Chiquita Banana Coconut Breakfast Pudding, layered with fresh bananas mixed with coconut flour, yogurt, pecans and coconut flakes. A great way to start your day.
October is Breast Cancer Awareness Month and every year the familiar pink ribbon serves as a symbol for women to be proactive with their breast health and as a tribute to all those who have battled breast cancer.
Through October, more than 200 million Chiquita bananas across the globe will feature pink ribbons to help encourage action from millions of consumers in the fight against breast cancer. The pink stickers serve as a simple reminder about the importance of eating healthy, donating, signing up for a Making Strides Against Breast Cancer® walk, or getting recommended screenings.
I am proud to be partnering with Chiquita to not only bring attention to this important cause but to also share one of Chiquita’s healthy recipes that aligns with the American Cancer Society’s nutrition guidelines. Chiquita is committed to helping the American Cancer Society and supporting its mission to save lives by making important advances in prevention, early detection, treatment, and care for those with cancer.
You can’t necessarily prevent a disease like cancer, but you can do little things, like eating healthy, to help reduce your risk. The American Cancer Society recommends a diet that limits red and processed meat, while emphasizing whole grains, lean proteins, vegetables, and fruits including bananas!
My kids love bananas in any shape or form. So, this Chiquita Banana Coconut Breakfast Pudding, which meets the ACS’ nutrition guidelines, is the perfect addition to my breakfast mix for them. Getting them to help me mash the bananas and slice them, makes it more fun for them and me.
You get the perfect amount of sweetness from the bananas with no added sugar from the yogurt, coconut and pecans. Assemble these ahead of time for a more enjoyable, portable and completely delicious breakfast at your fingertips.
With only 3 easy steps to create this recipe, you will be done in about 5 minutes. It’s a perfectly healthy and delicious breakfast for your banana loving family.
To make ahead, hold off on the pecans and coconut flakes, to prevent them from being soggy.
And be sure to keep a look out for Chiquita bananas with the pink stickers at your local store and check out their other delicious and healthy RECIPES that align with the American Cancer Society’s guidelines and include bananas.
Thank you for supporting the brands that I enjoy working with. This is a sponsored conversation written by me on behalf of Chiquita. The opinions and text are all mine.
If you make this BANANA COCONUT BREAKFAST PUDDING, please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every comment.
If you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Chiquita Banana Coconut Breakfast Pudding, layered with fresh bananas mixed with coconut flour, yogurt, pecans and coconut flakes.
- 1 ripe Chiquita banana
- 4 tbsp coconut flour
- 4 tbsp coconut Greek style yoghurt
- 1 chiquita Banana, chopped
- 1 tbsp chopped pecans
- 1 tbsp coconut flakes
For the pudding layer, mash the banana until smooth and mix with the coconut flour to form a soft dough. Push half of this dough into a jar or glass.
Top with two tablespoons of coconut yoghurt and half a chopped banana, and repeat the process with the pudding layer and banana layer in a second jar or glass.
Sprinkle with the chopped pecans and coconut flakes and serve.