Banana Coconut Chia Seed Pudding Recipe

Light, make-ahead chia pudding that layers ripe banana with creamy coconut milk for a naturally sweet, ready-to-eat breakfast or snack. If you like quick morning options, try pairing it with other easy breakfasts like these healthy NutriBullet smoothie recipes for variety.

Why this version works

Coconut milk gives a rich, silky texture that mimics dessert while keeping the bowl dairy-free. Chia seeds absorb liquid and thicken into a spoonable pudding overnight, while mashed banana adds sweetness and binding without refined sugar. The result is a balanced, grab-and-go option you can customize by swapping milks, fruits, or toppings.

Ingredients and simple swaps

• 1 cup full-fat coconut milk (canned or carton)
• 2 tablespoons chia seeds
• 1 medium ripe banana, mashed (about 1/3–1/2 cup)
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple syrup or honey (optional, to taste)
• Pinch of salt

Swaps and notes:

• Use almond or oat milk if you prefer a lighter texture.
• For extra protein, stir in 1–2 tablespoons plain Greek yogurt or a scoop of protein powder.
• If you want a thinner pudding, reduce chia to 1½ tablespoons. For thicker pudding, use 3 tablespoons.
  For other simple breakfast ideas with few ingredients, see the 3-ingredient healthy vegetable smoothie for inspiration.

Step-by-step preparation

1. In a bowl or jar, whisk coconut milk, mashed banana, vanilla, maple (if using), and salt until smooth.
2. Stir in chia seeds until evenly distributed. Let sit 5 minutes and stir again to prevent clumping.
3. Cover and refrigerate at least 2 hours, ideally overnight, until thickened.
4. Before serving, give the pudding a good stir. Adjust sweetness if needed and add a splash of milk to loosen if too thick.

Pair the pudding with fresh fruit, nuts, or a drizzle of nut butter — or serve alongside green beverages such as these super healthy spinach smoothie recipes for a fuller meal.

Toppings, serving ideas, and nutrition pointers

Topping suggestions:

• Sliced banana and toasted coconut
• Fresh berries and a sprinkle of granola
• Chopped almonds and a drizzle of honey

Serving ideas:

• Layer pudding with fruit in a jar for parfaits.
• Scoop into bowls and top just before serving to keep granola crunchy.
• Pack in individual jars for quick weekday breakfasts.

Nutrition pointers:

• Chia provides fiber and healthy fats; using full-fat coconut milk increases calories and creaminess. Adjust portions or milk type per your calorie needs.

Storage and make-ahead tips

• Keep chilled in an airtight container for up to 4 days.
• If the mixture thickens too much, stir in a tablespoon of milk before serving.
• Assemble dry in a jar (seeds separate) and add mashed banana and milk when ready to eat for fresher texture.

Conclusion

This easy pudding is a flexible, make-ahead breakfast that’s simple to customize and travel-friendly. For an alternate take with similar flavors, you might enjoy the detailed quick-prep version at Fannetastic Food’s coconut banana chia pudding, or explore a banana cream pie–style option at Choosing Chia’s banana cream pie chia pudding.