Tuesday, March 19, 2013

VEGAN BANANA COCONUT PUDDING and COCONUT WHIPPED CREAM



BANANA COCONUT PUDDING
1/3 c. sugar
3 T. cornstarch
1/8 t. salt
1  14 oz. can lite coconut milk
1 t. vanilla
2 bananas, sliced
1/2 c. sweetened flake coconut, optional

Whisk together the sugar, cornstarch, salt and coconut milk until creamy and no lumps remain.  Cook over medium heat, stirring constantly, until thick and bubbly.  Cook 2 minutes more.  Remove from heat.  Stir in vanilla and bananas and coconut flakes. Immediately pour into serving dishes and let cool.  Top with additional coconut and banana slices right before serving.  Serve with cookies or crackers if desired.

This recipe can also be used as a pie filling.  Top with coconut whipped cream.

COCONUT WHIPPED CREAM
1 can full fat coconut milk
2 T. sugar
1/2 t. vanilla

Pour coconut milk into a glass container and then refrigerate until the fat separates from the coconut water.  Carefully take off the white coconut fat and place into a separate bowl.  Do not use the coconut water in this!  (I save it and use it in smoothies.)  Whisk together the coconut fat, sugar and vanilla until light and fluffy (like homemade whipping cream).  Use as you would whipped cream or whipped topping.

1 comment:

  1. You could use soy or almond milk instead of coconut and it would just be "vanilla" pudding. But my family loves the coconut!

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