Coconut Chia Banana Pudding Parfait

Take your childhood favorite banana pudding up a nick with abounding as well as creamy coconut milk, nourishing chia seeds as well as a probiotic kick! Healthy sufficient to eat for breakfast as well as delicious sufficient to enjoy for dessert, this banana pudding is packed with fiber, is abounding in potassium as well as is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day.

The recipe is versatile, too. we used a multiple of soy milk, coconut divert as well as lightly honeyed vanilla Greek yogurt, but feel free to make use of your favorite nondairy or dairy divert as well as yogurt to customize a recipe to your liking. And if youre not in a mood for coconut on top, get creative by adding your own full of health bling, such as walnuts, pecans, bulb butter, trail mix, dried fruit, hemp seeds or maybe even a sprinkling of chocolate chips. Enjoy!

Coconut Chia Banana Pudding Parfait
Makes 6 servings


1 1/2 cups light canned coconut milk
1 1/2 cups unsweetened soy milk
7 peeled bananas, divided
2 teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
1/8 teaspoon salt
3/4 cup chia seeds
1 1/2 cups vanilla Greek yogurt
3 tablespoons shredded unsweetened coconut


Combine soy milk, coconut milk, 4 of a bananas (broken in half), pumpkin pie spice, vanilla extract as well as salt in a blender. Blend on high speed until smooth. Put chia seeds in a medium-size mixing bowl or a large glass jar, as well as pour banana mixture on top. Stir well to combine, as well as place mixture in refrigerator for 4 hours or overnight to thicken. You may wish to stir mixture after 1 hour, to ensure no chia seeds settle to a bottom of a bowl or jar. To serve: Slice remaining bananas. Spoon 3/4 cup chia pudding into 6 bowls, jars or parfait glasses, as well as tip each serving with 1/4 cup yogurt, 1/6 of a banana slices as well as 1/2 tablespoon coconut.

Note: Serve with nondairy yogurt (coconut milk, soy divert or almond milk) instead of Greek yogurt for a dairy-free, vegan version.

Per serving: Calories 300; Fat 15 g (Saturated 7 g); Cholesterol 3 mg; Sodium 49 mg; Carbohydrate 45 g; Fiber thirteen g; Sugars 20 g; Protein thirteen g

EA Stewart, MBA, RD is a registered dietitian nutritionist specializing in wellness as well as GI nutrition. In addition, EA is a creator of The Spicy RD, which features delicious gluten-free recipes made from healthy, seasonal ingredients.