Name: Creamy Banana Pudding (dairy free)
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

Ingredients

Scale

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

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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.