Banana Coconut Chia Seed Pudding: Low Sugar Desserts That Won't Make You Want to Cheat

Categories: Sugar Rush

Rachel Miller
Banana coconut chia seed pudding.

As a pastry chef, I create sweet treats, and sugar is my chosen artistic medium. More and more though I have people passing by my table at the farmers market, lamenting that they can only look because they can't have sugar on their current diet. What's a sweet treat peddler to do?

I'll be honest, my husband and I have been trying to cut back and eat a bit healthier, which is hard with recipes to test and an abundant supply of leftovers. While we aren't jumping on any particular diet plan, we are watching our portions and trying to not eat ice cream or cake every evening.

How can we get our sweet treat fix without a ton of sugar?

See also: How to Make Your Own Yogurt

Rachel Miller
How to make banana coconut chia seed pudding.

As a pastry chef, it's interesting to approach dessert without using sugar. I love the challenge to create something that tastes delicious, and satiates my sweet tooth using only naturally sweet ingredients.

Challenge accepted. Last week I brought you a low sugar chocolate mousse. This week: banana pudding with a twist.

Banana Coconut Chia Seed Pudding

I am obsessed with banana pudding, rice pudding, tapioca pudding, and this chia seed pudding fills my need for a creamy pudding dessert. One of the best parts about making this pudding is that you can throw it together quickly, leave it in the fridge and spoon out what you want, when you need a little pudding fix.

6TBSP. Chia Seeds
2 Cups Coconut Milk, Unsweetened
1 tsp. Vanilla Extract
2 Bananas, Frozen, Slightly Thawed
Fresh Blueberries

In a large mason jar, pour in coconut milk and vanilla extract. Add chia seeds, screw on lid and shake to coat all the chia seeds. Scrape down any chia seeds stuck to the lid or sides, so that all the chia seeds are covered in coconut milk. Peal and puree the frozen bananas until they are smooth. Mix into the coconut milk and chia seeds. Place in the refrigerator and leave overnight.

Spoon up pudding and garnish with blueberries and a bit of basil.

Come back for another low sugar dessert recipe.

See also: Low Sugar Chocolate Mousse

Rachel Miller is a pastry chef and food writer in Phoenix, where she bakes, eats, and single-handedly keeps her local cheese shop in business. You can get more information about her pastry at, or on her blog at

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Debbie J. Elder
Debbie J. Elder

This sounds better than the $4.00 version at Whole Foods, thanks for sharing your recipes.

Sharon Cody Vega
Sharon Cody Vega

I've made this. So yummy and healthy. Hard not to eat it all myself!


Not so sure about the title for this post. I read it as, "these desserts aren't good enough to make you want to overeat them". I realize that's not what was intended but it's how I read it!

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