Chocolate Banana Chia Pudding with Coconut Whip


Everything looks yummy in a mason jar. 

Forgive me for skipping out on my round up for June.  This summer has been going by altogether too fast.  More on that jazz later.  The biggest feature in our kitchen this summer has been the banana.  Because Oliver has developed a serious addiction to this mushy fruit, we have to keep a bunch on hand at all times.  This results in many of our dishes using bananas to keep from spoiling or overcrowding the freezer.

I’ve posted about the many benefits of chia seeds before, on this post, but until last week I had never made my own chia pudding.  I’ve seen recipes for it a dozen times, it always looked quick and easy, so why has this escaped me?  Not only is this recipe nutrient packed, but its sugar free, soy free, gluten free and pretty darn tasty.  The strange tapioca-like texture of the pudding pairs perfectly with the smooth coconut whip cream.  Both are sweetened just enough to not overwhelm your palate.

Chocolate Banana chia pudding with coconut whip


  • 2 cups unsweetened almond milk (or coconut)
  • 2 tablespoons chia seeds
  • 2 bananas
  • 3 medjool dates, pits removed
  • 3 tablespoons raw cacao powder
  • 2 teaspoons vanilla
  • Dash of sea salt

  • 1 can coconut milk (refrigerated overnight)
  • 1 tablespoon agave
  • 1 teaspoon vanilla bean extract
  • 1 tablespoon shredded coconut

  • Fresh banana slices, a sprinkle of cinnamon, and some chocolate chips for garnish (optional)


  1. Place almond milk, chia seeds, bananas, dates, raw cacao, vanilla and salt in blender and blend till all ingredients are smooth.
  2. Place in covered container in refrigerator for at least 4 hours.
  3. Meanwhile make the coconut whipped cream. Open the can of coconut milk carefully. scoop out the top layer of cream, while reserving the leftover coconut water for another recipe (smoothie perhaps). Place in bowl and add agave, vanilla, and shredded coconut. Whisk by hand or with hand mixer till fluffy. (Do not over whisk, or you will have soupy whip)
  4. After becoming super impatient, find some serving glasses or jars.
  5. Stack as a trifle alternating the chia pudding/coconut whip as desired. You can also just dollop some of the whip as you like.
  6. Garnish with fresh banana slices, chocolate chips, and a sprinkle of cinnamon.




Chia is also loaded with fiber, making this pudding also makes a great breakfast.  It is also so creamy that it satisfies any desire for dairy.  Im thinking ground up chia seeds may be the perfect binder for a raw banana cream pie.  Enjoy!



 Oliver gettin down with his banana filled mesh feeder at the Riverwest Co op

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