Lots of coconut packed into a banana-milk creaming pudding. This recipe is simple: blend and heat. Out comes a delicious and healthy coconut snack.
There’s no need to use dairy milk in this recipe. Substitute for almond, cashew, or soy milk. You could even use a coconut drink or coconut milk.
As always, I don’t add any sugar to this recipe. The bananas and the coconut are the only source of sweetness. I use some spices to accent the flavour and find it wonderful as-is. I won’t judge you though if you add a bit of extra sugar.
I happened to have several coconuts around, so I used the raw coconut flesh. Using about half amount of shredded coconut is also okay. I say half, since raw coconut has a higher water content. Mine remained gritty after blending anyway — I suppose if you have a nice blender you can get it perfectly smooth.
It surprised me how good this pudding tastes warm. I like to eat my puddings cold, but the warmth felt good in the middle of winter.
Pictured: The coconut banana pudding topped with raspberries and anise seed whipped cream.
Coconut Banana Milk Pudding
2 small 160 gBanana
510 g 500 mLWhole Milk 3.8%
2 teaspoonLocust Bean Gum
1 wholeAnise Seed
- Put all ingredients in a blender and blend thoroughly. Alternately put the ingredients in a pot and use an immersion blender.
- Pour ingedients in a pot.
- Cook on a stove, at medium heat, until the mixture begins to thicken.
- Pour the mixutre into serving glasses. Eat warm, or put in it the fridge to cool.