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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.
- ¼ cup water
- 1 and ½ 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)
- ½ 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!
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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 .
When/how do you add the banana?
Geez! Sorry about that. I fixed it. The mashed banana goes in after you turn off the heat – with the sweetener, gelatin, etc. 🙂
I made a pot early this morning – it’s not completely set yet, but already it’s heavenly!
Can you publish nutritional info for your recipes? Looks good but won’t make anything without knowing these key details
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. 🙂
Sounds yummy, could you use any fruit? And would it freeze?
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.
Could I use Almond milk do you think?
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! 🙂
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?
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! 🙂