Did you know some people don’t like bananas? I know! I had no idea either until recently, but apparently it’s true. I won’t hold it against anyone if they happen to be one of these people, however, unfortunately…this recipe is not for them. Which, obviously makes me sad.
Who’d want to miss this pudding. It’s is dairy-free, lavished in bananas, and blended with creamy coconut milk. The chia seeds set up this sweet treat into a proper “pudding” consistency. No runny pudding here. No sir. The dash of cardamom and boost from the banana extract lends just the right amount of unexpected intrigue into an otherwise fairly ordinary vegan banana pudding.
Banana Coconut-Cream Chia Pudding with Cardamom
Inspired by Vegan Yack Attack
Makes 4 cups/4 servings
- 4 medium sized ripe bananas
- 1 cup canned full-fat coconut milk
- 1/4 cup. water
- 2 Tbsp. maple syrup
- 2 Tbsp. molasses
- 2 tsp. vanilla extract
- 1/2 tsp. banana extract
- 1/2 tsp. salt
- 1/4 tsp. ground cardamom
- 1/2 cup plus 2 Tbsp. chia seeds
Slice up the bananas and place in the blender. Add the coconut milk after ensuring it’s been shaken up well, then add the remaining ingredients. Hold the chia seeds.
Blend all those nummies on high until silky smooth. After blended, add the chia seeds and stir with spatula until well combined. Don’t blend them though! I just did this in the blender (one less dish to wash). Pour the pudding mixture into 4 individual bowls and chill for at least 1 hour to overnight.
Seriously, how could someone not like bananas? Top the puddings with flaked or shredded coconut and dried or fresh banana slices.
All I ate for lunch today was a baggie of dried banana chips. Ugh. What is wrong with me!? Remember how in yesterday’s post I mentioned I’d live off banana chips if I could…it’s really not a stretch for me…
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