Creamy, jiggly, refreshing, and made right in the blender

If you love chia pudding but want something a little more fun, this Banana Avocado Chia Jelly Pudding is worth trying. It combines ripe banana, creamy avocado, milk, honey, chia seeds, and gelatin to create a smooth pudding with a soft, jiggly, panna-cotta-like texture.

Everything is blended in just a few minutes, poured into a glass jar, and chilled until perfectly set.

Ingredients

For the pudding

• 1 ripe banana
• 1 ripe avocado
• ¾ cup milk or coconut milk
• 1–2 tablespoons honey
• ½ teaspoon vanilla extract
• 1 teaspoon fresh lime juice
• 2 tablespoons chia seeds
• 1 tablespoon unflavored gelatin
• 3 tablespoons warm water or warm milk

For topping

• Fresh banana slices
• Small avocado cubes
• Chia seeds
• Coconut flakes, optional
• Honey, optional
• Fresh mint, optional

Step-by-Step Guide

Step 1: Prepare the gelatin

Place 1 tablespoon unflavored gelatin in a small bowl.

Add about 3 tablespoons cool water and let it sit for approximately 5 minutes so the gelatin can bloom.

It will absorb the water and become thick.

Gently warm the bloomed gelatin until it becomes completely clear and liquid.

Do not boil it.

Set it aside while you prepare the pudding mixture.

Step 2: Prepare the banana

Peel one ripe banana and break it into chunks.

A banana with a few brown spots works especially well because it adds natural sweetness and creates a creamier texture.

Add the banana pieces to a clean blender.

Step 3: Add the avocado

Cut the avocado in half and remove the pit.

Scoop the flesh directly into the blender.

Use a ripe avocado that is soft and creamy but not brown.

The avocado gives the pudding its beautiful pale-green color and rich texture.

Step 4: Add the liquid ingredients

Pour in:

• ¾ cup milk or coconut milk
• honey
• vanilla extract
• fresh lime juice

The lime juice adds a little brightness and helps balance the richness of the avocado.

Coconut milk will give the pudding a slightly more tropical flavor.

Step 5: Blend until silky smooth

Secure the blender lid and blend until everything becomes completely smooth.

The mixture should look:

• pale green
• creamy
• glossy
• thick but still pourable

Stop the blender and scrape down the sides if necessary.

Blend again briefly until no avocado or banana pieces remain.

Step 6: Add the dissolved gelatin

Make sure the gelatin is still warm and completely dissolved.

Slowly pour it into the avocado-banana mixture.

Blend for just a few seconds until evenly incorporated.

Do not add dry gelatin powder directly to the cold pudding mixture because it may form unpleasant lumps.

Step 7: Add the chia seeds

Add 2 tablespoons chia seeds.

At this point, you can pulse the blender once very briefly, but for the prettiest texture, simply stir them in with a silicone spatula.

This keeps the chia seeds whole and clearly visible throughout the pudding.

Step 8: Pour into jars

Pour the pudding mixture into small clear glass jars, dessert cups, or ramekins.

The mixture should flow in a smooth, creamy ribbon.

Gently tap each jar against the countertop once or twice to remove large air bubbles.

Smooth the top with a spoon if necessary.

Step 9: Refrigerate until set

Cover the jars and place them in the refrigerator.

Chill for at least 3–4 hours.

For the best texture, leave them overnight.

As the gelatin cools, the pudding will transform from a creamy liquid into a soft, jiggly dessert that holds its shape.

Step 10: Check the texture

Once chilled, gently move the jar.

The pudding should wobble slightly without looking watery.

When pressed with a spoon, it should feel:

• soft
• creamy
• lightly elastic
• spoonable
• firm enough to hold together

It should not feel hard or rubbery.

Step 11: Add the toppings

Right before serving, decorate with:

• banana slices
• small avocado cubes
• a sprinkle of chia seeds

You can also add coconut flakes, a little honey, or fresh mint.

Keep the toppings light so the creamy green pudding remains visible.

Step 12: Scoop and enjoy 🥑✨

Push a spoon into the chilled pudding and lift out a generous bite.

The pudding should hold together on the spoon while still looking creamy and tender.

You should see tiny chia seeds evenly scattered throughout the pale-green interior.

Serve cold.

How to Get That Perfect Jiggly Texture

The key difference between ordinary chia pudding and this version is gelatin.

Chia seeds naturally thicken liquids, but they create more of a creamy, seedy pudding texture.

Gelatin gives the dessert that attractive soft-jelly wobble.

For a softer pudding, use slightly less gelatin.

For a firmer dessert that can be unmolded onto a plate, use a little more—but avoid adding too much or the pudding may become rubbery.

Tips for the Best Result

Use ripe avocado. An underripe avocado can leave small lumps in the mixture.

Use ripe banana. It naturally sweetens the pudding and blends more smoothly.

Dissolve the gelatin completely. Visible gelatin granules can ruin the final texture.

Don’t boil gelatin. Gentle heat is enough to dissolve it.

Add chia seeds after blending. This keeps their appearance and texture intact.

Give it enough chilling time. The pudding needs several hours to fully set.

Easy Variations

🥥 Coconut Banana Avocado Pudding

Use full-fat coconut milk instead of regular milk and finish with toasted coconut.

🥭 Mango Avocado Chia Pudding

Replace the banana with ripe mango for a brighter tropical flavor.

🍫 Chocolate Avocado Chia Pudding

Add 1–2 tablespoons unsweetened cocoa powder before blending.

🍓 Strawberry Banana Chia Jelly

Replace avocado with fresh strawberries for a fruity pink version.

Vegetarian Option

Gelatin is animal-derived. If you prefer a vegetarian version, you can use agar-agar, but it sets more firmly and must generally be heated to activate properly.

Follow the specific instructions on your agar package rather than substituting it for gelatin in equal amounts.

Storage

Keep the pudding covered in the refrigerator for up to 2–3 days.

For the freshest appearance, add banana and avocado toppings immediately before serving rather than storing them on top.

Do not leave the pudding at room temperature for extended periods.

Final Thoughts 🥑🍌✨

This Banana Avocado Chia Jelly Pudding combines the creaminess of avocado and banana with the fun wobble of a soft jelly dessert.

The process is incredibly simple:

blend → add dissolved gelatin → stir in chia → pour → chill → enjoy.

The result is pale green, creamy, softly jiggly, and perfect for an easy homemade dessert.

Save this recipe and try it the next time you have a ripe banana and avocado in the kitchen!