Banana Pudding
A delicious banana flavored Pudding
So I published a story called, “The Goldilocks Potassium Theorem” about the southern layered dessert, Banana Pudding. This is not that recipe. This is just the pudding that made the (gluten-, dairy-, cornstarch-, egg-free) dessert possible.
The layered dessert received mixed reviews. This one did not. It tastes exactly like banana flavored pudding. 5 stars!
I will say that the only drawback is the look. Honestly, I had very low expectations when I saw it. It’s au naturale because bananas aren’t actually yellow on the inside. But if you DO want it to be yellow, add a pinch or so of turmeric.
Enjoy!
2 bananas, very ripe
1 1/2 cups (12 oz) coconut CREAM (not milk)
1 Tbsp. tapioca starch (cornstarch substitute)
1/2 cup maple syrup or honey (I used honey)
1 tsp. vanilla
1/4 tsp. salt
Mash bananas with a fork or put in a food processor and blend. The smoother the bananas, the smoother the pudding. Add rest of ingredients and blend.
Pour into medium saucepan.
Heat on medium-low until JUST beginning to boil, while stirring CONSTANTLY with flat bottomed spoon.
Transfer to heat-proof container and cover with plastic wrap or lid. Chill until thickened, about 4 hours.
Ingredients, equipment and tools. For a flat-bottomed spoon, my favorite is wooden. They are heat resistant so I don’t worry about ruining them.
Put two bananas in a food processor (or smash with a fork).
Banana puree.
Only 12 oz (1 1/2 cups) are needed.
Punch two holes in the top of the coconut cream (to get to the liquid underneath) because…physics!
Remove 1 1/2 oz (3 Tbsp) of liquid. Discard or save for another use. Put the rest of the can into the food processor (or medium pan).
Add 1 Tbsp tapioca starch.
Blend well. It looks like creamy gravy. Pour into medium size pan.
Spray a measuring cup with oil so honey/maple syrup doesn’t stick.
Measure 1/2 cup honey (or maple syrup) and pour into pan.
Add 1 tsp vanilla extract.
Add 1/4 tsp salt.
Stir and turn heat to medium-low.
Stir constantly.
Be sure to move spoon around so you are scraping the entire base of the pan.
Stir until it just begins to boil.
Pour into one medium heat-resistant bowl or 6 ramekins.
It looks strange because the color isn’t yellow.
Creamy deliciousness!