Maple and Banana Chia Pudding
Maple and banana chia pudding served with fresh blueberries, roasted unsweetened coconut, and a cloud of coconut cream
Nourishing Maple Banana Chia Pudding with Coconut Cream
Delicious and easy to make this plant-based maple and banana chia pudding will surely please everyone! This recipe is gluten-free, vegan, high in fiber, gut friendly, and very healthy. A perfect on the go snack, breakfast or dessert!
Maple and banana chia pudding served with fresh fruit, pomegranate seeds, roasted unsweetened coconut, and a dark chocolate drizzle
Makes about 4 servings
Ingredients
1/2 cup chia seeds
1/4 cup maple syrup
1 ½ cups almond milk, unsweetened
1 medium-large ripe banana
Optional : to make the coconut cream topping : 1 can coconut milk or cream, stored in the fridge
Maple and banana chia pudding served with fresh berries, unsweetened coconut, and dark chocolate chips
Instructions
In a medium bowl, mash the banana into a puree.
Add all the ingredients to your bowl, except for the coconut milk and half of the maple syrup (1/4 cup), and mix well.
Divide into four portions, and refrigerate overnight, or for a minimum of 4 hours.
When your chia pudding is ready, prepare the coconut cream, or top with my homemade yogurt, or just add your favorite toppings (toasted coconut, fresh fruits, nuts, seeds, a chocolate drizzle, etc.).
Coconut cream made with a can of… coconut whipping cream!
To prepare the coconut cream
Pour the cold coconut paste, without the liquid coconut juice, into a bowl or small blender (Nutribullet), add 1/4 cup maple syrup, and whip until it becomes a soft white cream.
Top your chia puddings with the coconut maple cream and some fresh or dried fruit.
Enjoy!
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Maple and banana chia pudding served with fresh raspberries, mulberries, goji berries, and a cloud of coconut cream