Banana Chia Pudding

This banana chia pudding is not a conventional, thick, dairy-filled pudding. Uses no sweeteners, just pure banana goodness, thickened with beneficial chia seeds.

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Paleo Banana Chia Pudding Recipe

You know what’s the best? Healthy treats. I’m not talking about healthier versions of treats, but actually food that is indulgent and healthy. Yes, they do exist. This chia pudding is one such example.

Banana Chia Pudding {by Our Paleo Life}

 Wholesome Ingredients List

  • Not an added sweetener in sight, just the sweetness from the ripe bananas
  • Healthy fats from the coconut milk that also make this pudding super creamy
  • Chia seeds that add bulk but are also great for fiber, omega-3 fats, and assist detox
  • Cinnamon which tastes fantastic but also has many health benefits

You know what’s the best? Healthy treats. I’m not talking about healthier versions of treats, but actually food that is indulgent and healthy. Yes, they do exist. This chia pudding is one such example.

There’s one trick to this recipe, though. The bananas. They have to be just right. If they’re not ripe enough, you’ll taste the “green-ness” of them. If they’re overly ripe, you’ll get that weirdly-sweet-alcohol flavor. The bananas are what give this pudding all it’s flavor and sweetness, so you have to make sure you’re using perfectly ripe bananas to get the right taste.

Delicious Whole30 Breakfast Option

If you’re on a Whole30 and need that super great taste, this banana cream chia pudding recipe is perfect. All of these whole ingredients, in a perfect combination really work well if you’re dieting. You get that sweet and creamy fix with chia seeds, bananas, full fat coconut milk and cinnamon. It’s so simple. I really hope you love this banana chia pudding coconut milk recipe (perfect on a Whole30).

Banana Chia Pudding {by Our Paleo Life}
Banana Chia Pudding {by Our Paleo Life}

Banana Chia Pudding

Yield: 6 1/2 cup servings
Prep Time: 35 minutes
Total Time: 35 minutes

This is not your conventional, thick, dairy-filled pudding, nope. This one uses no sweeteners, just pure banana goodness, thickened with beneficial chia seeds.


  • 1 cup Water
  • 2-1/2 Tbsp Chia Seeds
  • 2 Ripe Bananas
  • 1 cup Full-Fat Coconut Milk
  • 1/2 tsp Ground Cinnamon
  • Pinch Salt


Chia Gel

  1. Combine the chia seeds and water in a pint jar with a tight fitting lid. Shake to get all the chia seeds mixed in with the water and to break up any lumps. Set aside for 30 minutes, shaking occasionally to break up any lumps.

Banana Pudding

  1. In the bowl of a food processor or in a blender, combine bananas and coconut milk and pulse until smooth. Pour banana mixture into a quart sized bowl (make sure to use a silicone spatula to scrape out everything) and mix in the cinnamon, salt, and chia gel.
  2. Store refrigerated and serve cold.
Nutrition Information:
Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 134Total Fat: 9gSaturated Fat: 7gUnsaturated Fat: 0gSodium: 8mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 2g

Nutrition is calculated by a third party and may not be 100% accurate

If you don’t have full fat coconut milk and try to use almond milk it might not be exactly right (not as thick). If you try this as a banana chia pudding almond milk recipe let us know in the comments how it turns out. And I’d love to hear if you attempt a whole30 chocolate chia pudding version. That too, let me know how it tastes and what you used! This banana chia pudding breakfast is a great addition to your morning routine.

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  1. Love this! So easy to make, exactly as is. My kids are enjoying it with me. I like it best for breakfast, but have been known to have a bowl in the afternoon too! Keep up the good recipes! Thanks!

  2. Hi Kendra! Your parents turned me onto your site. FANTASTIC! Could unsweetened almond milk be used instead of coconut milk? Thanks so much!

  3. Hey Carolyn! Tell them I said thanks 😉 I haven’t used almond milk in this recipe, but it should work. I prefer coconut milk just because it’s thicker, but if the almond milk makes the pudding too thin, you could always add just a bit more chia seeds and let them soak again to thicken up the pudding.

      1. Thanks Dorothy that’s exactly what I needed to know. We have a coconut allergy and I was trying to figure out if we needed the water if we used almond milk.????

  4. @Lore, the kids and I usually eat just 1/2 cup at a time, but it’s personal preference. You might want a full cup at one sitting.

    1. I had that issue and realized I was using lite coconut milk!! It came out much better with the full fat. I also added another teaspoon of chia seeds. Maybe that would help?

  5. YUM – topped with slivered almonds and slices of banana makes it even better. I added some vanilla and used ground Chia because I don’t like the full seed. Perfect for a Whole 30 compliant treat or snack!

  6. I’m allergic to bananas- so I blended the coconut milk with 3 dates and a handful of frozen strawberries, and it was great! I’ll definitely be trying other fruit/spice combos soon.

  7. I added nut butter from Trader Joes, I also put it into some containers and froze them. I take it to work and let it is usually out of the freezer a few hours before I get to it, it is delicious.

  8. I just made a batch, in the past I’ve never done a gel before or used water for that matter, just nut milk or coconut milk and chia plus flavourings. I followed your recipe to a t, and then added some cacao powder and some almond butter because it was too sweet for me. It’s chilling overnight now! Can’t wait. thank you for the recipe.

  9. Hi there, just wondering why you’ve said this is ok for Whole30? Chia pudding is specifically forbidden =/ very disappointed.

    1. It is Whole30 approved, chia seeds are fine in limited quantities and if thickened first.

      Great recipe! I absolutely love it for when I’m craving something a little more decadent than fruit. The creaminess of the coconut milk is extremely satisfying.

    2. She’s right. While the ingredients themselves are compliant, you’re not supposed to recreate non-compliant food with compliant ingredients. That said, we’re very much enjoying it off-round. 🙂

  10. I was surprised to love this! I didn’t have any coconut milk and just added about 3/4 cup of ice and a spoonful of coconut oil. It was super creamy and I ended up drinking it! Thanks so much for this recipe!

  11. I’ve made this several times and love it. I have had an issue with some of the jars going sour after a few days , almost like they fermented. I cannot figure out what is causing that. I keep it in the fridge and usually eat it within a few days. Any idea what would cause this?I cannot eat it when it gets to that point.

  12. THIS WAS AWESOME!! I used Thai Kitchen Organic Coconut Milk, added about 3TB of Frozen Blueberries (in addition to the bananas) and 1tsp of 100% Cacao Powder and it was nothing short of amazing! Since I used the Cacao Powder, I decided to skip the cinnamon but I’m sure it would be delicious to add a little sprinkle just before eating 🙂 Thank you for this recipe!

  13. How long can it keep in the refrigerator? Also, just made it for the first time and it’s a bit runnier than I would have thought for a pudding. Does it thicken after going in the fridge? TIA!

    1. It should probably be eaten within a week, at the most. If it’s still too thin after refrigeration, gel up a little bit more chia seeds and add them until you get the consistency you’d like.

  14. So delicious. Instead of water I used unsweetened almond milk and I also used a whole can of organic coconut milk. I may try a little Unsweeten cocoa next time also. Yummm

  15. I made this last night as a dessert, but also have prepped it for my breakfasts for the week. I ran out of coconut milk so substituted with 1/2 cup coconut culture and 1/2 cup coconut kefir. Turned out great! 😋

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