Banana Coconut Chia Pudding is a creamy, nutritious breakfast or snack made by soaking chia seeds in coconut milk until thick and pudding-like, then blending in ripe banana for natural sweetness and tropical flavor.
Why You’ll Love This Recipe
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Naturally sweet & creamy from banana and coconut milk—no added sugar needed
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Rich in fiber & protein thanks to chia seeds
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Easy prep—combine ingredients, refrigerate, and enjoy
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Customizable—scoops of fruit, nuts, or granola add texture and flavor
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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1 cup coconut milk (canned or carton, unsweetened)
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3 tablespoons chia seeds
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1 ripe banana, mashed (about ½ cup)
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1 tablespoon maple syrup or honey (optional, for extra sweetness)
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½ teaspoon vanilla extract
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Pinch of salt
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Optional toppings: sliced banana, shredded coconut, chopped nuts, berries, granola
directions
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Mix base ingredients
In a bowl or jar, whisk together coconut milk, chia seeds, mashed banana, maple syrup (if using), vanilla, and a pinch of salt. -
Rest & stir
Let stand for 5 minutes, then stir again to prevent chia seeds from clumping. -
Refrigerate
Cover and refrigerate for at least 2 hours or overnight, until the mixture thickens to a creamy pudding consistency. -
Stir before serving
Give the pudding a good stir to smooth it out. If too thick, add a splash of coconut milk. -
Serve & top
Divide into bowls or jars and top with sliced banana, coconut flakes, nuts, berries, or granola as desired.
Servings and timing
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Servings: 2
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Prep time: 5 minutes
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Chill time: ≥2 hours (or overnight)
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Total time: ~2 hours 5 minutes (mostly hands-off)
Variations
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Chocolate banana: Stir in 1 tablespoon cocoa powder or hazelnut spread before refrigeration
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Tropical twist: Add diced pineapple or mango, plus a sprinkle of toasted coconut
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Nutty crunch: Mix in almond butter or use chopped almonds or pecans as toppings
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Berry boost: Fold in fresh or thawed berries—blueberries or raspberries work great
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Matcha flavor: Stir in ½ teaspoon matcha powder for a vibrant, earthy twist
storage/reheating
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Refrigerator: Store in airtight containers for up to 5 days
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Freezer: Not recommended—chia pudding can become overly gelatinous when frozen
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Make-ahead: Prepare up to 3 days ahead for grab-and-go breakfasts
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Reheat: Best served cold or at room temperature; not meant to be warmed
FAQs
Can I use dairy milk instead of coconut milk?
Yes—use almond, oat, dairy milk, or yogurt for creamier texture and different flavor profiles.
Are chia seeds gluten-free?
Yes—chia seeds are naturally gluten-free.
Can I skip banana?
Yes—you can sweeten with maple syrup and add fruit or nut butter as topping instead.
How do I prevent clumps?
Stir a second time about 5 minutes after mixing chia seeds, before refrigerating.
Can I eat it warm?
It’s best cold or at room temperature—warming can thin the pudding texture.
Is it vegan?
Yes—use maple syrup and plant-based milk to keep it vegan-friendly.
Can I double the recipe?
Absolutely—just maintain the ratio of 1 cup liquid to 3 tablespoons chia seeds.
What consistency should it be?
Thick enough to hold a spoon upright, but creamy and smooth—add milk if too dense.
Can I add protein powder?
Yes—stir in 1 scoop protein powder with the coconut milk before refrigerating.
When is the best time to eat it?
Enjoy it for breakfast, snack time, or dessert—any time you want a creamy, satisfying bite.
Conclusion
Banana Coconut Chia Pudding is a wholesome, easy-to-make treat that’s naturally sweet and packed with goodness. With minimal prep and endless topping options, it’s a perfect grab-and-go breakfast or healthy snack you can customize to match your mood.
Print
Banana Coconut Chia Pudding
- Total Time: 2 hours 5 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Banana Coconut Chia Pudding is a creamy, nutritious breakfast or snack made by soaking chia seeds in coconut milk until thick and pudding-like, then blending in ripe banana for natural sweetness and tropical flavor.
Ingredients
1 cup coconut milk (canned or carton, unsweetened)
3 tablespoons chia seeds
1 ripe banana, mashed (about ½ cup)
1 tablespoon maple syrup or honey (optional)
½ teaspoon vanilla extract
Pinch of salt
Optional toppings: sliced banana, shredded coconut, chopped nuts, berries, granola
Instructions
- In a bowl or jar, whisk together coconut milk, chia seeds, mashed banana, maple syrup (if using), vanilla, and a pinch of salt.
- Let stand for 5 minutes, then stir again to prevent chia seeds from clumping.
- Cover and refrigerate for at least 2 hours or overnight, until the mixture thickens to a creamy pudding consistency.
- Give the pudding a good stir before serving. If too thick, add a splash of coconut milk.
- Divide into bowls or jars and top with desired toppings such as sliced banana, coconut flakes, nuts, berries, or granola.
Notes
Stir twice within the first 10 minutes to prevent clumping.
Use plant-based milk to keep it vegan.
Sweeten to taste—banana adds natural sweetness.
Best served chilled; not suitable for freezing.
Customize with fruits, nut butters, or protein powder.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 9g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg
