This rich and creamy Banana Chia Pudding combines hearty coconut milk with vanilla, dates, and bananas for a fibre-packed breakfast, snack, or dessert.
This has been my favourite chia pudding recipe for as long as I can remember. In fact, it might be the very first one I ever made nearly a decade ago!
I originally got this recipe from the 889 Yoga blog (a Toronto yoga studio). It’s such a classic recipe with a really rich flavour, yet all you need are a few simple ingredients.
This Banana Chia Pudding can be eaten for breakfast, snack, or as a dessert. Chia seeds are a great source of fibre and coconut milk provides satiating fats to keep you feeling full! Add some extra flavour and crunch on top with chopped nuts like pecans or walnuts, shredded coconut, or cacao nibs.
How to Make Banana Chia Pudding
For this recipe you’ll need:
- a can of coconut milk
- chia seeds
- medjool dates (or you can use a sweetener such as maple syrup or honey)
- vanilla extract
Chia pudding can be made by just mixing together your ingredients and allowing the chia seeds to work their magic (they thicken and gelatinize when exposed to liquids). But I like blending my chia puddings to make them ultra creamy.
Banana Chia Pudding
A rich and creamy chia pudding recipe made with bananas, medjool dates and vanilla.
- 1 can coconut milk (400ml)
- 1/4 cup chia seeds
- 2 bananas
- 1-3 medjool dates (soaked in 1/4 cup warm water) adjust quantity to desired sweetness.
- 2 tsp vanilla extract
- 1/4 cup water (as needed; for a thinner pudding)
- crushed pecans or walnuts
- shredded coconut
- sprinkle of cinnamon
- cacao nibs
Add all ingredients to blender and blend on high for 30-60 seconds, until smooth.
Transfer contents to container or jar and let chill in refrigerator for about an hour.
Top with nuts like pecans or walnuts and enjoy!
If you make this Chocolate Chia Pudding, leave a comment and review below!
Other chia puddings you might like: