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By Katja Heino 13 Comments
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Creamy Banana Pudding (Dairy Free)

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banana pudding, paleo, dairy free

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!

dairy free banana pudding

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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Creamy Banana Pudding (dairy free)

★★★★★ 4.3 from 3 reviews
  • Author: Katja from Savory Lotus
  • Yield: 3 cups (4-5 servings) 1x
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Ingredients

  • 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

  1. Pour water into a small bowl and sprinkle gelatin over the surface. Set aside and allow to soften while you cook the pudding.
  2. In a medium pot, gently heat coconut milk and salt over low-medium heat until just beginning to steam. DO NOT BOIL.
  3. 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.
  4. Turn off heat and add banana, sweetener of choice, softened gelatin, and vanilla. Stir until completely smooth.
  5. 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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Creamy Banana Pudding (dairy free) - www.savorylotus.com

Want to know more about the health benefits of gelatin?

gealtin, gut health, gut healing

 

 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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Filed Under: Breakfast, Desserts Tagged With: banana pudding, dairy free, gelatin

Reader Interactions

Comments

  1. KJ says

    July 11, 2015 at 6:30 am

    When/how do you add the banana?

    Reply
    • Katja says

      July 12, 2015 at 8:14 pm

      Geez! Sorry about that. I fixed it. The mashed banana goes in after you turn off the heat – with the sweetener, gelatin, etc. 🙂

      Reply
      • KJ says

        July 15, 2015 at 7:24 am

        I made a pot early this morning – it’s not completely set yet, but already it’s heavenly!

        ★★★★★

        Reply
  2. Jay Edwards says

    July 15, 2015 at 3:25 pm

    Can you publish nutritional info for your recipes? Looks good but won’t make anything without knowing these key details

    Reply
    • Katja says

      July 16, 2015 at 12:26 pm

      There is a cool site for finding all of that out —> https://www.myfitnesspal.com/ You can use this for any recipes that you have. 🙂

      Reply
  3. Danielle says

    July 24, 2015 at 4:41 am

    Sounds yummy, could you use any fruit? And would it freeze?

    Reply
    • Katja says

      July 26, 2015 at 8:27 am

      Hi, 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.

      Reply
  4. Jen says

    April 23, 2016 at 6:08 pm

    Could I use Almond milk do you think?

    Reply
    • Katja Heino says

      April 24, 2016 at 7:30 am

      I 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! 🙂

      Reply
  5. Artis says

    November 9, 2016 at 8:27 pm

    I 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?

    ★★★

    Reply
    • Katja Heino says

      November 14, 2016 at 4:37 pm

      Hi, 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! 🙂

      Reply
  6. Victiria says

    March 19, 2018 at 10:07 am

    I made this for the first time and didn’t have gelatin so I used tapioca flour….waiting to see if it sets!

    Reply
  7. Kimberly says

    September 14, 2020 at 2:01 pm

    have now made this twice. Once with the original recipe coconut milk and another time with whole milk for someone allergic to coconut. It is an AMAZING banana pudding and have already been getting requests to make more.

    ★★★★★

    Reply

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mindset mindset mindset 🧠🧠• having a morning routine allows us to set an intention for the day rather then just letting the day run away from us • it helps determine our mind set and the tone for the rest of the day ✨✨

things like meditation, journaling, yoga, exercise, and other self-care practices can help us start the day feeling calm and inspired 🧘🏻 • consciously selecting the thoughts we have, the foods we eat , and the news/social media/images we see matters • a solid morning routine can reduce stress, boost energy, increase mental clarity, and leave us feeling 🤩

creating a morning routine looks different for us all • routine comes easier for some than others • we all have different priorities, time limits, physical needs/abilities, and health concerns there • are no rules • find what works for you 

i know that i feel better when i stick to my morning routine • i know that i feel better when i don’t engage with my phone or social media the first hour or two after waking up • i know i feel better when i consciously select what i bring into my head space first thing in the morning, including the thoughts that i have 

my morning routine currently looks like this:  10 minutes of quiet meditation, some form of elimination pathways opening like Gua Sha, coffee e nema, an epsom salts bath, or a sauna, yoga/workout, and a big green juice 🥬🥒🍏

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what’s not to love about a fritter? ❤️ • what’s not to love about a fritter? ❤️ •  made a batch of my BUTTERNUT SQUASH FRITTERS this morning • a great way to get more vegetables onto your plate • so good with a plate of fried eggs and steamed kale • made with just a few simple ingredients • don’t skip the fresh herbs 🍀🌱🍀

* butternut squash (about 3 pounds)- peeled and shredded
* eggs, whisked
* 1/2 cup gluten free flour (I used a combo of almond flour and tapioca) 
* 1/4 cup fresh herbs, finely chopped ( any combo of parsley, basil, sage, or cilantro)
* 1/4–1/2 tsp garlic powder
* 1 tsp salt
* ghee or avocado oil for cooking

1. in a large bowl, combine shredded butternut squash, eggs, flour, herbs, garlic powder, and salt.  mix to combine. 
2. in a large skillet, heat a liberal amount of fat of choice over medium high heat.  scoop out 2 tablespoons of mixture into hand, squeeze into a ball, and place into skillet, flattening with the back of a spatula or measuring cup. cook until golden brown.  flip and cook other side.  repeat until mixture is all gone, adding more fat as needed. 
3. place cooked fritters onto a wire rack while cooking the rest.  serve immediately or freeze for later once cooled.
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🍠🍠 roast whole sweet potatoes at 400’F until soft • to cook salsa verde chicken: place chicken thighs or breasts in Instant Pot and sprinkle with cumin and garlic powder • pour salsa verde on top and cook on HIGH pressure for 15 minutes • quick release and shred • 🥑🥑 mash avocado with lime + salt • put it all together, sprinkle with fresh cilantro 🍀🍀 and enjoy • so many good flavors
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