When I’m not too full from True Food Kitchen charred cauliflower, my husband and I leave a little room for dessert – specifically their chia seed pudding with banana and toasted coconut. It’s so creamy and decadent- but emphasis on the decadent. Sometimes I want to live a little and have something sweet, but without the guilt, dizziness and other side effects that happen when you have insulin resistances and also a sweet tooth.
I got really good at making – and eating – chia pudding last year. I made it every which way for breakfast with oats, hemp seeds and collagen protein to find the right power packed combo for me. So I new I could take on the challenge of making my own banana coconut chia pudding recipe.
I know they used culinary coconut milk / coconut cream for the base. And banana. And sugar. Lots of sugar. That’s not something I can do regularly, but also my sweet tooth has been reduced over time and I just need a little bit of natural fruit to make something sweet enough.
This is so simple to make. The trickiest thing is getting the portions right. The fresh banana means this recipe only lasts about 36 hours while fresh in my experience. This recipe makes 4, 1/2 cup servings. The 1 banana really makes it sweet enough that you won’t miss the sugar!
No Sugar Added Banana Coconut Chia Seed Pudding True Food Kitchen Copycat Recipe Ingredients
- 1 ripe (but not overly ripe) organic banana
- 6 tablespoons of organic chia seeds
- 1 cup of organic culinary coconut milk – full fat or light. I most often use So Delicious brand.
- 1 cup of organic unsweetened almond milk. If you find an unsweetened organic vanilla almond milk, that would work well too.
- A few dashes of organic vanilla extract
- A few dashes of salt. I use sea salt for most of my cooking
- Half of an organic lemon for squeezing
- 1 glass container for mixing and storage
- Optional: 1 – 2 dates chopped or mushed.
Organic, No Sugar Added Banana Coconut Chia Seed Pudding True Food Kitchen Copycat Recipe Steps
- Peel and mash the organic banana with a fork in the glass bowl or storage container. Squeeze the half of lemon on top and mix.
- Pour in the organic coconut milk and organic almond milk and stir.
- Add the 6 tablespoons of organic chia seeds and stir some more.
- Add the dashes of organic vanilla extract and salt.
- Stir again and refrigerate overnight or for at least 4 hours. Stir again and serve chilled.
- And finally, enjoy!
It’s comically simple and sweet without much effort. And this is definitely a husband-approved snack or dessert! It’s concoctions like this that give me husband hope he will like almost anything I make even though he has historically been a “picky” eater.