Go Beyond Basic: Coconut Chia Banana Pudding Parfait Recipe

Photo by: EA Stewart ©2016, Television Food Network, G. P. All Rights Reserved.

EA Stewart, 2016, Television Food Network, G. P. All Rights Reserved.

Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and 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. I used a combination of soy milk, coconut milk and lightly sweetened vanilla Greek yogurt, but feel free to use your favorite nondairy or dairy milk and yogurt to customize the recipe to your liking.

If you’re not in the mood for coconut on top, get creative by adding your own healthy “bling,” such as walnuts, pecans, nut butter, trail mix, dried fruit, hemp seeds or maybe even a sprinkling of chocolate chips. Enjoy!

Coconut Chia Banana Pudding Parfait

Makes 6 servings

Ingredients:

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

Directions:

Combine soy milk, coconut milk, 4 of the bananas (broken in half), pumpkin pie spice, vanilla extract and salt in a blender. Blend on high speed until smooth.

Put chia seeds in a medium-size mixing bowl or a large glass jar, and pour banana mixture on top. Stir well to combine, and place mixture in refrigerator for 4 hours or overnight to thicken. You may want to stir mixture after 1 hour, to ensure no chia seeds settle to the bottom of the bowl or jar.

To serve:

Slice remaining bananas. Spoon 3/4 cup chia pudding into 6 bowls, jars or parfait glasses, and top each serving with 1/4 cup yogurt, 1/6 of the banana slices and 1/2 tablespoon coconut.

*Note: Serve with nondairy yogurt (coconut milk, soy milk 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 13 g; Sugars 20 g; Protein 13 g

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

Keep Reading

Next Up

Banana-Coconut Pudding Smoothie

The best way to add sweetness to your smoothie without adding sugar? Dates.

Recipe Spotlight: Lightened-Up Banana Pudding

Banana pudding is a classic, creamy, indulgent dessert, but Food Network Kitchen's came up with an easy-to-make lighter version.

Giada’s Chia Seed Breakfast Pudding

For a protein-rich breakfast, try Giada's Chia Seed Pudding from Food Network Magazine.

5 Ingredients: Chia Pudding

Have you tried chia seeds? They plump up when soaked and when combined with a milk (or a dairy alternative like coconut milk) create a cool, creamy pudding.

Go Beyond Beef Burgers — Weekend Cookout

Instead of beef burgers, serve deliciously juice and tender chicken or seafood burgers at your weekend cookout using Food Network's easy recipes.

Go (Brown) Bananas!

Brown bananas make for the best healthy mini banana muffins.

3 of a Kind: Creative Chia Pudding

Try creative takes on classic chia pudding, including horchata-style chia pudding.

Chia Seed Pudding — Most Popular Pin of the Week

It's no wonder that Food Network Magazine's recipe for Chia Seed Pudding was pinned more than any other this week — it's a go-to breakfast full of texture and fresh flavor.