Banana-Coconut Cream Pudding Recipe

Banana-Coconut Cream Pudding

Cook time: 5 minutes, add 15-20 minutes if you're making your own granola
Serves: 2 portions

Equipment List

Food processor
Spatula or large spoon
Medium mixing bowl
Baking sheet
Parchment paper

Ingredients

Banana-coconut pudding:

3/4 cup frozen banana slices (the riper, the better!)
1/4 cup cashew butter
1/4 cup coconut yogurt
2 tbsp coconut cream
1/8 tsp salt
1/4 tsp turmeric
1/4 tsp vanilla extract

Oat & cashew granola:

1/2 cup rolled oats
1/4 cup cashews, chopped
2 tsp coconut sugar
1/8 tsp salt
2 tbsp sunflower oil (alternatively, substitute with melted coconut oil)
2 tsp maple syrup
2 tbsp dried banana chips
1 tbsp cacao nibs (optional)

Directions

1. For the banana-coconut pudding: Combine all of the ingredients in a food processor and pulse to break up the banana slices. Blend until it’s completely smooth and looks like soft serve ice cream. It’s best served immediately, but can be stored for up to 2 days in the fridge (just note that the banana will oxidize over time).

2. For the oat & cashew granola base: Preheat oven to 325 degrees. Combine all of the granola ingredients in a bowl and mix to combine. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes, stirring occasionally, until dried out and golden brown. If you notice the cashews starting to brown too quickly, you can reduce the heat to 300 degrees.

To serve, layer the pudding and granola, and enjoy!