Creamy Banana Coconut Chia Pudding
Creamy Banana Coconut Chia Pudding is a creamy, healthy treat that tastes like a dessert. I made this recipe dozens of times and learned how to get the perfect texture. The creamy layers and sweet banana flavor will make you crave more. Try this easy recipe with a fresh banana and coconut twist. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Glazed Beef Sausage Pineapple Bites and Fresh Street Corn Pasta Salad with Creamy Lime Dressing.
Why This Creamy Banana Coconut Chia Pudding Is Pure Comfort
- Healthy and delicious
- Perfect for breakfast
- Easy to make
- Great for meal prep
What You'll Need for Creamy Banana Coconut Chia Pudding
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 cup coconut milk
- 1 ripe banana, mashed
- 3 tablespoons chia seeds
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/2 teaspoon ground cinnamon
- Optional: Sliced banana
- Optional: Coconut flakes
- Optional: Honey drizzle
📝 Ingredient Notes
- Coconut milk: Use full-fat coconut milk for the best texture.
- Chia seeds: Soak chia seeds for at least 4 hours for a smoother pudding.
- Honey: Use raw honey for a richer flavor.
🛒 Tools & Equipment I Recommend
- Immersion blender — Makes mixing smooth and easy → See on Amazon
- Glass jars — Perfect for storing and serving → See on Amazon
How to Make Creamy Banana Coconut Chia Pudding
- Step 1: In a bowl, mix mashed banana, coconut milk, chia seeds, honey, vanilla extract, salt, and cinnamon.
- Step 2: Stir well to combine all ingredients. Let the mixture sit for 5 minutes to allow the chia seeds to start thickening.
- Step 3: Place in the refrigerator and let it chill for at least 4 hours or overnight.
- Step 4: Before serving, give the pudding a quick stir. Add optional toppings if desired.
Cook's Tips for Perfect Creamy Banana Coconut Chia Pudding
- Texture tip: Soak chia seeds for at least 4 hours for the best creamy texture.
- Common mistake and fix: If the pudding is too runny, add more chia seeds and let it sit for another hour.
- Flavor tip: Use fresh banana for the best flavor.
- Storage tip: Store in airtight containers in the fridge for up to 5 days.
Storing & Reheating Creamy Banana Coconut Chia Pudding
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the fridge for up to 5 days. Make-ahead tip: Can be made 2–3 days in advance.
Freezing Creamy Banana Coconut Chia Pudding
Freeze in airtight containers for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F for 10–15 minutes. Microwave: Reheat in the microwave for 1–2 minutes.
Recipe Notes
- Chef tip: Use full-fat coconut milk for the best texture and flavor.
- Best substitution: Replace honey with maple syrup for a vegan version.
- Make-ahead: Make the night before and let it set in the fridge.
- Scaling: Double or triple the recipe for meal prep.
- Troubleshooting: If the pudding is too thick, add a splash of coconut milk to adjust.
Want to level up this recipe?
Mixing bowl — Great for preparing and storing the pudding → Check price on Amazon
Creamy Banana Coconut Chia Pudding
Ingredients
Main Ingredients
- 1 cup coconut milk
- 1 ripe banana, mashed
- 3 tablespoons chia seeds
- 1 tablespoon honey
- 1/4 teaspoon vanilla extract
Seasonings
- Pinch of salt
- 1/2 teaspoon ground cinnamon
Optional Toppings
- Sliced banana
- Coconut flakes
- Honey drizzle
Instructions
- Step 1: In a bowl, mix mashed banana, coconut milk, chia seeds, honey, vanilla extract, salt, and cinnamon.
- Step 2: Stir well to combine all ingredients. Let the mixture sit for 5 minutes to allow the chia seeds to start thickening.
- Step 3: Place in the refrigerator and let it chill for at least 4 hours or overnight.
- Step 4: Before serving, give the pudding a quick stir. Add optional toppings if desired.
Notes
- Chef tip: Use full-fat coconut milk for the best texture and flavor.
- Best substitution: Replace honey with maple syrup for a vegan version.
- Make-ahead: Make the night before and let it set in the fridge.
- Scaling: Double or triple the recipe for meal prep.
- Troubleshooting: If the pudding is too thick, add a splash of coconut milk to adjust.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze in airtight containers for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F for 10–15 minutes.
- Microwave reheat: Reheat in the microwave for 1–2 minutes.
- Make ahead: Can be made 2–3 days in advance.
Nutrition Per Serving
- Calories: 250
- Protein: 5g
- Fat: 12g
- Carbs: 30g
- Fiber: 5g
- Sugar: 18g
- Sodium: 50mg
- Cholesterol: 0mg
- Sat. Fat: 10g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy Banana Coconut Chia Pudding FAQs
Yes, you can make it up to 3 days in advance. Store it in an airtight container in the fridge.
The pudding may be too runny if the chia seeds didn’t soak long enough. Let it sit for at least 4 hours, then add more chia seeds if needed.
Yes, you can freeze it for up to 3 months. Thaw in the fridge before serving.
It will last up to 5 days in an airtight container in the fridge.
You can substitute honey with maple syrup or agave nectar for a vegan version.
A Warm Final Note
I can’t wait for you to try Creamy Banana Coconut Chia Pudding and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
