Persimmon Banana Chia Pudding
If you like soft texture chia puddings like Strawberry Chia Pudding, you’ll add this Persimmon Banana Chia Pudding on the list of your favorites as well :). It’s soft, melts in your mouth, and it’s perfect for people who don’t like or cannot chew hard food. I found this recipe very useful and it saved me when I had my wisdom tooth surgery because I couldn’t eat most of the things I used to!
What I love about chia puddings is that you can experiment a lot and add so many different toppings or make the pudding completely different from the basic chia pudding we all know. In this one, I was using Persimmons as my main topping. This fruit is also known as Japanese apple!
This Persimmon Banana Chia Pudding recipe is so healthy and 100% vegan, gluten-free, dairy-free, and most of all the tastiest one I’ve ever made :).
Prep time: 2 h Cook time: 5 min Total: 2 h 5 min Servings: 1
INGREDIENTS
- 1.5 tablespoons chia seeds
- 1/2 banana
- approx 1/3 cup (70ml) of unsweetened non-dairy milk (I used almond milk)
TOPPING
- 1 small persimmon
- 1 tablespoon coconut flakes
- about 1/2 teaspoon hemp hearts
INSTRUCTIONS
- Add all the ingredients to a jar (or a small glass) and stir together. Tighten lid (or cover with plastic wrap). Place chia pudding in a fridge for at least 2 hours or overnight.
- Slice persimmon into small cubes and add them on top of the chia pudding. Sprinkle with some coconut flakes and hemp seeds.
- Enjoy Persimmon Banana Chia Pudding!
