This dairy free banana pudding is the perfect option when you are looking for a creamy and delicious snack or breakfast. It’s loaded with nutrient-dense goodness and whole food ingredients.
I’m in love.
And it was just one of those spontaneous kitchen decisions.
For Father’s Day, Little One and I made delicious chocolate pudding mini tarts for the best papa in the world. And since I do not like to give my Little One chocolate (kids have enough energy, don’t ya think?), we had to decide what to make the kiddos for Father’s Day dessert.
We set out to create an easy kid-friendly pudding recipe to fill our mini tart crusts with. My 4 year old and I went back and forth about what the kiddos would like best. Vanilla sounded good. What about banana? Little One immediately made the executive decision to make vanilla banana pudding. Sounded good to me.
Some things are just meant to be. And now I have a new favorite pudding recipe. The chocolate pudding tarts were a big hit. They were rich and decadent. But when I took a bite of the kiddos’ banana pudding tarts, it was love at first bite. Thick, creamy, and perfectly sweet. The texture was just right!
What I love about this banana pudding recipe is that it is yummy enough to serve as a dessert AND healthy enough to eat for breakfast. It is loaded with nutritious egg yolks, healthy fats from coconut milk, and gut-healing gelatin. And it tastes UH-MAY-ZING!
This recipe makes about three cups of pudding. It can easily be divided into 4-5 individual serving cups. I hope that you get a chance to try it.
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PinIngredients
- 1/4 cup water
- 1 and 1/2 tsp gelatin (where to buy gelatin from a grass fed source)
- 1 can full fat coconut milk (13.5 oz) (where to buy BPA free coconut milk)
- 1/2 tsp unrefined salt
- 4 egg yolks
- 2 ripe bananas, mashed
- 2–3 tbsp of honey or maple syrup (depending on your sweetness preference)
- 1 tsp vanilla
Instructions
- Pour water into a small bowl and sprinkle gelatin over the surface. Set aside and allow to soften while you cook the pudding.
- In a medium pot, gently heat coconut milk and salt over low-medium heat until just beginning to steam. DO NOT BOIL.
- Slowly whisk in egg yolks one at a time and continue to stir with a wooden spoon for 5-7 minutes, until mixture thicken enough to coat the back of the spoon.
- Turn off heat and add banana, sweetener of choice, softened gelatin, and vanilla. Stir until completely smooth.
- Pour into individual custard cups, cover, and allow to set in fridge for at least 4 hours. Serve and enjoy!
Notes
I used my immersion blender to mash my banana to make a super smooth consistency. This pudding may darken in color with time. This will not affect the flavor.
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Want to know more about the health benefits of gelatin?
Gelatin has been shown to help with digestive issues, to reverse inflammation, soothe joint pain, boost energy, help damaged skin, hair, and nails and so much more. And my friend, Sylvie wrote an awesome book all about it. It’s called Gelatin Secrets! Tons of well-researched information and delicious recipes. Learn more HERE .
Your turn: What’s your favorite way to eat gelatin?
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KJ says
July 11, 2015 at 6:30 amWhen/how do you add the banana?
Katja says
July 12, 2015 at 8:14 pmGeez! Sorry about that. I fixed it. The mashed banana goes in after you turn off the heat – with the sweetener, gelatin, etc. 🙂
KJ says
July 15, 2015 at 7:24 amI made a pot early this morning – it’s not completely set yet, but already it’s heavenly!
★★★★★
Jay Edwards says
July 15, 2015 at 3:25 pmCan you publish nutritional info for your recipes? Looks good but won’t make anything without knowing these key details
Katja says
July 16, 2015 at 12:26 pmThere is a cool site for finding all of that out —> https://www.myfitnesspal.com/ You can use this for any recipes that you have. 🙂
Danielle says
July 24, 2015 at 4:41 amSounds yummy, could you use any fruit? And would it freeze?
Katja says
July 26, 2015 at 8:27 amHi, Danielle! I haven’t tried freezing this. My family devours it as soon as I make it. 🙂 Freezing things with eggs is hit or miss. Please report back if you try it. I would love to know.
Jen says
April 23, 2016 at 6:08 pmCould I use Almond milk do you think?
Katja Heino says
April 24, 2016 at 7:30 amI use the full fat coconut milk because it’s so thick and creamy. You can definitely try almond milk, but I can’t promise that it will be the same consistency. Let me know if you try it! 🙂
Artis says
November 9, 2016 at 8:27 pmI was really excited to try this, but disappointed that it did not set at all. Great flavor, scary color. Served in a cup, the consistancy of soup. What could I do differently to ensure it sets?
★★★
Katja Heino says
November 14, 2016 at 4:37 pmHi, Artis! Sorry to hear that you had difficulty with this recipe. The gelatin is what makes it set. What brand of gelatin are you using. And are you using gelatin OR collagen hydrolysate? Because only the gelatin will set. I would just add more. Hope that helps! 🙂
Victiria says
March 19, 2018 at 10:07 amI made this for the first time and didn’t have gelatin so I used tapioca flour….waiting to see if it sets!