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  • 3-Ingredient Banana Pudding Recipe

    3-Ingredient Banana Chia Pudding  Recipe | stupideasypaleo.com

    This 3-Ingredient Banana Pudding is really simple. While I love convenience, the little cups of chia pudding goodness you can buy at the grocery store can be kind of pricey, especially if you’re watching your wallet.

    The possibilities for ingredients are really endless, but this one has just three: banana, coconut milk and chia seeds.

    3-Ingredient Banana Pudding Recipe
    Prep time: 
    Total time: 
    Serves: Serves 1
     
    Ingredients
    Instructions
    1. In a food processor or blender, combine the banana and coconut milk. Process until smooth.
    2. Add the chia seeds and pulse a few times to mix evenly.
    3. Pour into a container and chill for an hour to let the chia seeds plump up a bit. (Or if you're like me, eat it right away because you don't want to wait. The seeds will be crunchy, though.)
    Notes
    The pudding may darken in color as it sits, but that will not affect the taste.

     

    You may recognize this (or maybe not) as a recipe that’s had a facelift. Here’s the difference in the photos. If you want to know more about how I’ve improved my food photography, see my free blog series on Food Photography Tips. Click for Part 1Part 2, and Part 3.

    3-Ingredient Banana Chia Pudding  Recipe | stupideasypaleo.com

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    3-Ingredient Banana Chia Pudding  Recipe | stupideasypaleo.com

    Have you ever tried chia pudding? What’s your favorite combo?

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    101 thoughts on “3-Ingredient Banana Pudding Recipe

    1. Think you just saved me that will make a great dessert for my kids who keep asking for one. my morning fave is coconut milk a banana and peanut butter blended till thick like yogurt

      1. oooohhhh I’ll have to try this with almond butter (paleo) sounds wonderful and I’ve been looking for a quick smoothy. This even sounds good as a pudding too (combining best of both posts!)

      2. I used super ripe plantain bananas. They are more dense than the normal banana kind and they keep their color (do not turn brown). I mix the mashed up plantains with my home made coconut milk sauce. I make the sauce by boiling coconut milk with pandan leaves, add a touch of salt and thicken the sauce by slowly pouring while stirring a mixture of one or two teaspoons of tapioca starch with a bit of water to reach a the desired thickness. Add one teaspoon of sugar to taste. Take out leaves and mix the sauce with the bananas.

    2. as you know…. I LOVE CHIA Steph!!!!!! I love it so much. I need to start incorporating it back into my rotation! I haven’t had chia pudding in a while and I went through a phase where I couldn’t go a day without it!!!!! Crazy. I know. This one sounds fabulous AND so simple! One of the favourites I’ve created was warm apple with pecans and chia mixed with cinnamon and almond milk!

    3. Does it matter what kinda of coconut milk you use? I have the sugar free at home so just wondering if it matters. Cant wait to try this though!

      Thank You

      1. I like the one from the can best because it’s creamier, not as watery and usually is free of preservatives. It should work okay as long as it’s not too watery.

    4. Oohhh…. This sounds good. How about a good Paleo friendly Chocolate Sauce? That was the best way to eat Banana pudding Pre-Paleo.

      1. You can mix melted coconut oil with cocoa powder and maybe a little bit of honey to make a “magic shell”. It’s pretty good.

    5. I was hesitant to use chia seeds since they look like bugs to me in dishes. Then I found white chia seeds and I have been making chia seed pudding, smoothies, oatmeals, etc with them. We’ve done Coconut and Lemon pudding, and Vanilla and Cinnamon pudding. The possibilities are endless. I’m trying this one next! Thank you!

        1. My local grocers (Krogers) has them in their big bins where you scoop them out and then weigh them. Whole Foods has them that way too. I found some on Amazon too so in case your local stores don’t have them you can start there.

      1. Ha! Mary, I have always felt the same way about raisins in anything. I think they look like dead flies. The brain is a funny thing 😉

        1. Shauna,

          ohhh, raisins get me too. I’ve had to change a lot of my food “phobias” (eating leftovers, cooked veggies) lol. To help my husband and I stay on track w/ paleo/promal, I premake a lot of our foods so I have no excuse during the week for “not having enough time” to cook. I had to get over the fact that I was eating “leftovers”. The brain is a very funny thing indeed!

    6. Have been doing this for a while now, I have used frozen cherries, mango, banana and blueberries but my favorite has been with pineapple!

      1. I’ve never used ground. I could see folks using them to create a better egg replacer that’s much smoother or using in baking when you want a smooth texture.

      2. I’ve used ground chia in a cauliflower pizza dough. Combined with a flour like coconut flour, It replaces the effect gluten has in all-purpose flour.

      1. Liz, I’m curious to know how you went with freezing this recipe. I’d like to make a huge batch and put it in small containers to take to work for lunch, assuming that it would defrost within 4 hours for lunchtime. I also wondered if freezing it stopped the banana turning brown or becoming inedible. Thanks!

