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5 from 3 votes

Banana Chai Seed Pudding

For this recipe we used the 8 ounce wide mouth mason jars. These are a nice display, but you can use any type of container.



  • 3/4 cups coconut milk use reglar in the can, not reduced fat
  • 1/4 cup coconut cream use regular in the can, not reduced fat
  • 1 teaspoon vanilla
  • 1 tablespoon agave
  • 1/4 cup white chia seeds can also use the black chia seeds
  • 1 Small banana sliced into quarter or smaller pieces
  • 4-6 fresh raspberries for garnish
  • sprig mint for garnish


  • 12 oz frozen raspberries let completely defrost
  • 1 teaspoon fresh squeeze lemon
  • 2 teaspoons agave add more or less for your taste



  • In a medium size bowl add the coconut milk and cream, vanilla, agave, and whisk until all ingredients are mixed. (The coconut cream is thick, so give it a good whisk.)
  • Then add the chia seeds to the coconut mixture, and stir scooping from the bottom making sure mixed well.
  • Add the banana pieces, and stir in coconut mixture.
  • Pour into your jars, leaving about 1/2 inch from the top.
  • Put the lids on and refrigerate about 4 hours until chilled, and a pudding consistency.
  • When chilled, remove the top and pour your raspberry sauce over the top of the pudding. Place 2-3 fresh raspberries, and a sprig of mint to the top.


  • Place a strainer over a small bowl, and pour half the defrosted raspberries into the strainer. Using the back of a spoon, press the juice out of the raspberries and it will strain into the bowl.
  • When all the juice is pressed through, pour the raspberries into another bowl or throw away. Then strain the other half using the same method. (I make a smoothie with the raspberries after, and I don't throw them away. Just an idea!)
  • When you're done straining the raspberries, add the lemon and agave and stir.
  • Add to a jar, and chill in the refrigerator. Makes about 2/3 cup.