Banana-Coconut Chia Pudding

Banana-Coconut Chia Pudding
A little craving for sweet? This Banana-coconut chia pudding recipe reminds me of my dear grandma's desserts ... it tastes like a banana cream pie that satisfies my sweet tooth! This rich, comforting and highly nutritious dish can be enjoyed both for breakfast and for snacking because it is very healthy!
His well-kept secret? The toasted coconut!



Chia: a superfood!

Considered a superfood, chia seeds have many benefits and are an excellent source of fiber and protein! When ingested, chia seeds gain bulk in the intestine, increasing the feeling of fullness. The high amount of fiber in chia seeds slows down the conversion of carbohydrates to sugar and sugar to fat during digestion. This helps stabilize your blood sugar level, or the level of sugar in the blood, thus avoiding cravings!

Another benefit of chia seeds: one ounce of this healthy food covers 18% of the recommended daily intake of calcium, an essential nutrient for healthy bones.

Chia seeds are real tryptophan balls. It is an amino acid that increases the levels of melatonin and serotonin in our body, two hormones that contribute to restful sleep.


The coconut noix


Containing iron, magnesium and potassium, this fruit is very rich in dietary fiber, which prevents constipation and brings an ideal feeling of satiety in case of cravings.

High in fiber and low in carbohydrates, coconut can help stabilize your blood sugar level: a 100g serving of coconut meat provides only 15g of carbohydrates, 9g of which is dietary fiber. An ideal food to limit our consumption of carbohydrates!


Banana-Coconut Chia Pudding

Makes 4 servings



2 large bananas
1 14 oz can of fatty coconut milk
2 tbsp. XNUMX tsp vanilla extract
1/4 tsp. XNUMX/XNUMX tsp ground cinnamon
6 tablespoons of chia seeds
Organic grilled sliced ​​coconut 
banana slices




  1. Place the coconut milk, bananas, vanilla extract, and ground cinnamon in a blender and blend until smooth.
  2. Transfer the mixture to a bowl.
  3. Stir in the chia seeds.
  4. Refrigerate for 30 minutes then whisk again.
  5. Cover and refrigerate for 4 to 5 hours or overnight until thickened.
  6. Mix well before serving. (See note *)
  7. Divide the chia pudding between jars or small bowls.
  8. Top with banana slices and toasted coconut chips and serve.

If it's too runny, whisk in more chia seeds and let sit until thickened. If it's too thick, lighten it with a touch of milk.


Bon appétit!




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  • Caroline Bisaillon
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