Dairy-Free Banana Pudding
Ingredients
Pudding Base
-
⅓
cup
white granulated sugar
-
2
tbsp
cornstarch
-
¼
tsp
salt
-
1
can
coconut milk
-
1
cup
almond milk
-
2
large
ripe bananas, peeled
-
½
lemon
juiced
-
4
large
egg yolks
-
½
tsp
vanilla extract
-
1
tbsp
coconut oil
Decoration
-
1
medium
banana (optional, for decorating)
Instructions
- Whisk together sugar, cornstarch, and salt in a medium saucepan. Add coconut milk and almond milk, then stir and heat over medium.
- Mash two ripe bananas and mix in lemon juice. Add banana mixture to the saucepan and stir.
- Whisk egg yolks in a separate bowl, then slowly pour them into the saucepan while whisking continuously.
- Continue whisking until the mixture thickens enough to coat the back of a spoon, about 10 minutes.
- Remove from heat, stir in vanilla extract and coconut oil, then transfer to a large bowl.
- Cover the surface with plastic wrap to prevent a film from forming and let cool at room temperature for about 30 minutes.
- Chill in the fridge for 1-2 hours.
- Serve in bowls and decorate with sliced banana.
Nutrition Facts (estimated)
Servings
8 servings
Calories
243
Total fat
16.5g
Total carbohydrates
23.5g
Total protein
3.2g
Sodium
108.1mg
Cholesterol
92.2mg
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