Coconut Chia Banana Pudding Parfait

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.
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  • Level: Easy
  • Total: 4 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 6 servings
  • Nutrition Info
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1 1/2 cups canned light coconut milk

1 1/2 cups unsweetened soy milk

2 teaspoons pumpkin pie spice

1 teaspoon pure vanilla extract

1/8 teaspoon salt 

7 peeled bananas 

3/4 cup chia seeds

1 1/2 cups vanilla Greek yogurt (see Cook's Note)

3 tablespoons shredded unsweetened coconut


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

Cook’s Note

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

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