Banana Chia Pudding with Maple Roasted Coconut

1. 1

   For the chia pudding: Combine chia, milk, banana, and vanilla in a large bowl (or storage container with a lid) and stir to combine.

2. 2

   Let sit at room temperature for 5 minutes, then stir once more and transfer to the refrigerator.

3. 3

   Allow chia seeds to soak for at least 4 hours, or overnight before serving.

4. 4

   Extra pudding lasts for 34 days in the fridge.

5. 5

   For the maple roasted coconut: Preheat oven to 325 degrees F. Line a sheet pan with parchment paper.

6. 6

   In a mixing bowl combine coconut, maple syrup, and salt.

7. 7

   Stir gently to combine, getting all coconut chips covered with maple syrup.

8. 8

   Pour onto sheet tray and spread out the coconut to form an even layer.

9. 9

   Bake for 1015 minutes, or until light golden brown.

10. 10

    Watch them closely, as they will go from perfect to burnt in just a few minutes.

11. 11

    Mine were perfect at 12 minutes.

12. 12

    Allow coconut to cool completely, then use a spatula or your hands to gently break it into clusters and store in an airtight container.

13. 13

    These can keep for a week at room temperature

14. 14

    Divide chia pudding into bowls or jars, and top with fruit of choice and roasted coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.