Grocery shopping has been one of my last priorities for the past couple weeks, and my kitchen has been looking very bare lately. All of the ingredients in this recipe were things that I did have on hand in my fridge and cabinets, plus a few over-ripe bananas from my windowsill. Luckily, it's almost Easter, and while brainstorming for themed food ideas, I realized I could make a banana cream pie that would make the perfect dessert for the occasion.
When deciding whether or not I wanted to go with a traditional pie crust or a graham cracker crust, I realized I didn't want to make a crust at all. Not because it was too hard or took too long but because whenever I eat pie, I usually just eat the custardy pudding from the middle. After a holiday meal, there is usually little room left for dessert, but this pudding is light and sweet and not too filling. Plus, this is great for gluten-free guests. You can top it with whatever you would like, but I went with cinnamon and sliced almonds and bananas. If you did want to make an actual pie, you can use this pudding to fill any crust.
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 well mashed banana
- 1/3 cup brown sugar
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 1/2 cup almond milk
- 1/2 teaspoon vanilla extract
- 1 can coconut cream
- 4 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
- 1 sliced banana
- sliced almonds for garnish
Directions
1. In a medium sized pot on the stove, add the brown sugar, cinnamon, nutmeg, and cornstarch. Whisk to combine.
2. Slowly pour in the almond milk, whisking as you pour.
3. Bring the heat on the stove to medium. Whisk in the mashed banana. Heat until the mixture begins to boil and then reduce the temperature to low.
4. Let this simmer for about 5 minutes, stirring continuously with a wooden spoon, until you notice it begin to smooth and thicken. Stir in the vanilla extract.
5. Remove from heat and let cool. Pour into a glass bowl and cover with plastic wrap or foil and leave in the fridge for a few hours, until thick and almost solid.
6. Open your can of coconut cream and scoop the top solid layer out into a mixing bowl. Add the vanilla extract and beat with an electric mixer until it's fluffy.
7. Add the powdered sugar and beat for another minute or so. Add this to the fridge to chill with the pudding.
8. When the pudding is ready, remove from the fridge and stir it into the coconut whipped cream. This is what makes it a cream pie pudding rather than traditional pudding. You can set a little of the coconut cream aside for topping.
9. Top with coconut whipped cream, banana slices, almonds, and cinnamon.
2. Slowly pour in the almond milk, whisking as you pour.
3. Bring the heat on the stove to medium. Whisk in the mashed banana. Heat until the mixture begins to boil and then reduce the temperature to low.
4. Let this simmer for about 5 minutes, stirring continuously with a wooden spoon, until you notice it begin to smooth and thicken. Stir in the vanilla extract.
5. Remove from heat and let cool. Pour into a glass bowl and cover with plastic wrap or foil and leave in the fridge for a few hours, until thick and almost solid.
6. Open your can of coconut cream and scoop the top solid layer out into a mixing bowl. Add the vanilla extract and beat with an electric mixer until it's fluffy.
7. Add the powdered sugar and beat for another minute or so. Add this to the fridge to chill with the pudding.
8. When the pudding is ready, remove from the fridge and stir it into the coconut whipped cream. This is what makes it a cream pie pudding rather than traditional pudding. You can set a little of the coconut cream aside for topping.
9. Top with coconut whipped cream, banana slices, almonds, and cinnamon.
Also by Lauren: Banana Bread Date Newtons
Related: Vegan Banoffee Pie with Coconut Whip
Gluten-Free & Vegan Blueberry Scones
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Photos: Lauren Sacerdote
