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.Print
- 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
- 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!
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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