Fresh Banana Pudding
User Reviews
5
Fresh Banana Pudding
Description
The recipe starts by gently heating coconut milk with vanilla extract until it simmers, then mixing in sliced bananas to infuse their flavor over several hours at room temperature or refrigerated to deepen the taste. After infusion, the bananas are removed, and the milk is thickened with arrowroot powder, adding a glossy pudding consistency when heated carefully with honey, egg yolks, and salt.
The pudding sets with a smooth, silky texture reflecting the natural sweetness and banana notes from the infusion. Toppings of toasted coconut flakes add crunch and coconut whipped cream provides lightness and creaminess, accentuating the tropical profile.
This pudding offers a fresh way to enjoy banana dessert flavors without adding extra dairy ingredients, and the infusion technique concentrates banana flavor subtly. The leftover infused milk can also be used in smoothies, making efficient use of the ingredients.
Ingredients
Banana Pudding
- 2 1/2 cups coconut milk from cans, full-fat
- 2 teaspoons vanilla extract divided
- 4 banana divided
- 1/4 cup arrowroot powder or tapioca flour
- 1/3 cup honey
- 4 egg yolk
- 1/4 teaspoon salt
Coconut Topping
- coconut flakes unsweetened, toasted
- Coconut whipped cream
Instructions
Infuse the Coconut Milk
- Pour coconut milk and 1 teaspoon vanilla extract into a medium saucepan and whisk to combine.
- Heat the coconut milk over medium heat, whisking often, until it simmers. Take care not to let the milk boil.
- While the coconut milk is heating, peel and slice 3 bananas into 1/2-inch thick rounds. Set aside.
- Once the coconut milk is steaming, remove the saucepan from the heat, add the sliced bananas, and stir with a spatula to coat them with the coconut milk.
- Cover the saucepan and let it sit at room temperature for 4 hours to infuse the milk with banana flavor.
- To finish the pudding now, proceed to the next step. For a more intense banana flavor, transfer the banana and milk mixture to a glass bowl or dish, cover, and refrigerate for up to 24 hours
Make the Pudding
- Remove the banana pieces from the milk using a slotted spoon or skimmer. You will not need the strained banana pieces for the rest of this recipe but you can save them for smoothies or other baking recipes.
- Pour 1/2 cup of the infused banana milk into a mixing bowl, then add the honey, egg yolks, salt, and arrowroot powder. Whisk together.
- In a medium saucepan, reheat the remaining milk over medium heat, stirring gently until simmering.
- Very slowly (just a few tablespoons at a time) drizzle about half of the hot milk into the egg mixture while whisking rapidly to keep the milk from curdling the eggs.
- Return the saucepan to the stovetop, pour the tempered egg mixture into to saucepan, and warm over low heat, stirring constantly until the pudding mixture simmers and thickens slightly, about 3-4 minutes. Watch carefully to make sure the pudding mixture does not boil or over-thicken.
- Remove the hot pudding from the heat, and stir in the remaining one teaspoon of vanilla.
- Pour the pudding through a fine mesh sieve into a bowl, to remove any clumps from the pudding.
- Cool slightly, then cover by pressing a sheet of plastic wrap directly on the surface of the pudding. This is optional, but it helps to prevent a skin from forming on the pudding.
- Chill the pudding in the fridge for at least 3-4 hours, or until it's firmed up slightly.
- To serve, top the banana pudding with sliced bananas, coconut whipped cream, and toasted coconut flakes.
Notes
- This recipe yields about 2 1/2 cups of banana pudding.
- Use ripe bananas for best flavor; allow them to ripen at room temperature or in a bag if needed.
- Substitute other nut milks for coconut milk, though texture and creaminess may vary.
- Save leftover coconut milk for smoothies or other uses.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 35g | 54% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 195mg | 65% |
| Sodium | 174mg | 7% |
| Potassium | 472mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 282IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 52mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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