One of my staples this winter has been pumpkin chia pudding. It’s quick and easy to make and a perfect afternoon snack for dark, wintry workdays. (I like it as a dip for apple slices, too.) So this morning, with a look at the sad bananas on my counter (and the lack of canned pumpkin in my cupboard), I thought – why not use bananas, instead? Then, bonus – leftover coconut milk (the kind from the can) in my fridge. (I’ve been using it in smoothies, something I highly recommend.) The result? Tasty, pie-like banana coconut cream pie chia pudding.
What’s local? The maple syrup, of course.
What? Doesn’t everyone buy maple syrup by the litre?
Here’s what I did:
Mash a large banana. (1/2 to 3/4 cup of mashed banana results.) Add 3 tablespoons chia seeds, 1/2 to 3/4 cup coconut milk and a splash of maple syrup. Stir together and let sit until the chia seeds absorb the liquid – you may need to add more coconut milk or other milk of your choice. (This is a great overnight recipe.)
To get fancy, you could top it with sliced banana, banana chips, dehydrated banana (Karma has a kind with lime juice on top), shredded coconut, etc.
