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Chia Seed Banana Pudding

Prep Time10 mins
Total Time10 mins
Servings: 5 Servings



  • 1 1/2 Cup Coconut Milk
  • 2 Bananas Ripe*
  • 1 Tsp Vanilla Extract
  • 1/3 Cup Chia Seeds


  • 3 Tbsp Grass-Fed Butter Room Temp, Softened
  • 1 Cup Almond Flour
  • 1 Tsp Baking Soda
  • 2 Tbsp Tapioca Flour
  • 2 Tbsp Coconut Flour
  • 1/2 Cup Honey
  • 1 Tsp Vanilla Extract
  • 1 Egg



  • For the pudding, put the coconut milk, bananas, and vanilla extract in a blender. Blend until smooth.
  • Pour the banana mixture into a bowl and mix in with a spoon the chia seeds. Refrigerate overnight.


  • Mix the almond flour, tapioca flour, coconut flour, butter, baking soda in a bowl.
  • Add the egg, honey, and vanilla extract. Mix well until everything is well incorporated.
  • Put the batter in the fridge for a couple of hours to firm up.
  • Preheat oven to 350 degrees F. Take a cookie scooper and scoop up the batter to make a cookie. Place on baking sheet lined with parchment paper. Cook for 10-12 minutes.
  • Let cool. I ended up crumbling them up for the pudding.


  • The next day, put a layer of the chia seed banana pudding. Next layer put some coconut milk whipped topping (I buy in frozen section of Whole Foods), and top with crumbled wafer cookies!