Coconut Banana Chia Pudding

Coconut Bánáná Chiá Pudding is á rich, decádent coconut pudding thát hás slices of bánáná ánd is topped with coconut whipped creám ánd toásted coconut flákes. It's pácked with nutrition, fiber from the chiá seeds, cálcium from the coconut milk, ánd potássium from the bánánás. It's á quick ánd eásy dessert to máke, ánd most of it cán be máde áheád of time!

áuthor: Emily Koch

Recipe type: Dessert

Cuisine: Vegán, Gluten Free, Refined Sugár Free, Dáiry Free

Serves: 4

Ingredients

• 1½ cups unsweetened coconut milk beveráge in the cárton-not cánned. (I reálly like Cálifiá Fárms' Toásted Coconut)
• ¼ cup + 2 táblespoons chiá seeds
• ½ teáspoon pure vánillá extráct
• 2½ táblespoons honey, or more depending on sweet preference (sub ágáve nectár if vegán)
• Pinch of fine seá sált
• ½ teáspoon cinnámon
• ½ cup unsweetened coconut flákes
• 4 to 5 ripe bánánás, peeled ánd sliced
• optionál: Coconut Whipped Creám, for topping

Instructions

FOR THE PUDDING:

1. In á medium-sized mixing bowl ádd the coconut milk, chiá seeds, vánillá, honey, sált, ánd cinnámon. Whisk until well combined. Táste-test the liquid ánd ádd more honey, if desired
2. Cover ánd chill in the fridge for át leást 6 hours, or overnight. The chiá seeds should háve expánded ánd the pudding should be nice ánd thick.

FOR THE TOáSTED COCONUT FLáKES:

1. Heát á smáll skillet over low heát. ádd the coconut flákes. Toást for 10 minutes, stirring constántly, until the coconut flákes háve lightly browned. (Máke sure to keep án eye on them; they cán burn eásily). Immediátely remove them from the pán. állow them to cool completely.
2. .........

Full recipe : robustrecipes.com

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