So I am late to the party on this one but, in the spirit of full disclosure, I had my doubts that something resembling frogs eggs could be so delicious. Oh how wrong I was and on that note, I have joined the chia converts.

Chia seeds have been enjoying their time in the spotlight for the last 6 years or so due to their high protein content and abundance of essential vitamins. Cue chia pudding and chia flecked granola on my breakfast menu for the foreseeable future!

Chia pudding is ridiculously simple to make. For every cup of liquid  mix through 3 tablespoons of chia seeds and allow to sit for a few hours for the best results.

I will be featuring 3 chia puddings this week inspired by my favourite classic desserts. All the recipes are dairy and refined sugar free! So, yeah- I pretty much just gave you the go ahead to have dessert for breakfast.

Banana Cream Pie Chia Pudding

Serves 1


  • 1 Cup coconut milk
  • 1 pinch cinnamon
  • 1/4 teaspoon vanilla
  • 3 Tablespoons chia seeds
  • 1/2 a banana, thinly sliced
  • 2 Teaspoons honey
  • A small handful of toasted coconut shavings
  • A tablespoon of coconut cream (optional)


Mix together the coconut milk, cinnamon, vanilla, chia and honey and allow to sit in the fridge overnight. Fill a small mason jar with sliced banana and spoon over the set chia pudding. Add some coconut cream for that extra indulgence and scatter over the coconut flakes.