This banana coconut milk chia seed pudding recipe has a very special place in my heart. I first made it during a quiet weekend when I needed something comforting but still light. I had a ripe banana on the counter and a half-used can of coconut milk in the fridge. I was also experimenting with chia seeds around that time, trying to find ways to include them in my daily meals without feeling like I was forcing myself to eat “healthy food.” That’s how this recipe came together purely by chance, with a spoon in hand and a hopeful heart.
What surprised me the most was how rich and creamy it turned out with just a few ingredients. The coconut milk added that luxurious texture while the banana gave it just the right amount of natural sweetness. It reminded me of those tropical smoothies I used to love but in a spoonable, pudding form. That first batch didn’t last long, and I’ve been making it ever since.
I love this recipe because it’s easy to prepare, incredibly satisfying, and perfect for breakfast, dessert, or even a mid-afternoon snack. It’s the kind of dish that makes you feel like you’re doing something kind for yourself. Over the years, I’ve tweaked it here and there with different toppings and add-ins, but the original version never fails.
If you’ve never tried chia pudding before, this is a perfect place to start. And if you already love it, the banana and coconut combo is a cozy, tropical twist you’ll definitely want to add to your rotation. Let me show you exactly how I make it so you can enjoy the same creamy goodness I’ve been savoring for years.
What is Banana Coconut Milk Chia Seed Pudding?
Banana coconut milk chia seed pudding is a creamy, no-cook dish made by soaking chia seeds in a mixture of mashed banana and coconut milk. The chia seeds absorb the liquid and expand into a pudding-like texture. The banana adds natural sweetness while the coconut milk makes it extra rich and smooth. It’s a simple, wholesome treat that can be enjoyed as breakfast, dessert, or a midday snack.
Why you should try this recipe?
You should try this recipe if you want something that feels indulgent but is actually packed with nutrition. It’s naturally sweetened, dairy-free, gluten-free, and full of fiber and healthy fats. Plus, it’s super easy to make and can be prepped ahead for busy mornings. It satisfies sweet cravings without any added sugar and keeps you full for hours. If you love banana and coconut, this is a must-try.
Ingredients needed to make Banana Coconut Milk Chia Seed Pudding
Here’s what I use:
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1 ripe banana (mashed)
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1 cup full-fat coconut milk (from a can or carton)
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3 tablespoons chia seeds
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1/2 teaspoon vanilla extract
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Pinch of salt
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Optional: 1 to 2 teaspoons maple syrup or honey (if you want it a little sweeter)
Instruction to make Banana Coconut Milk Chia Seed Pudding
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Mash the banana:
In a medium bowl, mash the ripe banana with a fork until smooth. Make sure there are no big chunks, especially if you prefer a smoother texture. -
Add the liquids:
Pour in the coconut milk and vanilla extract. Stir well to combine with the mashed banana. -
Add chia seeds and salt:
Mix in the chia seeds and a small pinch of salt. If you’re using maple syrup or honey, add it now and stir thoroughly. -
Mix and rest:
Let the mixture sit for 5 minutes, then give it another stir to make sure the chia seeds are evenly distributed and not clumped. -
Chill:
Cover the bowl or transfer the mixture into jars or containers with lids. Refrigerate for at least 3 hours or overnight. The chia seeds will swell and turn the mixture into a thick, spoonable pudding. -
Serve:
In the morning, give it a stir and top with banana slices, coconut flakes, chopped nuts, or a drizzle of almond butter if you like.
Banana Coconut Milk Chia Seed Pudding
Ingredients
- 1 ripe banana mashed
- 1 cup full-fat coconut milk from a can or carton
- 3 tablespoons chia seeds
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Optional: 1 to 2 teaspoons maple syrup or honey if you want it a little sweeter
Instructions
- In a medium bowl, mash the ripe banana with a fork until smooth. Make sure there are no big chunks, especially if you prefer a smoother texture.
- Pour in the coconut milk and vanilla extract. Stir well to combine with the mashed banana.
- Mix in the chia seeds and a small pinch of salt. If you're using maple syrup or honey, add it now and stir thoroughly.
- Let the mixture sit for 5 minutes, then give it another stir to make sure the chia seeds are evenly distributed and not clumped.
- Cover the bowl or transfer the mixture into jars or containers with lids. Refrigerate for at least 3 hours or overnight. The chia seeds will swell and turn the mixture into a thick, spoonable pudding.
- In the morning, give it a stir and top with banana slices, coconut flakes, chopped nuts, or a drizzle of almond butter if you like.
