This summer my good friend K offered me a chia pudding cup. I never got around to eating it, so I asked her what it was made with and she said banana. The next time I came across some ripe bananas, I figured I would make my own banana chia pudding. I had full fat coconut milk on hand, so I mashed the banana, added coconut milk and Coconut Dream to make my chia pudding. I swirled in some strawberry jam as sweetener and found a tasty snack, or breakfast or alternative to yogurt. Chia seeds also have the added benefit of aiding digestion by moving through the intestines. I prefer whole chia seeds. However, this week, I showed a client how to make this pudding and found she had only ground chia seeds, so we made pudding with just banana and added coconut water as liquid with a touch of cinnamon plus maple syrup to sweeten. Quite pleasant tasting…
I am not going to include a photo of either forms of pudding as they actually look a bit like barf. Think of chia pudding as an alternative to yogurt or a tasty medicinal digestive aid, so give it a try. This is so easy to make that I will suggest you create your own recipe to suit your tastes:
3 tablespoons whole white chia seeds
1/2-1 whole mashed ripe banana
1/4-1/2 cup coconut milk (from a can)-optional
1/4-1/2 cup non dairy milk of your choice or juice or coconut water
Mash banana in a medium bowl, stir in chia seeds, add liquid to create a pudding like consistency. Refrigerate for an hour or overnight, When ready to serve, stir again and add more liquid for desired consistency. Sweeten with jam, maple syrup or honey. Top with granola, nuts or fruit and enjoy,
