudding but for some reason I never think to make it. All the flavors here are amazeballs.
Becky Winkler (A Calculated Whisk) says
I almost always have eggs for breakfast. but now that I have caramelized bananas on the brain I might have to shake things up a bit. This sounds so good!
gula kelapa says
I think Toasted Coconut Chia Pudding looks very tasty and I want to try to make it. But after looking at several stores, I do not find chia seeds. Can I replace it with something else? if possible what is best for the substitute chia?
Dani @ Dani California Cooks says
I switch between eggs/fruit and oatmeal/nut butter on the weekdays! Huge fan of that routine.
Shashi @ RunninSrilankan says
I saw this on IG and had no idea that those chia seeds hadn't been sitting in there awhile - Erin - toasted coconut and caramelized bananas are a match made in heaven!
Ellen @ My Uncommon Everyday says
Caramelized bananas are so good! I usually put them on pancakes. And I'm on a coconut kick right now, so this combo looks absolutely delicious 🙂
Sarah @ Making Thyme for Health says
I've made chia pudding a few times now and I would have never noticed that you shot it before the seeds absorbed the liquid had you not said something. It's funny how that works, right? 😉
This sounds amazing with the caramelized bananas and coconut. All I need is one of these and a chair on a Hawaiian beach. Puuuurfection.
Julia Mueller says
Caramelized Bananas are BOMB! Have you tried roasting them yet? UGH so good! I'm loving this chia pudding like crazy...I always use coconut milk for mine for extra creaminess, and the only thing better than a regular banana is a caramelized one. 😉
Thelma says
I just made my first batch and realized that I didn’t get the toasted coconut!! Hope it comes out good anyway. Can’t wait. Thank you for breakfast ideas. I get so tired of eggs. This and my steel cut oats will make a nice break from them.
Christina says
Why have I never made caramelized bananas??? I love plantains, but I've never done it with bananas (I know it's different but you know what i mean) Looks like such a great flavor combo!
ACKTIVE LIFE says
Every single day there is ALWAYS some sort of nut butter involved...It is my thing and I look forward to it every morning...Possibly obsessed, but it is a good obsession! LOVE this recipe friend!
Monica says
caramelized bananas?? IM SOLD. Looks delicious 🙂
Beverley @ Born to Sweat says
usually i hateeee bananas unless theyre in frozen form and in a smoothie... but these look pretty delicious! that caramelized brown is calling my name...
Kelly @ Kelly Runs For Food says
Yummm. I've never made chia pudding, but I love chia seeds so I probably should've tried it by now.
I've been making egg bakes on Sunday and eating on that for like the past 3 weeks. Makes the mornings so simple!
Bethany @ athletic avocado says
Can I tell you that Im obsessed with all things toasted coconut right now? And caramlized bananas are pretty bangin too! AKA I NEED
Rebecca @ Strength and Sunshine says
The banana seals the deal!
I finally made a chia pudding last week! Haha, so much progress!
Marina @ A Dancer's Live-It says
A typical weekday breakfast for me is a bowl of creamy dreamy oats or a yummy smoothie! 🙂 Those caramelized bananas though....:D
Alexa [fooduzzi.com] says
This sounds crazy-delicious, Erin! I'm loving toasted coconut at the moment, and pairing it with caramelized banana? You're speaking my breakfast language!