Coconut Chia Banana Pudding Parfait
- Level: Easy
- Yield: 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 300
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 3 milligrams
- Sodium
- 49 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 13 grams
- Protein
- 13 grams
- Sugar
- 20 grams
- Total: 4 hr 15 min (includes chilling time)
- Active: 15 min
Ingredients
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
Directions
- 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.)
- 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.