This is True Food Kitchen’s Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever.  I crave it, I dream about it, I love it so much!  I used to stop by after working out to treat myself (it’s a healthier dessert, but still sugary).  And then I moved from 5 minutes away to 35 minutes away.  Sad day!

So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find!  Success!  Then it turned out to be incredibly easy to make, too – double success!

Please try this wonderful treat for yourself, and enjoy!

Chia Seed Pudding
adapted from Dallas News
serves 6-8

2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender.  Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine.  Place mixture in a sealed container to set; stir after 20 minutes.  Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance).  Top with banana slices and toasted coconut chips.

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