Take your childhood favorite banana pudding up a notch with rich and creamy coconut milk, nourishing chia seeds and a probiotic kick! Healthy enough to eat for breakfast and delicious enough to enjoy for dessert, this banana pudding is packed with fiber, is rich in potassium and is super-easy to make ahead of time for a grab-and-go meal or snack on a busy day. The recipe is versatile, too. I used a combination of soy milk, coconut milk and lightly sweetened vanilla Greek yogurt, but feel free to use your favorite nondairy or dairy milk and yogurt to customize the recipe to your liking. And if you’re not in the mood for coconut on top, get creative by adding your own healthy “bling,” such as walnuts, pecans, nut butter, trail mix, dried fruit, hemp seeds or maybe even a sprinkling of chocolate chips. Enjoy! Coconut Chia Banana Pudding Parfait Makes 6 servings Ingredients: 1 1/2 cups light canned coconut milk 1 1/2 cups unsweetened soy milk 7 peeled bananas, divided 2 teaspoons