Ingredients:

  • 2 large ripe bananas (about 250g)
  • 2 cups (480ml) full-fat coconut milk
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Additional banana slices (for garnish)
  • Dairy-free whipped topping or coconut cream (optional)

Instructions:

  1. Slice bananas and set aside.
  2. In a saucepan, whisk together the sugar, cornstarch, and salt.
  3. Gradually pour in the coconut milk while whisking to combine.
  4. Place the saucepan over medium heat and continuously whisk until the mixture thickens (about 5 minutes). It should coat the back of a spoon.
  5. Remove from heat and stir in the vanilla extract.
  6. Gently fold in the sliced bananas until evenly distributed.
  7. Pour the pudding into serving bowls, cover, and refrigerate for at least 30 minutes to set.
  8. Top with additional banana slices and optional dairy-free whipped topping before serving.