Banana Coconut and Chia Pudding

Banana Coconut and Chia Pudding
Banana Coconut and Chia Pudding

This is a nice simple banana coconut and chia pudding that I like to make. It only takes a few minutes to prepare and then you can leave it in the fridge overnight or for a couple of days. I make enough to get 4-5 serves from a single batch. It’s delicious, quick and easy.

Serves 4-6 or more if you want smaller portions.


  • 200grams chia seeds
  • 250ml coconut milk
  • 250ml coconut water
  • 2 large bananas (frozen or fresh)
  • 50grams of slivered almonds
  • 4 tablespoons of maple syrup or honey to sweeten
  • 50 grams of frozen raspberries
  • 50 grams of frozen mango


Base preparation 

  1. In a bowl squish the bananas until you have a nice paste like consistency. If they were frozen defrost them first.
  2. Add the chia seeds and stir.
  3. Add the coconut milk and coconut water.
  4. Stir in the almond slivers.
  5. Stir in the maple syrup.
  6. Spoon the ingredients into each container and cover with plastic wrap to place in the fridge. I use rocks glasses as my serving container you could also use ramekins.  Be sure to leave some space for the topping when you’re serving.


  1. Once the containers have been in the fridge for a minimum of 3 hours (I prefer overnight) they are ready to serve.
  2. Slightly defrost the raspberries and mango by either leaving them out for 30 minutes or putting them in the microwave for 30 seconds on high.
  3. Spoon the topping onto the pudding and its ready to serve.

Notes: You can mix it up by changing the toppings or adding or removing things from the base pudding. I have seen a few with berries in the base mixture or even vital greens. It’s up to you how you make the base pudding.