Hey friends!
A few weeks ago, I had the biggest craving for banana pudding. It was totally random but I was determined to get my hands on some banana pudding. I’ll admit that I caved and ate the store-bought kind that’s loaded with sugar and ingredients I wasn’t familiar with. But it did get me thinking… There has to be a way to make raw, natural pudding. I didn’t want to make a chia pudding (although I do love it) because I wanted something smooth and creamy. I also didn’t have any Vital Protein’s Pasture-Raised Beef Gelatin (there’s absolutely NO beefy flavor or smell) on hand so I had to get creative.
I created a vanilla recipe and used that to also come up with a chocolate recipe and a banana recipe! While this pudding doesn’t last as long as the store bought kind, it’s so good that you’ll eat it all up before you need to throw it out. It’s also super quick to throw together! It takes less time to make than boxed pudding and probably even faster than running to the grocery store to grab some pudding packs.
Ingredients:
Coconut Vanilla (Base):
- 14 fl. oz. can full-fat canned coconut, refrigerated
- ⅓ c. pure maple syrup
- 2 tbsp. pure vanilla extract
- ⅛ tsp. salt
Chocolate:
- Coconut Vanilla Base
- 1/3 c. raw cacao powder
Banana:
- Coconut Vanilla Base
- 1 banana
Scoop the coconut cream (the solid) from the can and be careful not to mix the solid and liquid portions. If you accidentally get a little bit of liquid, that’s okay!
Put the coconut-vanilla base ingredients (coconut, maple syrup, vanilla and salt) into a blender and blend until smooth!
If you’re only making vanilla, you’re done! If your making chocolate or banana, add in the additional ingredient and blend again until smooth. (Note: the banana pudding won’t be a bright yellow color like store-bought brands since this recipe uses natural ingredients and no food dye.)
That’s it! It’s so simple and tastes so good! And it’s much better than the alternative.
What other flavors should I try with this recipe? Let me know what you think!
Naturally,
Ari
