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 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 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.