This 3-Ingredient Banana Pudding is really simple and dairy-free, too.
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.
This method for this 3-Ingredient Banana Pudding couldn’t get any easier.
First, you’ll blend the banana and coconut milk together, then add the chia seeds, stirring well. The hardest part will be having the patience to wait while the chia seeds work their magic.
Chia seeds are well-known for their ability to absorb lots of liquid, plumping up and softening in the process. They’re a good source of healthy fats and also have a small amount of protein.
The banana adds a touch of sweetness instead of relying on dense sources of added sugars.
And the coconut milk is rich in healthy fats, especially the much talked about medium-chain triglycerides (MCT). If you can’t eat coconut or don’t like the flavor, I’d recommend homemade cashew milk as a second option.
3-Ingredient Banana Pudding Recipe
In a food processor or blender, combine the banana and coconut milk. Process until smooth.
Add the chia seeds and pulse a few times to mix evenly.
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.)
Looking for other chia pudding inspo?
Check out these recipes from the blog:
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 1.
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