Roasted Banana Pudding
I tend to favor custard- and pudding-type desserts — especially when they are full of good fats like coconut milk or fresh cream from grass-fed cows. These desserts don’t rely on gluten to keep them together, and just a little is enough to satisfy a sweet tooth.
Both vanilla and chocolate pudding are great, but it pays to experiment with unusual and unique flavors too!
Roasted bananas and coconut sugar add caramel-y flavor and a darker color. Coconut milk gives this dessert a touch of tropical vibe and a rich dose of coconut nutrition.
A fun spin on the old favorite, Roasted Banana Pudding is one of the regulars in my household.
It makes a wonderful dessert that can travel from your table to a potluck or picnic or BBQ. Because it’s not overly sweet, it also makes a great mid-afternoon or late-night snack… or even a sweet addition to your children’s lunchboxes!
Every time I make this recipe, I get the assurance that my family is avoiding an unnecessary amount of sweetening. It’s also gluten- and grain-free, not topped with sugary vanilla-flavored cookies as so many banana puddings usually are. Rather, Wildly Organic Coconut Chips, lightly toasted, give this unconventional pudding a slightly crunchy textural component.
This tried-and-true favorite is impeccably delicious and beautiful every single time.
Are you a banana pudding lover? Have you ever tried roasted bananas, coconut sugar, or coconut milk in your pudding?
- 2 very ripe bananas
- 1/2cup Wildly Organic Coconut Sugar
- 2tablespoons arrowroot
- 1/4 teaspoon Wildly Organic Himalayan Pink Salt
- 1cup coconut milk
- 4 egg yolkslarge
- 2cups heavy creamnot ultra-pasteurized
- 2tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Wildly Organic Coconut Chipsto top, toasted
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Pre-heat oven to 350F. Place unpeeled bananas on a baking sheet lined with parchment paper.
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Bake until skins are black and bananas split open in some places -- about 30 minutes. Leave to cool.
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Whisk coconut sugar, arrowroot powder, and salt together in a medium sauce pan.
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Add coconut milk and egg yolks. Whisk until well combined.
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Finally, whisk in heavy cream.
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Whisking constantly, cook on medium heat until the mixture thickens some, approximately 8-10 minutes.
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Turn the heat off, add vanilla and butter, and whisk to combine.
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Transfer the pudding to a blender or food processor.
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Add the roasted bananas and lemon juice and blend for a minute or so.
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Transfer, or strain, if you wish, the pudding into a bowl. Cover and refrigerate for 3-4 hours before eating.
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Before serving, whisk banana pudding until smooth. Serve topped with toasted coconut.
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