This Banana Coconut Chia Pudding is a luxurious blend of creamy coconut and naturally sweet bananas, creating a dessert-like breakfast or snack that feels indulgent yet wholesome.
What makes this pudding stand out is its combination of plant-based protein, fiber-rich chia seeds, and healthy fats from coconut, offering sustained energy and supporting digestive health.
Creamy Banana Coconut Chia Pudding
Equipment
- 1 High-Powered Blender
- 1 Nut Milk Bag or Cheesecloth
- 1 mixing bowl
- 4–6 Glass Containers or Jars
Ingredients
- 1½ cups unsweetened coconut flakes
- 4 –6 Medjool dates pitted (or 2–4 tbsp maple syrup, optional)
- 2 cups hot water
- 2 bananas peeled (fresh or frozen)
- ⅓ cup chia seeds
Optional toppings: cacao nibs, berries, banana slices, coconut shreds
Instructions
- Prepare the Coconut Base: Start by measuring 1½ cups of unsweetened coconut flakes and placing them into your high-powered blender. Pour in 2 cups of hot water to help extract the natural creaminess from the coconut. Add 4–6 pitted Medjool dates if you prefer a naturally sweetened pudding. If you’re using maple syrup instead, skip this step for now. Blend the mixture on a “whole juice” or high-power setting until fully combined and smooth. This step transforms the coconut and dates into a rich, creamy liquid that forms the foundation of your pudding.
- Steep and Strain Coconut Milk: Once blended, allow the coconut mixture to steep for 10 minutes. This resting time lets the coconut release maximum flavor and creaminess. After steeping, place a nut milk bag or cheesecloth over a clean mixing bowl. Pour the coconut mixture into the bag and gently squeeze and twist until all liquid is extracted. Discard the remaining coconut pulp or reserve it for baking or smoothies. This straining step ensures a silky-smooth coconut milk base without any grainy texture.
- Blend with Bananas: Pour the freshly strained coconut milk back into the blender. Add 2 peeled bananas—ripe bananas are ideal as they bring natural sweetness and creaminess. If you opted for maple syrup instead of dates, add it now. Blend on the “smoothie” or high-power setting until the mixture is completely smooth and slightly frothy. This creates a luscious, creamy liquid that will coat the chia seeds evenly.
- Incorporate Chia Seeds: Transfer the banana-coconut milk into a large mixing bowl. Add ⅓ cup chia seeds and stir thoroughly using a spatula or spoon. Make sure the chia seeds are evenly distributed to prevent clumping.The seeds will absorb the liquid and swell overnight, forming a thick, pudding-like texture. This step is crucial for achieving a perfectly creamy, gel-like consistency.
- Portion and Chill: Divide the chia pudding into glass containers or small jars, making it easy for portion control and meal prep. Cover each container tightly with a lid or plastic wrap and place in the refrigerator for at least 12 hours. Overnight chilling allows the chia seeds to fully hydrate and the flavors to meld together.
- Serve and Garnish: Once chilled, your pudding is ready to enjoy. Top with optional garnishes like cacao nibs, fresh berries, sliced bananas, or extra coconut flakes for added texture and visual appeal. Serve directly from the jar or transfer to a bowl. This pudding can be enjoyed as a nutritious breakfast, satisfying snack, or healthy dessert, making it a versatile addition to your weekly meal prep routine.
Notes
- Use very ripe bananas for natural sweetness and creamier texture.
- Chia seeds will triple in size as they soak; stir well to prevent clumping.
- The pudding tastes best after overnight chilling to allow flavors to fully meld.
- Substitute maple syrup for dates for a smoother texture and customizable sweetness.
- Optional toppings like cacao nibs, fresh berries, or coconut shreds add flavor and visual appeal.
- Coconut pulp can be reserved for smoothies or baking instead of discarding.
- This recipe is gluten-free, dairy-free, and vegan, making it suitable for most dietary preferences.
It’s lightly sweetened with dates or maple syrup, allowing you to control sugar content while keeping it nutrient-dense.
With only 188 calories per serving, this pudding is perfect for those seeking a filling, low-saturated-fat, high-fiber option.
The overnight preparation makes it incredibly meal-prep friendly, saving time on busy mornings while delivering a rich, creamy texture without the need for dairy or processed ingredients.
Whether enjoyed as a quick breakfast, post-workout snack, or guilt-free dessert, this chia pudding is versatile, satisfying, and easy to adapt to your taste preferences.
Must-Have Tools for Perfect Results
High-Powered Blender
Essential for turning coconut flakes, dates, and bananas into a smooth, creamy base.
Beyond this recipe, it’s perfect for smoothies, nut butters, and sauces, making it a versatile staple in any kitchen.
Nut Milk Bag or Cheesecloth
Used to strain the blended coconut mixture, removing pulp for a silky, smooth pudding base.
It also doubles for making homemade nut milk, cold-brew coffee, or straining soups.
Mixing Bowl
Ideal for combining chia seeds with the coconut banana milk evenly.
A durable, high-quality mixing bowl is invaluable for baking, salad prep, and marinating ingredients.
Glass Containers or Jars
Perfect for overnight chilling, individual servings, and portion control.
They also help store leftovers safely and can double as reusable containers for meal prep or on-the-go snacks.
Chef’s Secrets: Tips For Creaminess
To achieve the creamiest, silk-smooth pudding, use a high-powered blender and allow the coconut mixture to steep before straining.
Steeping draws out the maximum natural fats from the coconut, creating a richer, more indulgent texture.
Ripe bananas are essential for natural sweetness, while stirring chia seeds thoroughly ensures they hydrate evenly.
If you prefer an ultra-smooth pudding, blend the mixture again briefly after chilling.
Don’t skimp on the chilling time—the overnight rest is key for the pudding to reach its full thickness and flavor.
Serving Suggestions: Delicious Pairing Ideas
Serve this chia pudding as a nutritious breakfast, a satisfying snack, or a guilt-free dessert.
Top with fresh berries, sliced bananas, or a sprinkle of cacao nibs for added texture and flavor contrast.
Drizzle with a little extra maple syrup or honey for sweeter palates.
You can also layer it in parfaits with granola or nuts for a beautiful, restaurant-style presentation.
Pairing it with a cup of green tea or black coffee makes for a light, energizing morning or mid-afternoon treat.
Storage Tips: Keep Fresh Longer
Store chia pudding in airtight glass containers or jars in the refrigerator for up to 4–5 days.
Stir before serving if liquid separates slightly overnight.
For longer storage, freeze individual portions for up to 1 month; thaw in the fridge overnight before enjoying.
Avoid leaving at room temperature for more than 2 hours, as chia seeds continue absorbing liquid and the pudding may become overly thick.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Frozen bananas work perfectly and add natural sweetness. Slightly thaw before blending for smoother texture.
2. Can I make this pudding sugar-free?
Absolutely. Skip dates or maple syrup and rely solely on ripe bananas for natural sweetness. You can also add a splash of vanilla or cinnamon for extra flavor.
3. Can I use other milk alternatives?
This recipe relies on fresh coconut milk for creaminess, but almond, oat, or cashew milk can be used. Note that flavor and texture may vary slightly.
4. Can I prep this for the week?
Yes! This pudding keeps well in the fridge for 4–5 days, making it perfect for meal prep. Portion into individual jars for easy grab-and-go breakfasts.
5. Can I add other flavors?
Certainly. Try cocoa powder for chocolate chia pudding, or a pinch of cardamom or cinnamon for a warm spice twist.
Experiment with your favorite fruits or nuts as toppings.
