Chia pudding married with tropical coconut and creamy banana will send your gut on a relaxation vacation…
Chia pudding tends to be one of those breakfasts we know we should be eating, but we end up leaving after a few bites. Powerful foods don’t have to be a job to consume. In fact, we stand by this rule. This is how we came about creating this beach-inspired pudding. Enjoy!
Banana Coconut Chia Pudding
Makes: 2 pints | Prep Time: 35 minutes
- 2 pint sized canning jars with caps
- ⅔ cups of chia seeds
- 1 pouch (2 cups) of Bare Bones Beef Bone Broth
- ½ cup coconut milk
- 1 banana
- ⅓ cup coconut flakes
- ¼ cup of raw almonds
- 1 tbsp of raw honey
Place ⅓ cup of dry chai seeds in each wide mouth pint sized canning jar. Set aside.
Combine the broth, coconut milk, banana, almonds, coconut flakes and honey in a blender and blend until smooth.
Pour the mixture over the chia seeds and stir to fully incorporate, then cap the jars and place in fridge to soak the seeds and chill the pudding for at least 30 minutes.
Serve, topped with fresh bananas, dried fruit, seeds and more coconut. Or, add a big scoop into yogurt and make a parfait!