4 servings

Coconut Banana Almond Chia Pudding

5 minPrep Time

8 hrCook Time

8 hr, 5 Total Time

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  • 2 14-ounce cans of coconut milk (Whole Foods brand or Thai Kitchen; do not use Goya)
  • ¼ cup chia seeds
  • more coconut milk (optional), for thinning
  • 2 ripe bananas, sliced
  • ½ cup sliced toasted almonds


The night before you plan on eating the chia pudding, open both cans of coconut milk and pour into a medium bowl. Stir thoroughly to incorporate the cream with the liquid that may have separated in the can. Add chia seeds and mix thoroughly. Cover and refrigerate overnight.
In the morning, spoon chia pudding into small bowls. Add a little coconut milk (around 1 tablespoon) to thin out the chia pudding if necessary and top with sliced bananas and toasted almonds. Serve immediately.
Other great fruits to try are cherries, mangoes, blueberries or strawberries.

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