My Overnight Banana-Cardamom Chia Pudding

• 12 Ripe bananas, mashed, medium
• 21 can (13.5 oz) Full-fat coconut milk
• 30.5 cup Unsweetened almond milk
• 40.5 cup Chia seeds
• 53 tablespoons Maple syrup
• 61 teaspoon Ground cardamom
• 71 teaspoon Vanilla extract
• 81 pinch Pinch of salt
• 92 tablespoons Toasted chopped pistachios (for garnish)
• 100.5 tablespoon Fresh mint leaves (for garnish)

1. 1

   In a large bowl, really mash those ripe bananas until smooth; a few small lumps are okay, but you want mostly creamy texture.

2. 2

   Whisk in the full-fat coconut milk, almond milk, maple syrup, ground cardamom, vanilla extract, and salt until everything is well combined and the mixture looks uniform.

3. 3

   Gradually add the chia seeds, whisking continuously for about 1-2 minutes. This is key to prevent clumping. Watch for the seeds to start distributing evenly through the liquid.

4. 4

   Let the mixture sit for 5 minutes, then give it another vigorous whisk. You’ll notice it's already starting to thicken slightly. Don't skip this re-whisking, or you'll have a lumpy pudding!

5. 5

   Divide the mixture into individual serving jars or containers with lids. Leave a little room at the top for expansion.

6. 6

   Refrigerate for at least 4 hours, but ideally overnight. The pudding will thicken considerably, becoming gloriously creamy. When you check it, it should have a jiggly, gel-like consistency.

7. 7

   Before serving, give it a good stir. If it's too thick for your liking, add a splash more almond milk until it reaches your desired creaminess.

8. 8

   Garnish with toasted chopped pistachios and fresh mint leaves. The crunch and freshness are non-negotiable here!

9. 9

   Enjoy your effortlessly delicious, make-ahead breakfast. Trust me, it’s even better the next day when the flavors have had a chance to really meld.

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