Jules’ banana pudding

Banana pudding is a staple in the South, and typically involves a vanilla cream pudding (sometimes from an instant mix), bananas, and vanilla wafers. While I could have “invented” a vanilla wafer substitute, the point here is to create something that’s reminiscent of the old conventional pudding but reframing the flavors and the dish in such a way as to enable folks to enjoy it without the health concerns (sorry all you vanilla wafer lovers out there).

While there is no added sugar here, I know you know that bananas are naturally very high in sugar, so again, this is a once-in-a-while treat.

1 can coconut milk
2 large egg yolks
1 teaspoon vanilla extract
1 tablespoon (15 ml) coconut oil
1 tablespoon (15 ml) coconut butter
3 really ripe bananas (almost black)
½ teaspoon cinnamon

1. Whisk coconut milk, egg yolks, and vanilla together over medium heat. Stir constantly with whisk or wooden spoon until mixture starts to thicken.
2. Remove from heat.
3. In a small frying pan, heat the coconut oil and coconut butter over medium heat, and add slightly mashed bananas along with cinnamon. You’re just cooking long enough to let bananas start to caramelize somewhat.
4. Pour the coconut milk and egg mixture into a food processor or blender along with the cooked bananas, and process until smooth and creamy.
5. Empty contents into a bowl, and place a layer of plastic wrap directly on the surface. This will prevent a skin from forming.
6. Refrigerate to chill and serve topped with some sliced bananas!

Variation—This is actually really tasty served frozen—almost like a banana ice cream.

Ingredient Notes—Using bananas that haven’t yet ripened all the way will drastically take away from the flavor of this dessert. Be sure to ask the clerk at your grocery store if they have any “extra” ripe ones in back. Most groceries don't keep extra brown bananas on the store shelves.

Tips & Tricks—To ripen bananas quickly, place them in a paper bag with either a tomato or apple. Seal the bag shut and they should be ripe within 24 hours.

More Recipes You'll Love

• Chocolate Chip Cookies
• Cinnamon Spice Paleo Muffins
• Lemon Poppyseed Cookies

Jules' banana pudding is creamy, cold comfort with a tropical lean. Coconut milk thickens with egg yolks into a silken custard, then blends with cinnamon-spiced bananas that have been gently caramelized in coconut oil and coconut butter until smooth and spoonable.

Pro Tips

• Use bananas that are almost black — the riper the fruit, the deeper the caramel flavour when they hit the warm coconut oil and butter.
• Cook the mashed bananas just long enough to start caramelizing; a couple of minutes in the pan builds flavour without turning them to syrup.
• Temper the custard gently over medium heat and stir constantly — coconut milk and egg yolks thicken fast and can scramble if left unattended.
• Press plastic wrap directly onto the surface of the pudding before refrigerating so a skin doesn't form on top as it chills.
• Blending the custard with the cooked bananas in a food processor or blender is what gives this pudding its famously smooth, creamy finish.

Frequently Asked Questions

How long does banana pudding keep?

Covered in the fridge, it stays good for 3–4 days. It thickens as it chills — stir in a spoon of coconut milk to loosen before serving if needed.

Is this banana pudding paleo?

Yes: coconut milk, coconut oil and butter, egg yolks, banana, and cinnamon, with no dairy, cornstarch, or refined sugar.

Can I serve it warm?

It's designed to be chilled — the texture sets as it cools. But a slightly warm, freshly blended batch is like a thick banana custard, and nobody would complain.

What can I top it with?

Sliced fresh bananas are the classic finish. A sprinkle of toasted coconut or chopped nuts adds lovely crunch against the smooth pudding.

Recipe Card

Stav Kogan

Jules’ banana pudding

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 1 can coconut milk
• 2 large egg yolks
• 1 tsp vanilla extract
• 1 tbsp coconut oil
• 1 tbsp coconut butter
• 3 really ripe bananas (almost black)
• ½ tsp cinnamon
• Empty contents into a bowl, and place a layer of plastic wrap directly on the surface. This will prevent a skin from forming.

Method

 

1. Whisk coconut milk, egg yolks, and vanilla together over medium heat.
2. Stir constantly with whisk or wooden spoon until mixture starts to thicken.
3. Remove from heat.
4. In a small frying pan, heat the coconut oil and coconut butter over medium heat, and add slightly mashed bananas along with cinnamon. You’re just cooking long enough to let bananas start to caramelize somewhat.
5. Pour the coconut milk and egg mixture into a food processor or blender along with the cooked bananas, and process until smooth and creamy.
6. Refrigerate to chill and serve topped with some sliced bananas!

Tried this recipe?

Let us know how it was!