Creamy Coconut Chia Pudding

Yields 2 servings

Perfect for weekday breakfast, this thick vegan coconut chia pudding is made with almond milk and topped with banana, coconut flakes, and cashews.


  • 1/2 cup chia seeds
  • 2 cups Almond Breeze Almond Coconut Unsweetened Vanilla Blend
  • 2 tablespoons agave (can sub honey)
  • 1 teaspoon coconut extract
  • 1/2 teaspoon vanilla extract
  • 1 sliced banana
  • 2 tablespoons toasted coconut flakes
  • 2 tablespoons cashews


  1. In a large mason jar, combine chia seeds, Almond Breeze, agave, coconut extract, and vanilla extract.
  2. Shake well to combine, then refrigerate at least 8 hours (preferably overnight).
  3. In the morning, spoon 1 cup of chia pudding into a small jar. Top with sliced banana, toasted coconut flakes, and cashews!


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