Teenie's Kitchen

This Banana Coconut Chia Pudding is one of my favourite, quick & easy recipes. It’s creamy, naturally sweet and perfect for breakfast, a midday snack, or even a light dessert. Think thick, velvety coconut milk, sweep ripened banana and those little chia seeds working their magic overnight – the result is a pudding that feels decadent but sneaks a little goodness inside as well. I love it with a drizzle of maple syrup and a sprinkle of toasted coconut. This is the perfect snack or breakfast to prep ahead the night before. Enjoy!

• 1 can of coconut milk
• 1/4 cup chia seeds
• Splash of maple syrup (or honey)
• Shredded coconut, toasted
• 1 sliced banana
• Mason jars (250 ml)

1. Pour the coconut milk into a bowl and stir in the chia seeds.
2. Add a splash of maple syrup, if desired.
3. Cover and refrigerate for at least one hour.
4. Meanwhile, toast the shredded coconut in the oven for about 20 minutes at 350F. Stir every 5 minutes so it doesn’t burn. Once toasted, let it cool.
5. Add a scoop of the chia seed pudding to a mason jar, then add a couple slices of banana and sprinkle with toasted coconut. Repeat layers until the mason jar is full. I usually get about three layers per jar.
6. Cover with a lid and refrigerate until you are ready to eat.

Servings: Makes approx. 3 mason jars (250ml)