There are few things more satisfying I think, than Banana Pudding. Those canary yellow layers coupled with the absolute star of the show, the creamy whip. It is heaven in a glass, trifle bowl, baking dish, etc. Whichever way you serve it, it is a crowd pleaser.
This Banana Pudding uses coconut whipped cream to get those creamy, cloud fluffed layers and coconut milk for the pudding. I always seek to make my desserts dairy free as I feel less weighed down and usually, my tummy thanks me for it. To get the canary yellow layers reminiscent of traditional banana pudding, I used a pinch of ground turmeric. Although it is a minute amount of turmeric, I can’t praise the benefits of this powerhouse spice enough. Turmeric contains both anti-inflammatory and antioxidant benefits and can be added to your morning smoothies, oatmeal, granola and so on.
For the coconut whipped cream, I’ve learned through much trial and error, that to create perfect coconut whipped cream, much like regular whipped cream, all your items must be chilled. This includes the can of coconut milk (must be refrigerated overnight), the bowl and the beaters. As I said, the same applies when making regular whipped cream, but due to the fat content of heavy cream, creating regular whipped cream is more resilient and forgiving. Coconut whipped cream requires finding the right brand of coconut milk or coconut cream to get those fluffy layers. After going through numerous brands of coconut milk, the best result for me was Thai Kitchen organic full fat coconut milk (never use lite coconut milk for this task).
Making this Banana Pudding was a labor of love. I realize I don't make enough desserts. You can pretty much set your watch to my almost nightly dark chocolate and graham cracker fixation. Marshmallows not needed. Starting this blog has made me realize Corynne cannot live by dark chocolate and graham crackers alone.
I can't wait for you to make this! Bye for now.
Banana Pudding w/ Coco Whip & Dark Chocolate Sauce
Loosely Adapted from Savvy Vegetarian
1 can full fat coconut milk
1 1/3 cup unsweetened almond milk or other non-dairy milk
½ cup sugar
¼ cup cornstarch
1/8 teaspoon salt
2 teaspoons vanilla extract
4 ripe bananas
8 oz. vanilla wafers
½ cup dark chocolate chips, melted
Pinch of turmeric (to get the traditional yellow color of the pudding)
Additional banana slices and vanilla wafers for garnishing
coconut whipped cream//4 servings
1 cans full fat coconut milk (refrigerated overnight)
1 teaspoon pure vanilla extract
2 tablespoons powdered sugar or 1 tablespoon maple syrup
Mix the cornstarch, sugar and salt in a heavy-bottom saucepan. Add ½ cup of non-dairy milk and whisk to make a smooth paste. Whisk in the remaining non-dairy milk and coconut milk. Cook on medium high, whisking constantly, until the mixture thickens and begins to bubble. Turn down the heat and simmer for one minute. Remove from the heat and stir in vanilla and the pinch of turmeric. Let cool down. Pour the pudding into a bowl and cover the top with plastic wrap so it touches the pudding to avoid a film. Refrigerate for two hours.
Once your pudding is chilled, start making your coconut whipped cream. Place the bowl you will use to whip the coconut and the beaters into the refrigerator for about 10-15 minutes. Once chilled, open the can of chilled coconut milk and remove the solid cream from the top. Beat the thick coconut cream in the chilled bowl with your mixer until soft peaks form. Add the powdered sugar and beat for another 2 minutes.
In individual glasses, start with the vanilla wafers, then layer pudding and coconut whipped cream. Continue this pattern until you’ve reached the top of the glass. Garnish with banana slices, crumbled vanilla wafers, and melted dark chocolate.