Homemade Banana Pudding, Coconut Whipped Cream

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I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free coconut milk whipped cream! You can see how beautiful it comes out, pictured here. Last month I was leafing through the new york times dining section when a new recipe for Banana Pudding caught my eye. It inspired me to make my own version using healthy ingredients and with a few adjustments. These days with a toddler in the house I have a lot of bananas in the fruit basket so I happened to have all of these ingredients on hand. Years ago I had the infamous Banana Pudding at Magnolia Bakery which was strangely addictive, layered with vanilla wafers and sliced banana rounds but very sugary.  I didn’t feel so good after eating it. Later I realized it was made with a vanilla pudding mix, which explained a lot. I think you’ll find this riff on banana pudding even better-instead of heavy cream and milk, I’m using coconut milk and almond milk. I’m also using tumeric to give the pudding a more yellow hue, it’s a great natural substitute for yellow food coloring which is in a lot of store-bought pudding mixes. This recipe is great “naked” but you can also make an even more delicious and seemingly decadent Banana pudding parfait, layered with vanilla wafers and coconut whipped cream.

 

Banana Cream Pudding

Serves 6

Ingredients:

4 large ripe bananas+1 additional for garnish

3 Cups coconut milk

1 cup Almond Milk

3/4 cups sugar (maple sugar or organic cane sugar)

½ cup arrowroot powder

6 large egg yolks

1 vanilla bean split lengthwise, seeds scraped

½ Teaspoon sea salt

3 Tablespoons coconut oil or butter.

 For layering the parfait:

Coconut Whipped Cream:

1 (14oz) can of full fat coconut milk, whisked

2 heaping teaspoons maple sugar, agave or organic cane sugar

Vanilla wafers (store bought or homemade-see previous post)

Directions:

  1. Place the bananas in a blender and puree until smooth. Set aside.
  2. In a medium pot over medium heat, combine coconut milk, almond milk, ¾ cup sugar, arrowroot, vanilla bean and seeds, and ½ teaspoon sea salt. Cook, whisking to avoid lumps. Simmer until the mixture begins to thicken.
  3. Take the pot off of the heat and whisk in the banana puree, egg yolks and 3 Tablespoons coconut oil or butter. Return pot to the heat, whisking continuously and cook until thick, about 3-5 minutes.
  4. Transfer the pudding to a bowl, set in a larger bowl with ice water and whisk for a few minutes or until the pudding is cool to the touch. Refrigerate for at least three hours.
  5. Prepare the coconut cream by placing a 14 0z. can of coconut milk in a whipped cream canister with  2 Tablespoons maple sugar or agave. Chill in the refrigerator for at least 30 minutes.  When ready to use, add one cartridge and shake vigorously. Once the pudding is cool, assemble in parfait glasses with layers. Start with the pudding, then crumbled vanilla wafers, then coconut cream. Repeat twice and serve garnished with sliced banana.

 

 

 

 

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