COCONUT BANANA CHIA SEE PUDDING (stolen from "Baking With Josh & Ange"
COCONUT-BANANA CHIA SEED PUDDING (WITH RUM)
Replace your after dinner dessert with this healthy, delicious, vegan and gluten-free pudding. Add a little bit of rum to make it the perfect way to wind down without ruining your waistline.
Directions
1. In a medium bowl, mash bananas with a fork.
2. Add maple syrup and rum (optional). Whisk to combine. The mixture will have some little banana chunks…that is okay.
3. Add coconut milk, almond milk and chia seeds. Whisk until incorporated.
4. Stir in vanilla and cinnamon.
5. Using a measuring cup or a funnel, fill the mason jars 3/4 of the way to the top.
6. Close the jars with the lids and place in the refrigerator overnight, or for at least 4-5 hours.
7. When it’s ready to eat, top with chopped bananas, coconut and chocolate shavings.
COCONUT-BANANA CHIA SEED PUDDING (WITH RUM)
INGREDIENTS:
- 2 overripe bananas
- 3 tablespoons maple syrup
- 1 cup full-fat coconut milk
- 1 1/4 cup almond milk
- 1/2 cups chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 banana, chopped
- Coconut flakes
- Dark chocolate shavings
- 4 half pint mason or tulip jars with lids
- *1/4 cup rum (optional)
INSTRUCTIONS:
- In a medium bowl, mash bananas with a fork.
- Add maple syrup and rum (optional). Whisk to combine. The mixture will have some little banana chunks…that is okay.
- Add coconut milk, almond milk and chia seeds. Whisk until incorporated.
- Stir in vanilla and cinnamon.
- Using a measuring cup or a funnel, fill the mason jars 3/4 of the way to the top.
- Close the jars with the lids and place in the refrigerator overnight, or for at least 4-5 hours.
- When it’s ready to eat, top with chopped bananas, coconut and chocolate shavings.
NOTES:
*You can add rum to this recipe to make it boozy! **Add 1/4 cup rum when you add the maple syrup and lower the almond milk to 1 cup. Enjoy!
Directions
1. In a medium bowl, mash bananas with a fork.
2. Add maple syrup and rum (optional). Whisk to combine. The mixture will have some little banana chunks…that is okay.
3. Add coconut milk, almond milk and chia seeds. Whisk until incorporated.
4. Stir in vanilla and cinnamon.
5. Using a measuring cup or a funnel, fill the mason jars 3/4 of the way to the top.
6. Close the jars with the lids and place in the refrigerator overnight, or for at least 4-5 hours.
7. When it’s ready to eat, top with chopped bananas, coconut and chocolate shavings.
COCONUT-BANANA CHIA SEED PUDDING (WITH RUM)
INGREDIENTS:
- 2 overripe bananas
- 3 tablespoons maple syrup
- 1 cup full-fat coconut milk
- 1 1/4 cup almond milk
- 1/2 cups chia seeds
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 banana, chopped
- Coconut flakes
- Dark chocolate shavings
- 4 half pint mason or tulip jars with lids
- *1/4 cup rum (optional)
INSTRUCTIONS:
- In a medium bowl, mash bananas with a fork.
- Add maple syrup and rum (optional). Whisk to combine. The mixture will have some little banana chunks…that is okay.
- Add coconut milk, almond milk and chia seeds. Whisk until incorporated.
- Stir in vanilla and cinnamon.
- Using a measuring cup or a funnel, fill the mason jars 3/4 of the way to the top.
- Close the jars with the lids and place in the refrigerator overnight, or for at least 4-5 hours.
- When it’s ready to eat, top with chopped bananas, coconut and chocolate shavings.
NOTES:
*You can add rum to this recipe to make it boozy! **Add 1/4 cup rum when you add the maple syrup and lower the almond milk to 1 cup. Enjoy!