Tasty Banana Coconut Chia Delight

This banana coconut cream chia pudding turns ordinary mornings into something extraordinary. The smooth, rich texture mixed with sweet banana notes makes a breakfast that feels fancy but packs a nutritional punch. I've tweaked this recipe many times during those rushed mornings when I wanted something quick but still yummy.

This pudding became my breakfast staple during a crazy month full of work deadlines. What began as just saving time has turned into a family favorite that everyone asks for weekly, especially when we add fresh fruit on top.

What You'll Need

• Coconut yoghurt: Makes everything creamy and adds gut-friendly probiotics - try to grab ones without extra sugar
• Very ripe bananas: Give natural sweetness and creamy feel - go for ones with dark spots for better taste
• Vanilla paste or extract: Boosts the tropical flavor - real extract gives the most natural taste
• Maple syrup: Adds a hint of sweet, caramel-like flavor - use the real stuff, not the fake breakfast syrup
• Chia seeds: Create that pudding-like texture while giving you omega 3s, protein and fiber - fresh organic ones work best
• Coconut milk: Helps thin everything to just the right thickness - the full-fat kind makes it extra delicious
• Coconut chips, banana slices, and extra yoghurt: For pretty layers and toppings - try toasting the coconut chips for better flavor

Easy Preparation Guide

Smoosh your bananas:

Get one super ripe banana and mash it totally in a medium bowl until it's smooth with no chunks at all. The smoother you make it, the better your pudding will turn out. Save your second banana for topping later.

Mix your wet stuff:

Put coconut yoghurt, vanilla paste and maple syrup in with your mashed banana. Mix everything really well with a whisk until it's all blended together. You want a nice, even mixture.

Dump in chia seeds and coconut milk:

Add the chia seeds and coconut milk while stirring constantly so they don't clump up. Keep mixing for about a minute until all seeds are spread out evenly in the mixture.

Wait a bit, then mix again:

Let everything sit for about 5 minutes, then give it another good stir. This step really matters because it stops the chia seeds from sticking together at the bottom and gives you a more even pudding.

Chill it overnight:

Cover your bowl with plastic wrap or put everything in containers with lids. Stick it in the fridge for at least 4 hours, but leaving it overnight works way better for texture and flavor as the chia seeds soak up all the liquid.

Create pretty layers and serve:

Split the pudding between two glasses when you're ready to eat. For a nice look, make layers with extra coconut yoghurt if you want. Add slices of your saved banana and sprinkle coconut chips right before eating so they stay fresh.

Chia seeds are truly the magic ingredient in this dish. When I first tried making this pudding, I wasn't sure they could really create such a rich texture, but now I always keep them stocked in my kitchen. My little girl calls these pudding cups her morning treasures and gets all excited when she spots them in the fridge before school.

Prep Ahead Perks

This pudding actually gets better over time as the chia seeds soften more and the flavors mix together. You can make a batch Sunday night and enjoy it throughout your week. The texture gets creamier between 8 and 24 hours after making it, so it's perfect for busy folks who want good food without much morning fuss.

Keeping It Fresh

Your finished pudding stays good in the fridge for up to 4 days in sealed containers. For the best results, store just the basic pudding without any toppings, then add fresh fruit, coconut chips, and extra yoghurt right when you're ready to eat. If you're making several servings, try putting them in individual containers so they're ready to grab when you're running out the door.

Changing With The Seasons

While banana gives the main flavor, this adaptable pudding works great with seasonal tweaks. During summer, try adding fresh berries or peaches. When fall comes around, mix in cinnamon with diced apple or pear. In winter, you might want to add citrus pieces and pomegranate seeds. The basic coconut chia mixture stays the same, but you can switch up toppings and mix-ins based on what's available and what you're craving.

Recipe Q&A

→ How do I prepare banana coconut chia pudding?

Mash a banana first, then stir in some coconut yoghurt, coconut milk, chia seeds, vanilla, and maple syrup. Give it a quick mix and pop it in the fridge overnight to thicken up.

→ Can I make this pudding ahead of time?

Absolutely! This mix works great for planning meals. Just whip it up at night, let it chill in the fridge, and it'll be ready for your morning breakfast or afternoon snack.

→ What toppings can I use for this pudding?

You can top your pudding with sliced bananas, a spoonful of coconut yoghurt, some crispy coconut chips, or even a handful of crunchy nuts.

→ What is the texture of chia pudding?

Chia pudding feels smooth and jelly-like when you eat it, because the tiny chia seeds soak up liquid and make everything thicker.

→ Is this pudding suitable for a vegan diet?

You bet! This pudding is totally vegan since it's made with plant-based coconut yoghurt and milk, plus other natural stuff.