We have been working on a dairy free pudding, in this case a banana pudding using coconut milk. The following recipe was been reworked a couple of times and the results are pretty good. In fact, you could eliminate the sugar/sweetener all together when using the roasted bananas. It all depends on how sweet you like your pudding.
If you are so inclined, you could layer the pudding with cookies (as many do), but we prefer them not in our pudding. It is a personal choice.
Also you could strain the bananas before adding to your warm mixture if you do not want lumps. Again, we wanted the texture of the bananas so we opted not to go this route.
1/4 cup sugar or other sweetener such as honey or gava
1/4 teaspoon salt
2 cups full fat coconut milk
1/3 cup flour
1/2 Tablespoon vanilla bean paste (or vanilla extract)
4 bananas, roasted
Coconut whipped cream (optional - our recipe to be posted later)
Roast your bananas, see previous blog post on instructions: Oven Roasting Bananas.
When your bananas are roasted, let cool for 5-10 minutes then remove the peel. Place in a medium bowl and whisk until smooth (there will be a few lumps).
In a medium saucepan, beat the sugar, salt, flour, and eggs until smooth and lightened in color.
Stir in the coconut milk and almond milk.
Turn the heat to medium and start whisking constantly. Don’t cheat here, because pudding is pretty quick to form lumps. When the pudding is nice and thick, take it off the burner and whisk in the vanilla as well as your roasted bananas.
Spoon your pudding into single serving bowls or a large one layering with your whipped cream and let chill a minimum of three hours.