I absolutely ADORE banana pudding. Ever since I was little, it’s been one of my all time favourite desserts. The earliest memory of eating banana pudding has to be at my Nana and Gramps’ house. We would have barbecue for dinner, and banana pudding for dessert.
Since dairy and eggs are off the table, making a good pudding recipe has been a wee bit difficult. However, the other night I stumbled across this one and knew right then I had to whip up the recipe.
At 9 p.m.
I was making banana pudding at 9 p.m. 
Of course, I couldn’t assemble the entire delicacy that late in the evening. I was practically half-asleep. So, the next morning, bright and early at 5 a.m., I put this whole shebang together.
I loved getting lost in the process of assembling the pudding. From layer to layer, it was such a joy. Maybe it’s the artist in me, but I felt like a food Picasso as I sliced the bananas, snapped the graham crackers, and swirled the pudding.
Food is an art, right?
- 1 can full fat coconut milk
- 1⅓ c. unsweetened almond milk
- ¼ c. stevia
- 4 Tbsp. pure honey
- ⅛ cup cornstarch
- 3 Tbsp. AP flour
- ⅛ tsp. salt
- 2 tsp. vanilla extract
- 6 ripe bananas, cut into slices
- 12 graham crackers
- Mix the cornstarch, sugar, and salt in a medium sized saucepan. Add ½ cup of the milk and whisk to make a smooth paste. Whisk in the remaining milk and entire can of coconut milk.
- “Cook” on medium high, whisking constantly, until the mixture thickens and begins to bubble. (You want it to be super thick)
- Turn down heat and simmer for one minute. Remove from the heat and stir in vanilla extract. In a medium glass bowl, layer crackers, banana slices and then pudding, in that order.
- Cover the pudding with plastic wrap and chill for 2 hours, or overnight.
Much Love,
Katherine Marie
My Bible Verse For Today:
“Be kind and compassionate to one another, forgiving each other, just as in Christ God forgave you.”
Ephesians 4:32
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