      1. I think so! It might thicken a bit much over time and the banana might brown a bit but there’s no reason you couldn’t eat it a day or two later.

        1. I made mine the night before and put it in the fridge. I ate it after my lunch time workout the next day and it was deelish. It was a little brown but that didn’t change the flavor or consistency. I have to say it is much better cold, and the organic coconut milk from the can was very creamy. My bullet blender worked perfectly for this.

          1. I’ve been trying to think of a way to prevent the bananas from browning while not affecting the taste and I’ve been stumped so far :)

            1. You could probably add a little squeeze of lemon without affecting the flavor, and it would probably keep everything from browning too much.

            2. Good idea Morgan. I think it might make it taste a bit too sour but I like the way you think. I ate mine after it sat for a bit and even though it turns a bit in color, still tastes good :)

    7. Yay! In regards to other fruit flavors, do you have to keep the banana for consistency and add fruit, or do you replace the banana (with some, mango, berries, etc)?

      And do you use just the hardened cream at the top of the can of coconut milk? Or can you use the whole can? Coconut milk is so much thicker, will almond milk really work, too? Thank you!

      1. You can try replacing the banana with different fruits (I have one for a chia “jam” that uses berries and omits the coconut milk, so different fruits will certainly work).

        I just used the milk once I shook the can. Almond milk will also work.

    8. I actually created a chocolate pudding that was similar. I use 2 bananas, about 1/2 cup of coconut milk, and about 1-2 tablespoons of baking cocoa powder and blend it with my immersion blender. Then I put it in the fridge for at least a couple of hours. It’s very filling. I eat about 2 tablespoons of it and feel full. So this recipe is good for at least 2 people. I get a few bites and then my teenage son eats it all up. He had his girlfriend try and she was in love with it. So it is mom and teenager approved. Thanks again for sharing another great recipe!

    9. This does *look* delicious, so I tried it, and…let’s just say I was disappointed. I sampled the smooth mixture of banana and coconut milk before I added the chia seeds, and it was great. Then I added the seeds and let it chill for one hour, anticipating the yummy treat the whole time.

      When the time was up, I opened the container I had it in to discover the mix had turned a sickly gray color and the texture was unappetizingly lumpy. I can overlook such things for a pleasant flavor, but by this time the “pudding” had lost all its sweetness, and the banana was nearly undetectable.

      What am I missing here??

    10. How many servings does this make? Do you store it in one container or in several single serve containers?

      Thanks!

      1. Hi Kati…depends how hungry you are, honestly. It’s really hard for me to tell how many servings are in anything because it varies so much. For me, this ended up being two servings. I kept it in one large container.

    11. What could you use instead of banana (allergic)? When I make it with almond milk (in the box) it comes out runny even after overnight. HELP!

      1. Hi Marianne, I’ve used canned pumpkin or even sweet potato puree instead. If it’s runny, that means you need to add more chia seeds!

      1. Hi Olivia…almond milk will work instead of coconut milk. However, chia seeds are unique because of their ability to really absorb a lot of moisture. Flax won’t absorb as much as chia so it won’t thicken the same way.

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    13. Just discovered this recipe yesterday and had it booked for my breakfast this morning. Unfortunately, my boyfriend had to go and reserve the last banana in the house for HIS morning meal, so I had to get a little creative with my first go at this pudding. I found some dried papaya in my pantry and soaked it in water overnight so I could puree it when I got up and mix it with the coconut milk and chia. Worked like magic and tasted like a dream topped with coconut chips. Thanks for the awesome and totally simple idea!

    14. Hi, I’m an american who recently moved to perú, where the chia seed is from (or so they say), and I’ve been told by many people that you have to let the chia seed absorb liquids, because if you eat it straight off, it will absorb your own water and leave you dehydrated… don’t know if it’s true or not? Thought I might as well say it, you never know…

      1. Hi there! I don’t think I’d eat it without hydrating it first. Here, the coconut milk and banana help with that. I don’t know specifically about it dehydrating you but my thought is that you’d have to eat a LOT to be significantly negatively affected.

      1. Hi Maddy,

        I don’t count calories anymore. I just try to focus on eating whole nutrient dense food. But if it’s something that helps you; you can check out an app like My Fitness Pal or a calorie counter and enter the ingredients. Hope that helps! :)

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    16. Wish I could post a pic comment! Turned out great! And added cinnamon for anti-inflammatory benefits. Very good thank you for the recipe!

    17. Mine didn’t look anything like this :( My Chia seeds never expanded and I didnt use coconut milk from a can. Needless to say I just got home from school and ate it all!

    18. When I eat full fat coconut milk, my psoriasis flares. I think it may be just that it’s so rich. I have flares when I eat rich foods, fatty meats and night shades. What would be the best replacement for full fat coconut milk?

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