Banana Pudding
A delicious 5 minute dessert recipe, this banana pudding is no-bake and completely gluten-free, dairy-free and vegan.
Servings: 4 people
Ingredients
- 1 can (13.66 oz) coconut milk
- 1 tablespoon sweetener of choice (optional)
- 1/2 teaspoon vanilla extract or vanilla bean powder
- 2 ripe medium bananas
- 12 gluten-free vanilla wafers plus 1 more for crumbling on top. I like the Kinnikinnik brand
Instructions
- Scoop out the top, solid part of a can of coconut milk into a bowl (do not shake it before opening!). If your house is warm, refrigerating the can ahead of time can be helpful. Add in sweetener and vanilla extract/vanilla bean powder. For this recipe, you do not need the liquid in the bottom of the can. Give to your pets or drink it yourself (it is basically coconut water!)
- Slice bananas into small rounds.
- To four small bowls, add 3 vanilla wafers, top with several spoonfuls of sweetened coconut milk mixture, then with a few banana slices. Repeat until all ingredients are used top. Top with additional crumbled gluten-free vanilla wafers, if desired.
- Consume right away or refrigerate for 2-3 days in an air-tight container.
Notes
Nutrition Facts (per bowl, recipe makes 4 bowls, assuming no sweetener added): 213 calories, 25 g total carbs, 2 g fiber (23 g net carbs), 2 g protein