Recipe- Feel Good Dessert Banana Pudding

Banana pudding is one of those feel-good desserts that puts a smile on everyone’s face. But unlike the Southern version that layers vanilla pudding, sliced bananas, whipped cream, and vanilla wafer cookies, I’ve created a fresh banana pudding. Yes, using real bananas in the pudding (and not just sliced in-between). Many traditional banana pudding recipes call for vanilla pudding mix, whole milk, bananas, and sweetened condensed milk. I have to admit, I expected that banana pudding actually meant banana pudding, not vanilla pudding with sliced bananas.

Ingredients

Banana Pudding

2 1/2 cups full-fat coconut milk, from cans
2 teaspoons vanilla extract, divided
4 bananas, divided
1/4 cup arrowroot powder or tapioca flour
1/3 cup honey
4 egg yolks
1/4 teaspoon salt

Coconut Topping

coconut flakes, unsweetened, toasted
coconut whipped cream

Method

Infuse The Coconut Milk

* Pour coconut milk and 1 teaspoon vanilla extract into a medium saucepan and whisk to combine.

* Heat the coconut milk over medium heat, whisking often, until it simmers. Take care not to let the milk boil.

* While the coconut milk is heating, peel and slice 3 bananas into 1/2-inch thick rounds. Set aside.

* Once the coconut milk is steaming, remove the saucepan from the heat, add the sliced bananas, and stir with a spatula to coat them with the coconut milk.

* Cover the saucepan and let it sit at room temperature for 4 hours to infuse the milk with banana flavor.

* To finish the pudding now, proceed to the next step. For a more intense banana flavor, transfer the banana and milk mixture to a glass bowl or dish, cover, and refrigerate for up to 24 hours.

Make The Pudding

* Remove the banana pieces from the milk using a slotted spoon or skimmer. You will not need the strained banana pieces for the rest of this recipe but you can save them for smoothies or other baking recipes.

* Pour 1/2 cup of the infused banana milk into a mixing bowl, then add the honey, egg yolks, salt, and arrowroot powder. Whisk together.

* In a medium saucepan, reheat the remaining milk over medium heat, stirring gently until simmering.

* Very slowly (just a few tablespoons at a time) drizzle about half of the hot milk into the egg mixture while whisking rapidly to keep the milk from curdling the eggs.

* Return the saucepan to the stovetop, pour the tempered egg mixture into to saucepan, and warm over low heat, stirring constantly until the pudding mixture simmers and thickens slightly, about 3-4 minutes. Watch carefully to make sure the pudding mixture does not boil or over-thicken.

* Remove the hot pudding from the heat, and stir in the remaining one teaspoon of vanilla.

* Pour the pudding through a fine mesh sieve into a bowl, to remove any clumps from the pudding.

* Cool slightly, then cover by pressing a sheet of plastic wrap directly on the surface of the pudding. This is optional, but it helps to prevent a skin from forming on the pudding.

* Chill the pudding in the fridge for at least 3-4 hours, or until it's firmed up slightly.

* To serve, top the banana pudding with sliced bananas, coconut whipped cream, and toasted coconut flakes.