Call me old-fashioned but pie is still one of my favorite desserts. It’s rich, comforting, and always baked with care—what’s not to love? Since I’m not the best baker, I try to adapt some of my favorites into my staple meals. Banana coconut milk chia pudding became a thing because of my love for banana cream pie and if you’re anything like me, you’re going to absolutely love this recipe. The secret is the hint of toasted coconut you get from the toasted coconut chips. Unlike other coconut recipes that use raw or dried coconut, toasted coconut has that musky, woody coconut flavor that I can’t get enough of. Give this a try the next time you feel a craving for pie.
More Chia Seed Pudding Recipes:
Overnight Chocolate Peanut Butter Chia Seed Pudding (Easy Recipe)
Healthy Coconut Milk Chia Pudding (Pina Colada Copycat)
Easy 3-Ingredient Chia Seed Pudding with Almond Milk
Mindblowing 5-Ingredient Chocolate Chia Seed Pudding (Healthy)
Banana Cream Pie Chia Seed Pudding (Made with Coconut Milk)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 1x
2 large bananas
1 (14 oz) can full fat coconut milk
2 tsp vanilla extract
1/4 tsp ground cinnamon
6 tbsp chia seeds
For serving (optional):
toasted coconut chips
- Place the coconut milk, bananas, vanilla extract and ground cinnamon in a blender and blend until smooth.
- Transfer the mixture to a bowl.
- Whisk in the chia seeds.
- Refrigerate for 30 minutes and then whisk again.
- Cover and refrigerate for 4-5 hours, or overnight until thickened.
- Stir well before serving. (See note*)
- Divide the chia pudding between jars or small bowls.
- Top with banana slices and toasted coconut chips (if using) and serve.
If it’s too runny, whisk in more chia seeds and let it sit again until thickened. If it’s too thick, thin it with a touch of milk.