Coconut Chia Pudding with Banana and Walnuts
Creamy, naturally sweet chia pudding made with rich coconut milk, layered with soft banana slices and crunchy walnuts. This no-cook breakfast or dessert comes together in minutes and sets overnight in the fridge. It's a meal-prep dream — make a batch on Sunday and enjoy a satisfying, wholesome treat all week long.
For 4 servings
- mix · ~2 min
Mix the coconut chia base.
1.In a medium mixing bowl, pour 400 ml coconut milk, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1 pinch salt.2.Whisk vigorously until the maple syrup dissolves completely and everything is smooth.3.Sprinkle in ¼ cup chia seeds while whisking continuously to prevent clumping.4.Whisk for another full minute until the chia seeds are evenly suspended.TIPWhisk right after adding chia seeds — they clump fast. Stir again after 10 minutes for the smoothest texture. - rest · ~240 min
Chill and set the pudding overnight.
1.Cover the bowl with a lid or plastic wrap.2.Refrigerate for at least 4 hours, preferably overnight, until thick and pudding-like.3.After the first 10 minutes in the fridge, give it one quick stir to break up any seed clusters.TIPOvernight is best — the chia seeds fully expand into a silky, tapioca-like pudding. - prep · ~2 min
Slice the banana and chop the walnuts.
1.Peel 2 medium ripe bananas and slice them into ¼-inch thick rounds.2.Roughly chop ¼ cup walnuts into small, crunchy pieces.TIPSlice the bananas just before serving so they stay fresh and don't brown. - assemble · ~3 min
Layer the pudding, banana, and walnuts.
1.Spoon a layer of set chia pudding into the bottom of each serving jar or cup.2.Add a layer of banana slices over the pudding.3.Add another layer of pudding, then top with more banana slices and a generous sprinkle of chopped walnuts. - serve
Serve immediately or keep chilled until ready to eat.
The pudding can be enjoyed right away or covered and stored in the fridge for up to 3 days.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the chia seeds vigorously right after adding them to prevent clumping.
- 2Give the pudding a quick stir 10 minutes after refrigerating for a smoother texture.
- 3Use full-fat canned coconut milk for the creamiest, richest pudding texture.
- 4Slice bananas just before serving to keep them from browning.
- 5Make a big batch on Sunday; it keeps in the fridge for up to 3 days.
- 6If the pudding is too thick after chilling, stir in a splash of coconut milk to loosen it.
Adapt it for your goals.
Vegan
This recipe is already fully vegan — use agave or date syrup instead of maple syrup if you prefer a different sweetener.
low sugarLow-sugar
Reduce or omit the maple syrup entirely and rely on the sweetness of very ripe bananas — perfect for reducing added sugar intake.
high proteinHigh-protein
Stir in 1 scoop of unflavored or vanilla plant-based protein powder with the coconut milk for an extra protein boost to keep you full longer.
nut freeNut-free
Swap walnuts with toasted sunflower seeds or pumpkin seeds for a crunchy, nut-free topping.
berry swirlBerry-swirl
Add a layer of blended raspberries or strawberries between the pudding layers for a fruity, tangy twist.
Why this is on our healthy list.
Rich in Omega-3s
Chia seeds are one of the best plant-based sources of alpha-linolenic acid (ALA), an omega-3 fatty acid that supports heart and brain health.
High in Fiber
A serving of this chia pudding provides a significant amount of dietary fiber from chia seeds, which aids digestion and helps keep you full longer.
Good Source of Potassium
Bananas are naturally rich in potassium, an essential mineral that helps regulate blood pressure and muscle function.
Healthy Fats from Walnuts
Walnuts provide heart-healthy polyunsaturated fats and antioxidants that support overall wellness.
Frequently asked questions
Yes, but the pudding will be thinner and less creamy. If you use light coconut milk, reduce the liquid slightly or add an extra tablespoon of chia seeds to compensate.
