Banana Coconut Chia Delight

This banana coconut cream chia pudding transforms your morning routine into something special. The creamy texture combined with sweet banana flavor creates a breakfast that feels indulgent while delivering powerful nutrition. I've perfected this recipe through countless mornings when I needed something quick yet satisfying.

This pudding became my go to breakfast during a particularly hectic month of deadlines. What started as a practical time saver has become a household favorite that my family requests weekly especially when topped with fresh fruit.

Ingredients

• Coconut yoghurt: Provides the creamy base and probiotic benefits look for varieties without added sugars
• Very ripe bananas: Deliver natural sweetness and smooth texture choose ones with brown spots for maximum flavor
• Vanilla paste or extract: Enhances the tropical flavor profile pure extract offers the cleanest taste
• Maple syrup: Adds just a touch of caramel like sweetness real maple syrup not pancake syrup makes a difference
• Chia seeds: Create the pudding texture while delivering omega 3s protein and fiber organic varieties tend to be fresher
• Coconut milk: Thins the mixture to perfect consistency full fat version creates the richest result
• Coconut chips, banana slices, and extra yoghurt: For layering and garnishing toast coconut chips for enhanced flavor

Step-by-Step Instructions

Mash the bananas:

Take one very ripe banana and mash thoroughly in a medium bowl until completely smooth with no lumps. The smoother your banana base the more consistent your pudding texture will be. Reserve the second banana for topping later.

Combine wet ingredients:

Add coconut yoghurt vanilla paste and maple syrup to the mashed banana. Stir until completely integrated using a whisk to ensure everything is well incorporated. The mixture should be smooth and uniform.

Add chia seeds and coconut milk:

Pour in the chia seeds and coconut milk stirring continuously to prevent clumping. Continue mixing for about one minute until all seeds are evenly distributed throughout the mixture.

Rest and stir again:

Let the mixture sit for approximately 5 minutes then stir again thoroughly. This crucial step prevents chia seeds from clumping together at the bottom creating a more consistent pudding texture.

Refrigerate overnight:

Cover your bowl with plastic wrap or transfer to airtight containers. Place in refrigerator for at least 4 hours although overnight yields the best texture and flavor development as chia seeds fully absorb the liquid.

Layer and serve:

Divide the pudding between two glasses for serving. For visual appeal create layers with additional coconut yoghurt if desired. Top with sliced reserved banana and coconut chips just before serving for maximum freshness.

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The chia seeds are definitely the secret weapon in this recipe. When I first started making this pudding I was skeptical about their ability to create such a luxurious texture but now I keep bags of them in my pantry at all times. My daughter calls these pudding cups little treasures and always gets excited when she sees them in the refrigerator before school.

Make Ahead Magic

This pudding actually improves with time as the chia seeds continue to soften and the flavors meld together. You can prepare a batch on Sunday evening and enjoy portions throughout the week. The texture becomes increasingly creamy between the 8 hour and 24 hour mark making this an ideal recipe for busy people who appreciate good food with minimal morning effort.

Storage Tips

The prepared pudding keeps beautifully in the refrigerator for up to 4 days in airtight containers. For best results store the base pudding without toppings and add fresh fruit coconut chips and additional yoghurt just before serving. If making multiple servings consider dividing into individual portion containers for grab and go convenience.

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Seasonal Variations

While banana provides the foundational flavor this versatile pudding welcomes seasonal adaptations. In summer try adding fresh berries or peaches. Fall calls for cinnamon and diced apple or pear. Winter variations might include citrus segments and pomegranate seeds. The basic coconut chia base remains constant while toppings and mix ins can reflect seasonal availability and preference.

Frequently Asked Questions

→ How do I prepare banana coconut chia pudding?

Simply mash one banana, mix it with coconut yoghurt, coconut milk, chia seeds, vanilla, and maple syrup. Let it sit briefly then refrigerate overnight to set.

→ Can I make this pudding ahead of time?

Yes! This pudding is perfect for meal prep. Prepare it the night before, refrigerate, and enjoy it the next day for breakfast or a snack.

→ What toppings can I use for this pudding?

For toppings, try fresh banana slices, coconut yoghurt, coconut chips, or even a sprinkle of nuts for added crunch.

→ What is the texture of chia pudding?

Chia pudding has a creamy and slightly gel-like texture, thanks to the chia seeds absorbing liquid and thickening the mixture.

→ Is this pudding suitable for a vegan diet?

Yes, this pudding is completely vegan as it uses plant-based coconut yoghurt and milk, along with natural ingredients.