This Coconut Cream Chia Pudding is super creamy and delicious. A healthy and easy, make ahead breakfast or snack. It is filling and packed full of plant-based protein, fibre and antioxidants.
The flavor and texture combination of coconut and banana makes this pudding extra creamy and delicious. It is a easy to make chia pudding recipe full of healthy ingredients like chia seeds, coconut milk and coconut yoghurt. This recipe is vegan, gluten-free, and refined-sugar-free. A healthy breakfast, ready to go on those busy mornings and perfect for meal prep!
Ingredients you will need for this Banana Coconut Cream Chia Pudding:
- Coconut yoghurt, the secret for extra creamy chia pudding.
- Ripe bananas, Adds sweetness and the texture of a ripe banana is smooth and creamy. So you want those brown spots!
- Vanilla extract, for a hint of vanilla flavour, goes so well with the coconut and banana.
- Maple syrup, for a little extra sweetness, add less or more to taste. Other liquid sweetener can be used as well, like agave syrup.
- Chia seeds, they are high in fiber, antioxidants and protein.
- Coconut milk, the kind for drinking. I don’t recommend using full fat coconut milk from a can, it will get lumpy when cold. Just make sure to use unsweetened.
- Topping: Coconut yoghurt, coconut chips, and slices of banana
See recipe card for quantities.
Mash one of the bananas, save the other one for topping. Stir all the ingredient together in a bowl until there are no lumps. Let it sit for 5 minutes and stir again. Cover and refrigerate over night or for at least 4 hours.
Serve in 2 glasses and top with extra yoghurt and the reserved sliced banana and coconut chips.
Hint: In the photo below I added a little extra yoghurt to create a 3 layer effect. This is optional.
I love to top this Coconut Cream Chia Pudding with some extra coconut yoghurt, sliced banana and coconut chips. Some other options are:
- Chocolate chips
- Strawberry chia jam or store bought jam
- Chopped nuts
- Fresh berries
Substitutions and Variations
Yoghurt – I used a vegan coconut yogurt in this chia pudding recipe. Can also be substituted for normal yoghurt.
Sweetener – When you have mixed together the ingredients taste it for sweetness. Depending on how ripe the banana is the sweetness will vary. If you like sweeter, add a little more maple syrup.
Layers – for serving, I divided the chia pudding in 3 bowls added a little extra yoghurt to create a 3 layer effect. This is optional.
Keep the chia pudding in an airtight container and store them in the fridge. Don’t add any toppings until you are ready to serve. This way the chia pudding will keep for longer and the toppings stay fresh and crispy. The chia pudding lasts for about 3-5 days in the fridge. I do not recommend freezing this recipe.
- To prevent a lumpy chia pudding stir well, and then stir again.
- For best results, let the chia pudding cill out in the fridge overnight. If you are short on time, for a minimum of 4 hours.
- Taste the chia pudding before adding the maple syrup. Usually the banana will make it sweet enough, if not, add maple syrup to taste. Agave syrup or coconut sugar can also be used.
Yes! Chia pudding is high in plant-based protein, omega-3s and fiber. Chia pudding is a great addition to a healthy and balanced diet.
Chia pudding makes a great healthy breakfast or snack. Made by soaking chia seeds in milk of your choice, and creates a creamy, nutritious and filling pudding. Tastes great topped with fruits, nuts or why not some healthy Air Fryer Granola
More Chia Puddings to try:
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Banana Coconut Cream Chia Pudding is an easy, make ahead breakfast or snacks. It’s healthy, filling and packed full of protein, fibre and antioxidants.
- 1 Cup coconut yoghurt
- 2 very ripe bananas
- ½ teaspoon vanilla paste or exstract
- 1 teaspoon maple syrup
- 5 tablespoon chia seeds
- ½ cup coconut milk
- Coconut yoghurt, coconut chips, banana slices for topping
Mash one of the bananas, save the other one for topping. Stir all the ingredient together in a bowl until there are no lumps. Let it sit for 5 minutes and stir again.
Cover and refrigerate over night.
Serve in 2 glasses and top with the reserved sliced banana, coconut yoghurt and coconut chips.
Optional, I divided the chia pudding in 3 bowls added a little extra yoghurt to create a 3 layer effect.