This vegan banana pudding is a healthier take on the classic pudding. It’s made creamy with chia seeds and coconut milk and sweetened with maple syrup! All you’ll need is 8 simple ingredients and 10 minutes of hands on time!
In a 16 ounce jar, mix together all of the banana chia pudding ingredients until well incorporated. Make sure all of the chia seeds are covered in liquid so they can absorb liquid and become gelatinous.
Transfer to fridge and refrigerate overnight or for a minimum of 2 hours.
Optional: After refrigerating overnight, transfer mixture to a high speed blender and blend until smooth.
Add layer of banana pudding to bottom of your 16 ounce jar, then add layer of vanilla wafer cookies and lastly a layer of banana slices. Repeat until jar is full.
Top with cocowhip, cinnamon, and more cookies and banana slices.
Storing: Store this pudding in the fridge for up to 5 days. Cookies will soften over time. Do not freeze.
This is a large single serving! You may find it more appropriate for two people.
If you like the texture of chia pudding without blending, you absolutely can skip step 3.
If you do decide to blend it and own a newer wider base Vitamix, you will need to make a minimum of 2 servings of this chia pudding at a time or there will not be enough liquid in the canister to blend. If you have the older Vitamix model that is thinner or are using a single serving blending cup, 1 serving should blend just fine!