Coconut Chia Pudding
This chia pudding recipes uses coconut milk as a base and is made with just 4 ingredients, and you can easily take it up a notch by adding caramelized bananas.
- 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
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!
Substitutions: you can use honey instead of maple syrup, and you can use any kind of sugar for the caramelized bananas. If you don't have coconut sugar, try cane sugar or brown sugar.
I prefer full fat coconut milk because it's more flavorful and the texture is thicker, so the pudding solidifies more quickly, but light coconut milk works too. If you use light coconut milk, I recommend prepping this in the evening and refrigerating it overnight for at least 8 hours.
You don't have to add the caramelized bananas, I just think they add extra flavor to this recipe. Other topping ideas include: strawberries, blueberries, raspberries, walnuts, and/or almonds.
*Calorie count is an estimation
Calories: 485kcal | Carbohydrates: 68g | Protein: 7g | Fat: 24g | Saturated Fat: 13g | Sodium: 25mg | Potassium: 673mg | Fiber: 15g | Sugar: 37g | Vitamin A: 76IU | Vitamin C: 11mg | Calcium: 228mg | Iron: 3mg