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.
-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, Robustrecipes.com