If banana cream pie and coconut cream pie had a healthy little nice glow up… this would be it.
This Banana Cream Pie Coconut Chia Pudding is creamy, lightly sweet, naturally indulgent, and secretly packed with nutrients. It tastes like dessert, but it works for breakfast, snack time, or late night sweet cravings.
Even better? It’s meal prep friendly and comes together with simple, wholesome ingredients.
Why You’ll Love This Banana Chia Pudding
Tastes like banana cream pie
Naturally sweetened with maple syrup
Dairy-free option available
Gluten-free
Perfect for meal prep (lasts up to 5 days!)
High in fiber + omega-3s
The Secret to Extra Creamy Chia Pudding
Blending the coconut milk and yogurt before adding chia seeds makes a huge difference. You get that smooth, banana-cream texture instead of a separated or gritty pudding.
And caramelizing the bananas? That’s the game changer. It adds a natural caramel note without needing refined sugar.
Meal Prep Tips
Store in airtight jars in the fridge for up to 5 days
Add toppings right before serving for the best texture
Want it thicker? Add 1 extra tablespoon of chia seeds
Want it thinner? Add a splash of almond milk before serving
Is This Chia Pudding Healthy?
Yes — this recipe is loaded with:
Fiber (from chia seeds and bananas)
Omega-3 fatty acids
Protein (especially if using Greek yogurt)
Natural sweeteners only
It’s a balanced breakfast that feels like dessert.
Frequently Searched Questions
Can I make this vegan? Yes! Use dairy-free yogurt and make sure your coconut milk is full-fat for creaminess.
Can I skip caramelizing the bananas? You can — but you’ll miss out on that banana cream pie flavor depth.
Can I freeze chia pudding? It’s best fresh, but you can freeze it. Just thaw overnight in the fridge and stir well before serving.
1 (8-ounce) container yogurt (Greek or dairy-free)
1 tbsp vanilla paste or extract
3 tbsp maple syrup
Pinch of sea salt
2 cups chia seeds
Toasted coconut flakes (for topping)
Toasted pecans, chopped (for topping
Fresh banana slices (for topping)
Instructions
Mash the ripe bananas in a saucepan over medium heat. Cook for 5–7 minutes until softened and slightly caramelized.
Add the caramelized bananas to a blender with coconut milk, yogurt, vanilla, maple syrup, and sea salt. Blend until completely smooth and creamy.
Pour the mixture into a bowl and stir in the chia seeds. Let sit for 10 minutes, stir again (this prevents clumping)
Spoon into jars or ramekins and top with toasted coconut flakes, chopped pecans, and fresh banana slices, then refrigerate for at least 2 hours or overnight.
Notes
I used light coconut milk but you can use any plant based or regular milk for this recipe.
I wanted to incorporate more of a coconut flavor so I swapped out regular yogurt with Siggis plant based toasted coconut flavor yogurt.
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
