This coconut banana chia pudding is the perfect make-ahead breakfast or snack! It’s filling, delicious, and happens to be vegan. Coconut milk makes it creamy and adds a lovely hint of coconut flavor.
Plus, it’s super versatile: you can add all your favorite toppings and make it your own! I love it with raspberries, sliced bananas, and unsweetened flaked coconut. Chopped nuts would also be amazing, and add even more texture – love that crunch.
Vegan Chia Pudding with Coconut Milk
Because chia seeds are high in fiber and can absorb up to 10-12 times their weight in liquid, they have lots of staying power and will keep you full. That’s part of what makes them such a great snack or breakfast (or healthy dessert!). Plus, they’re loaded with antioxidants and protein. I often add chia seeds to my oatmeal, in fact!
I love the combo of sweet bananas and creamy coconut milk here, and the raspberries on top add a little sweetness and tartness. Toasted coconut makes the coconut flavor pop and adds a bit of crunch!
This chia pudding is sweetened with mashed banana and a little maple syrup. It doesn’t need any additional sugar to be absolutely delicious!
Banana Chia Seed Pudding Ingredients
To make coconut banana chia pudding, you’ll need:
- chia seeds (you can usually find these in the baking aisle or the nut/seed aisle of most grocery stores, or at a health food store)
- bananas (the riper, the better, because they’re sweeter that way!)
- unsweetened coconut milk (you can use light or full-fat, whichever you prefer or have on hand, but full-fat of course will be creamiest)
- vanilla extract
- pure maple syrup
- optional: unsweetened shredded or flaked coconut (this really amps up the texture and coconut flavor)
You can swap out honey for maple syrup if you prefer, but I love the hint of maple flavor with this recipe!
This recipe works just as well with either canned coconut milk or coconut milk from a carton.
Generally, canned coconut milk is richer and more decadent, while the carton coconut milk is a little lighter. So it just depends on what you have on hand, and how rich you want the chia pudding!
Whole milk or another alternative dairy would work too, it just won’t be as coconut-tastic. 🙂 You do you!
How to Make Banana Chia Pudding with Coconut Milk
Making this pudding is super easy! Start by using a fork to mash banana in a small bowl or jar. Next, pour in the chia seeds and stir lightly.
After that, add all other ingredients (coconut milk, vanilla extract, maple syrup, and salt).
Stir well. Let sit for 10-15 minutes, then stir well again. This will prevent the chia seeds from clumping up once they start to absorb the liquid.
Cover and put in the refrigerator for at least 2 hours (or overnight, or even up to 5 days). Once the pudding has thickened, add your toppings, grab a spoon, and enjoy!
Overnight Chia Pudding vs. Same-Day Chia Pudding
While this is not an instant pudding, you can eat it the same day you make it. The longer you wait, though, the better, as the seeds will absorb more liquid over time and take on a more gel-like consistency (rather than a crunchy/seed consistency).
This pudding is fully thickened after about 5-6 hours. But if you just can’t wait, you can eat this after 1-2 hours in the fridge!
How to Store Chia Pudding
Storing chia pudding is very similar to storing overnight oats, if you’ve made those before. Basically, any airtight container will work: jars, tupperware containers, etc. Even a bowl with plastic wrap over the top is fine!
Chia pudding generally lasts 4-5 days in the refrigerator. But if you’re planning on waiting more than 1-2 days before eating this particular chia pudding, I’d recommend waiting to add the mashed banana until later – that way it won’t get as brown.
Chia Pudding Topping Ideas
Chia pudding is extremely versatile, and tastes great with pretty much any combination of flavors and toppings! Here are some topping ideas to get you inspired:
- berries: raspberries, strawberries, blueberries, cherries, etc.
- other fruit: sliced bananas, mango, kiwi, peaches, coconut, etc.
- chopped/sliced nuts: almonds, pecans, walnuts, etc.
- nut butter: drizzle some peanut butter, almond butter, or cashew butter for extra protein and deliciousness!
- other fun toppings/flavor mix-ins: chocolate chips, cocoa powder, almond extract, granola, pumpkin seeds, etc.
One variation of this recipe that I love: adding 1-2 tablespoons of cocoa powder (along with raspberries on top) before refrigerating. It’s so chocolatey and delicious! It tastes decadent enough to be dessert, but it’s still quite healthy.
You’ll find the full coconut banana chia pudding recipe at the end of this post. Enjoy!
What’s your favorite way to make chia pudding? Let me know in the comments!
Looking for more tasty breakfast and snack ideas? Check these out:
- Cherry Chocolate Overnight Oats
- Avocado Strawberry Toast with Balsamic Glaze
- Almond Milk Overnight Oats with Berries
- Veggie Scrambled Egg Muffins
- Chocolate Peanut Butter Overnight Oats with Banana
- No Bake Homemade Granola Bars with Peanut Butter
- Sweet Potato Muffins with Coconut
- Cheesy Sun-Dried Tomato Pizza Bars
- Healthy Peach Muffins
- Savory Oatmeal with Eggs
- Ginger Pear Muffins with Honey
- 1 banana
- 3 tablespoons chia seeds
- 1 cup unsweetened coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 - 1 tablespoon pure maple syrup
- pinch of salt
- optional toppings: sliced banana, toasted coconut flakes, berries
- Mash the banana in a bowl with a fork. Add the chia seeds and mix lightly.
- Add the coconut milk, vanilla, maple syrup (as much as you like depending how sweet you like your chia pudding), and salt. Stir to evenly distribute the chia seeds. Let sit for 10-15 minutes, then stir again. This helps prevent clumps as the chia seeds start to absorb liquid.
- Cover and refrigerate for at least 1-2 hours, up to 5 days.
- Once thickened, top with desired toppings.