Ingredients
Scale
- 2 overly ripe bananas
- 1 (12 ounces) full-fat coconut milk
- 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.
- Prep Time: 10
- Cook Time: 7
- Category: breakfast
Keywords: breakfast, chia seeds, fiber, protein, healthy, meal prep, sweet treat, banana cream pie, coconut cake