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2.67 from 3 votes

whole30 banana almond chia pudding

Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Course: Breakfast
Cuisine: American, Whole30
Keyword: Whole30
Servings: 4

Ingredients

  • 2 14- ounce cans of coconut milk Whole Foods brand or Thai Kitchen; do not use Goya
  • 1/4 cup chia seeds
  • more coconut milk optional, for thinning
  • 2 ripe bananas sliced
  • 1/2 cup sliced toasted almonds

Instructions

  • The night before you plan on eating the chia pudding, open both cans of coconut milk and pour into a medium bowl. Stir thoroughly to incorporate the cream with the liquid that may have separated in the can. Add chia seeds and mix thoroughly. Cover and refrigerate overnight.
  • In the morning, spoon chia pudding into small bowls. Add a little coconut milk (around 1 tablespoon) to thin out the chia pudding if necessary and top with sliced bananas and toasted almonds. Serve immediately.
  • Other great fruits to try are cherries, mangoes, blueberries or strawberries.
  • Note: we've used Goya brand coconut milk a few times and the consistency of their milk does not work well to help the chia seeds expand. Try either Thai Kitchen or Whole Foods brand instead.