Banana Coconut Chia Pudding

Banana Coconut Chia Pudding

Delicious desserts always bring a smile to my face. My favorite desserts contain a combination of different textures like creamy, chewy, and crunchy. My banana coconut chia pudding recipe I’m sharing today fits the bill perfectly because it is creamy from the coconut milk and chewy from the chia seeds, dried banana chips, and coconut. This recipe is from my cookbook “Deliciously Holistic” which is coming out in 2013.


Growing up I loved to eat tapioca pudding because I liked the way the tapioca beads popped in my mouth when I chewed them. This luscious tapioca-style pudding uses chia seeds in place of tapioca and it is not cooked. As the chia seeds soak in the creamy coconut milk, they soften and swell and their texture becomes like tapioca.


Chia Seeds

Chia seeds are one of my favorite super seeds. Chia seeds are a nutritional powerhouse. In the Mayan language chia stands for strength. These tiny super seeds are hydrophilic or water loving and can absorb many times their weight in water which makes them extremely hydrating to the body. Chia seed’s high level of nutrients helps build strength and endurance which makes them the perfect food for physically active people and athletes.


Chia seeds contain protein, all the essential amino acids, calcium, magnesium, antioxidants, potassium, B vitamins, high amounts of omega-3 and omega-6 essential fatty acids, and soluble fiber which make these seeds a poweful superfood.


Coconut Milk

Coconut milk is one of my favorite dairy-free milks to enjoy. Coconut milk contains medium chain fatty acids. Medium chain fatty acids are used by the liver for energy and are easier for your body to digest. Coconuts and their milk also contain high amounts of lauric acid and capric acid, which are fatty acids that have antibacterial, anti-viral, and anti-microbial properties.


Feel free to enjoy this guilt-free, nutrient-rich, healthy, and yummy pudding whenever you are craving something sweet and creamy and your body will thank you!



Have you ever tried chia seeds and what’s your favorite way to enjoy them? Please contribute to the conversation by leaving a comment below.


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Banana Coconut Chia Pudding

Vegan, Paleo, Gluten-free, Dairy-Free

Makes around 2½ cups

1¼ cups organic coconut milk—preservative free (you can use full fat or light)

2 large bananas—organic or fair trade

1½ teaspoons pure vanilla extract

¼ cup organic maple syrup—grade B

¼ teaspoon nutmeg

½ teaspoon cinnamon

⅓ cup organic chia seeds (Good source for chia seeds)

⅓ cup dried unsulfured banana chips

⅓ cup dried unsweetened large coconut flakes


1. Place coconut milk, peeled bananas, vanilla, maple syrup, nutmeg, and cinnamon in a high speed blender and blend until smooth. Taste and add more maple syrup if you like it sweeter. Pour into a container with a lid and slowly stir in the chia seeds until well mixed.

2. Let pudding sit at room temperature for 10 minutes. Stir pudding again, cover, and place in the refrigerator overnight. Top the pudding with dried banana chips and coconut flakes before serving. Pudding will last covered in the refrigerator for up to 10 days.



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  1. Wow!! Seems very quick and easy to do. I might try making this one this weekend 😀 Thanks for this one Shelley.

    Is this suitable for christmas? We might be making some this holidays 😀
    Herbert recently posted..Share, Win and Make Money at Prizes.OrgMy Profile

    • Shelley Alexander says:

      Hi Herbert, this recipe is so easy and would be a nice healthy and yummy addition to your desserts at christmas. Enjoy 🙂

  2. Sounds pretty quick and easy to me… where does one get the Grade B maple syrup~ haven’t found it yet.. is there an alternate you recommend?? And how high glycemic would this be, any idea? Sounds yummy and I even have some chia seeds in the house!!
    Holly recently posted..Getting Older Sucks But It Doesn’t Have ToMy Profile

    • Shelley Alexander says:

      Hi Holly,maple syrup comes in different grades and it is listed on the bottle. Grade B is darker and more full bodied then Grade A. You can use either one in this recipe and can find both in most markets. Maple syrup has a glycemic index of 54. This dessert has a good balance of protein, fiber, and healthy fats that will slow down the absorption and have a low effect on your blood-glucose levels. Chia seeds also help to slow down the release. I hope this helps you!

