Coconut & Banana Chia Pudding

Anyone who has read my blog posts for a while, or even follows my Instagram, will know that my recipes are all about ingredients that you can easily access, and are good for you (unless they’re brownies; one must go all out with brownies). I don’t do flaxmeal, coconut sugar, macca powder, protein power etc. – not because I’m disputing that they have health benefits, but because they are so bloody expensive, and unless you’re lucky enough to live near a health food store, or WholeFoods, or Trader Joes, they aren’t readily available. Chia seeds fall firmly within this category. Or at least, they did until last week, when Tesco began stocking little 8g sachets of white chia seeds for 69p. Now don’t worry, this little dabble in the world of tiny seeds is not going to turn into a full blown flaxmeal extravaganza. But I did want to try my hand at making the go-to snack of many YouTubers and Insta-health gurus- just once perhaps. And so that is how my coco-nana chia pudding was born…


Ingredients (This creates a snack sized serving for one person; feel free to double it up)

  • 1x 8g sachet white chia seeds (the brand I found in Tesco comes in an orange packet, and is called ‘The Chia Shots Seed Dispenser Pack’)
  • 50-75ml Alpro coconut milk (how much you add depends on how thick you want your pudding to be; for a thicker pudding add less milk, for a thinner one add more)
  • 1 banana
  • Pinch of cinnamon, if desired


Method

  • First things first, leaving the skin on the banana cut it in half. Place one half, skin still on, into the fridge. Leaving the skin on prevents the banana from going brown overnight. Remove the other half of the banana from the skin and place into a dish; mash this until almost smooth, leaving some chunks for texture. Stir in a sprinkle of cinnamon if desired.
  • To the banana add in the chia seeds, and then the coconut milk, before stirring and pouring into a small dish, tub, or jar.
  • Cover the dish in foil and place into the fridge overnight to thicken.
  • Once you feel peckish the next day, lift it out, peel and chop the remaining banana for use as topping, and dig in…
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