Chocolate-banana pudding layers two comfort flavors into one glossy, spoonable dessert: ripe banana melts into a coconut milk base while cacao powder and chopped cacao nibs bring deep chocolate with a little crunch. Sweetened only with palm sugar and thickened with tapioca flour, it's a paleo pudding that satisfies like the classic. Chilled until set, it's make-ahead dessert at its easiest.
SERVES 4
Ingredients
½ cup palm sugar
2½ tablespoons tapioca flour
2 tablespoons (30 ml) cacao powder
⅛ teaspoon salt
2 cups (480 ml) coconut milk
1 ripe banana
2 ounces cacao nibs, chopped
2 teaspoons (10 ml) vanilla extract
Preparation
1.В В Combine palm sugar, tapioca flour, cacao powder, and salt together in bowl. Whisk coconut milk and palm sugar mixture together in a medium saucepan. Mash banana with a fork in a small bowl and add to saucepan. Add cacao nibs, mix well to combine, and bring mixture to a boil over medium heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).
2.В В Remove from heat and stir in vanilla. Strain mixture through a fine-mesh strainer into a bowl. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
Pro Tips
- Use a properly ripe banana and mash it completely smooth before it goes into the pan — it should disappear into the base and act as a natural sweetener and thickener.
- Whisk the dry palm sugar, tapioca flour, cacao, and salt together first so the cacao doesn't form stubborn lumps when it meets the coconut milk.
- The cacao nibs go in during cooking and get strained out, leaving pure chocolate flavor; strain while the pudding is hot for the smoothest result.
- Press plastic wrap directly onto the surface before chilling so the pudding stays glossy and skin-free.
Frequently Asked Questions
How long does chocolate-banana pudding keep?
Refrigerated in an airtight container it holds well for up to two days. Stir gently before serving, as it sets quite firmly when fully chilled.
Can I taste the banana in this pudding?
It reads as a mellow background sweetness more than a distinct banana flavor, with the chocolate out front. If you want more banana punch, add a second mashed banana and cut the palm sugar slightly.
Can I use cocoa powder instead of cacao powder?
Yes — natural unsweetened cocoa works in equal measure. Dutch-process cocoa will taste mellower and darker but loses some of cacao's fruity edge.
Why strain the pudding if the nibs are already chopped?
Straining removes the nib solids and any cooked banana fibers, leaving a uniformly silky pudding. If you prefer extra crunch, fold in a spoonful of chopped nibs after straining.
Recipe Card
Ingredients
Method
- 1. В В Combine palm sugar, tapioca flour, cacao powder, and salt together in bowl.
- Whisk coconut milk and palm sugar mixture together in a medium saucepan. Mash banana with a fork in a small bowl and add to saucepan.
- Add cacao nibs, mix well to combine, and bring mixture to a boil over medium heat, whisking constantly.
- Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). 2. В В Remove from heat and stir in vanilla.
- Strain mixture through a fine-mesh strainer into a bowl.
- Place plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
