How to Make Coconut Pudding

A creamy, banana cream pudding perfect on its own or layered into a pudding
parfait.

Servings: 4

Author:

Prep Time
10 minutes

Cook Time
4 hours

Breakfast Dessert

American

Dairy Free Gluten Free Paleo grain free soy free

🧂 Ingredients

1 Place bananas, full fat coconut milk, sea salt, egg yolk and vanilla extract in
a large bowl, and blend together with a Smart Stick immersion blender (or a
hand-held blender on low).
2 Heat the coconut milk light on the stove in a medium saucepan (on medium-low
heat, and don’t allow it to bubble).
3 Once heated, add the coconut milk light to your bowl (so you now have the entire
milk mixture together), and stir in the gelatin by hand with a whip or spoon,
making sure there are no gelatin clumps.
4 Place entire mixture in the fridge for about 4 hours to cool and “gel” together.
5 Serve with a non-dairy whip cream, sprinkle some shredded coconut/banana slices
on top (or other fresh fruit), and/or layer with crushed grahams/crushed banana
chips.