2tablespoonsmaple syrup sub with your favorite sweetener
1teaspoonpure vanilla extract
unsweetened coconut flakesfor serving (optional)
Instructions
Mash the banana in a medium bowl. Add the milk, chia seeds, maple syrup and vanilla and stir well to combine. Let stand 10-15 minutes and stir (the chia seeds should have thickened somewhat, so stirring helps break them up).
1 banana, 1 cup coconut milk, 1/4 cup chia seeds, 2 tablespoons maple syrup, 1 teaspoon pure vanilla extract
Cover with plastic wrap and refrigerate 2 hours or overnight or until thickened, stirring occasionally.
Serve the pudding with sliced banana and coconut flakes, or your favorite toppings. Enjoy!
unsweetened coconut flakes
Notes
Pro tip: Use a ripe but not overly brown banana. The banana will brown or discolor over time, but it doesn't affect the taste of the pudding. If this bothers you, simply add it right before serving.
Banana chia pudding will keep in the refrigerator for up to 5 days.
This pudding is very satisfying, so I recommend eating it in small portions.
It's great for meal prep breakfast, snacks or dessert.
Change up this pudding by adding spices like cinnamon or cardamom and with your favorite toppings.