Coconut Banana Chia Seed Pudding


1½ cups unsweetened coconut milk beverage in the carton-not canned

¼ cup + 2 tablespoons chia seeds

½ teaspoon pure vanilla extract

2½ tablespoons agave nectar, or more depending on sweet preference Pinch of fine sea salt

½ teaspoon cinnamon

½ cup unsweetened coconut flakes

4 to 5 ripe bananas, peeled and sliced


For the Pudding:

In a medium-sized mixing bowl add the coconut milk, chia seeds, vanilla, agave, salt, and cinnamon. Whisk until well combined. Taste-test the liquid and add more agave, if desired.

Cover and chill in the fridge for at least 6 hours, or overnight. The chia seeds should have expanded and the pudding should be nice and thick.

For the Toasted Coconut Flakes:

Heat a small skillet over low heat. Add the coconut flakes. Toast for 10 minutes, stirring constantly, until the coconut flakes have lightly browned. (Make sure to keep an eye on them; they can burn easily). Immediately remove them from the pan. Allow them to cool completely.

For Assembly:

-Assemble the pudding just before serving.

-Into your serving glasses add a layer of the coconut pudding. Add a layer of banana slices. Spoon in another layer of coconut pudding, then add another layer of banana slices. Top with coconut whipped cream (optional) and a good sprinkle of toasted coconut flakes. Serve immediately.

*Recipe from Emily Koch,

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