Notes
Use a very ripe banana: It adds more sweetness and blends easily into the pudding. Full-fat coconut milk gives the best texture: You can use light coconut milk, but it won’t be as creamy. Stir twice: Once right after mixing and again after 5 minutes so the chia seeds don’t settle. Taste before chilling: If you want it sweeter, adjust with maple syrup or honey at this stage. Make a batch: It keeps well in the fridge, so make a few servings at once for the week.
Nutritional value
Depending on your portion size and ingredients, here’s an approximate nutritional breakdown per serving:- Calories: 250 to 300
- Protein: 4 to 6 grams
- Fiber: 6 to 8 grams
- Healthy fats: 12 to 15 grams
- Natural sugars: 8 to 10 grams (from the banana and optional sweetener)
What goes well with Banana Coconut Milk Chia Seed Pudding
This pudding pairs well with:
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Fresh banana slices or diced mango
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Toasted coconut flakes
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Granola or crushed almonds for crunch
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A drizzle of almond or peanut butter
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A sprinkle of cinnamon or nutmeg
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A few dark chocolate chips for a treat
I love layering it with fruit and granola to turn it into a tropical breakfast parfait.
My tips to make the best Banana Coconut Milk Chia Seed Pudding
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Use a very ripe banana: It adds more sweetness and blends easily into the pudding.
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Full-fat coconut milk gives the best texture: You can use light coconut milk, but it won’t be as creamy.
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Stir twice: Once right after mixing and again after 5 minutes so the chia seeds don’t settle.
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Taste before chilling: If you want it sweeter, adjust with maple syrup or honey at this stage.
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Make a batch: It keeps well in the fridge, so make a few servings at once for the week.
Easy variations of Banana Coconut Milk Chia Seed Pudding
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Chocolate twist: Add 1 teaspoon cocoa powder for a chocolate banana version.
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Spiced version: Mix in a dash of cinnamon or cardamom.
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Tropical blend: Add crushed pineapple or mango along with the banana.
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Nutty version: Stir in chopped walnuts or pecans before chilling.
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Protein boost: Add a spoonful of protein powder or Greek yogurt if you’re not avoiding dairy.
Best way to store Banana Coconut Milk Chia Seed Pudding
I store mine in glass jars with lids or airtight containers. They stay fresh in the refrigerator for up to 4 days. Just stir before eating, especially if it thickens too much. You can add a splash of coconut milk or almond milk to loosen the texture if needed. It’s perfect for grab-and-go mornings or prepping for the week.
Nutritional value
Depending on your portion size and ingredients, here’s an approximate nutritional breakdown per serving:
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Calories: 250 to 300
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Protein: 4 to 6 grams
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Fiber: 6 to 8 grams
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Healthy fats: 12 to 15 grams
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Natural sugars: 8 to 10 grams (from the banana and optional sweetener)
This pudding is filling, energizing, and rich in omega-3s, potassium, and healthy fats.
FAQs
Can I use light coconut milk?
Yes, but the pudding will be less creamy. Full-fat coconut milk gives the best texture and richness.
Can I blend everything?
Definitely. For a smoother texture, blend all ingredients before adding chia seeds.
Can I skip the banana?
You can, but it won’t have the same sweetness or flavor. Try using mango or another soft fruit instead.
Can I freeze chia seed pudding?
I don’t recommend it. The texture changes once thawed and becomes watery.
Is this good for kids?
Yes, it’s naturally sweet and full of nutrients. You can serve it in fun jars or with their favorite toppings.
Conclusion
This banana coconut milk chia seed pudding has become one of those recipes I always come back to. It started as a spontaneous blend of pantry staples and turned into a beloved part of my breakfast routine. I still remember that first batch, it was rich, creamy, naturally sweet, and so satisfying that I knew I had to make it again the very next day.
There’s something incredibly comforting about the combination of banana and coconut milk. It’s like a little tropical escape in a jar, especially on busy or stressful mornings. What I love most is how simple the ingredients are and how little effort it takes to create something that feels so nourishing and indulgent at the same time. No cooking, no mess, just mix, chill, and enjoy.
Over the past year, I’ve made this recipe more times than I can count. I’ve shared it with friends, packed it in lunchboxes, and even served it as a light dessert. It’s one of those feel-good recipes that you can always count on, no matter what your day looks like. It keeps well in the fridge, is easy to customize, and always leaves me feeling satisfied but never weighed down.
If you’re looking for a wholesome breakfast or snack that feels like a treat, this is your answer. It’s creamy, naturally sweet, packed with nutrients, and just downright delicious. I hope you try it, make it your own, and maybe even pass it along to someone who needs a little food joy in their day.
Let me know how you like it. I’d love to hear your favorite toppings or variations. Happy pudding-making!
