I'm relatively new to the whole chia seeds thing. I have no idea what to do with them, and for the price, I don't want to waste them. So I was really excited when Joanne from Eats Well With Others posted this recipe. I've tried a few of her recipes over the years and they have never let me down.
I love that this was such a simple recipe. It does require some planning ahead since the chia seeds soak in the coconut milk overnight to make the pudding portion of the dessert. Other than that, you just make the topping when you're ready to eat. The contrast between the warm topping and the cold pudding is out of this world. If you have ever wondered about chia seeds, this is a must try recipe, and for those bananas foster fans out there, you need to try this version. Trust me, it was amazing.
Recipe adapted from Eats Well With Others
- 2 c. coconut milk (refrigerated, not canned)
- ⅓ c. chia seeds
- 2 Tbsp maple syrup
- 4 Tbsp unsalted butter
- 2 bananas, peeled and sliced into coins
- ½ c. packed brown sugar
- ¼ c. bourbon
- ½ tsp cinnamon
- ½ c. chopped pecans, toasted
- pinch of salt
- In a large bowl, stir together the coconut milk, chia seeds, and maple syrup. Refrigerate overnight.
- The next more, melt the butter in a large saucepan over medium heat. Add in the bananas and saute for a minute or two, until starting to brown. Add in the brown sugar and bourbon and cook, stirring frequently, until sauce has thickened and bourbon has mostly cooked off. Remove from the heat and stir in the pecans, cinnamon and salt.
- After it's overnight stay in the fridge, the chia and coconut milk mixture should be thickened, almost the consistency of tapioca pudding. Divide it among 4-6 bowls and top with the bananas foster topping. Serve warm or cold.