    • Hey Holly, generally you’re only going to find Grade B at a health food store or a “Whole Foods” type store. Because it’s more mineral balanced it’s better for you overall though it has the same glycemic as a Grade A. Try checking out a health food store for the stuff.
      Kimberly Castleberry recently posted..Facebook – How To Link An Event To Your Page Rather Than ProfileMy Profile

  3. Hi Shelly, Thanks for sharing your delightful recipe and story. I think that every dish has a story behind it. I once wrote a cook book for my family with stories just like you did above. I did it several years ago and they are still asking for more! To me, food is special. Some eat to live, I live to eat. I, being a vegetarian, how to learn how to cook my favorite Italian dishes using different ingredients. My dad used to say “you need to cook with your heart” and that is where the stories become so important.
    Thanks for sharing, I’m bookmarking this so I can try it one day.
    Donna Merrill recently posted..Power Person | Living Your Life In PowerMy Profile

    • Shelley Alexander says:

      Hi Donna, I totally agree with you, I live to eat! I cook from my heart with passion and love and I hope it is reflected in my recipes. I am so happy to hear that you created a cookbook to share with your family, that is so wonderful 🙂 Thanks for sharing.

  4. Shelly,
    this is a remarkable presentation and easy to follow. You have given me a new outlook on my approach to my eating. I just wanted to know if this would have an affect with my gout? I believe on of the acids are what I must watchout for.

    Great content and willing to use right away once I get a valid response. I love your style and it makes it tempting to keep up with these healthy changes in one’s lifestyle.

    Thank you for sharing and caring about all of us. I look forward to receiving my answer and getting more feedback on my health issues. Shelley, your one of our great coaches in our industry. I love learning from you site.
    William Earl Amis, Jr. III recently posted..Having A Lifestyle or Creating A LifeMy Profile

    • Shelley Alexander says:

      Hi William, with gout you need to avoid foods that are high in purines. Foods you should include in your diet are plant foods that are rich in complex carbohydrates, essential fatty acids, and fiber. These foods are also good for increasing alkalinity in the body and decreasing acidity which is a problem you experience with gout. Cherries are very good for gout and you could substitute them for the bananas and they would be great in this pudding. The coconut milk and chia seeds are healing foods that will help you. If you need more help please feel free to contact me for a one-on-one consultation. I hope this helps you 🙂

  5. Sounds yummy! One thing we have plenty of in Hawaii that’s coconut milk! In fact one of my favorite local deserts is haupia and that’s also made with coconut milk … although I don’t think I’ve ever seen a “healthy” version.
    marquita herald recently posted..You Are Shaping Your Future With Every Choice You MakeMy Profile

    • Shelley Alexander says:

      Hi Marquita, Coconut milk is one of my favorite milks to cook with. I have never tried haupia, maybe you can send me a recipe to make it. I hope you enjoy the pudding!

  6. I am going to try this one! I too love tapioca pudding. However, I think the pic itself won me over first before I read what was in it.
    Nile recently posted..5 Steps To Building A Business Plan For Your BlogMy Profile

    • Shelley Alexander says:

      Hi Nile, When I first created this recipe I could not believe how much it reminded me of tapioca pudding. It so simple to make and doesn’t require any cooking on the stove. I’m glad you like the pic 🙂

  7. This looks AMAZING!

    More people would eat healthy food if they knew how to do it right and make awesome recipes. Too many people think that eating naturally is austere and make the food bland which only serves to make that approach unsustainable.

    It’s cool that chia seeds can seem like tapioca. I live in San Francisco and there are a lot of places here that make crazy tapioca drinks!
    Paul Reimers recently posted..The Abundance Formula – The Hidden Link Between Thanksgiving, Black Friday and Cyber MondayMy Profile

    • Shelley Alexander says:

      Hi Paul, thanks for the great comments! I truly believe in making healthy food that tastes delicious so you will have a desire to eat it and experience all the positive health benefits it brings. Chia seeds are truly an amazing and versatile superfood and I love to use them in lots of different recipes. Enjoy 🙂

  8. Hi Shelley,
    thank you for the great information with your wonderful recipe.

    A few (about 15)years ago bananas and coconuts where some of the foods wich I was told to avoid. I wonder whether the organic variety would have been ok. The smell of ripe bananas makes me feel sick.
    Recently I introduced coconut oil and I love it and I hope to be able to introduce coconut flesh into my diet as well.
    I will share this post so more people can benefit from it.
    Love and Light
    Yorinda recently posted..Eye Writer How a paralyzed Artist gets to draw againMy Profile

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