|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 36g||46%|
|Saturated Fat 28g||140%|
|Total Carbohydrate 46g||17%|
|Dietary Fiber 3g||11%|
|Total Sugars 29g|
|Vitamin C 10mg||50%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Is there anything tofu can't do? That's right: silken tofu makes this banana coconut pudding creamy, luscious, and healthy and delicious to boot. The creamy part of the coconut milk just adds to the affair, along with uber-ripe bananas, a touch of sweetener, and dairy-free dark chocolate to top it all off.
Feel free to experiment with other variations. Add a touch of rum flavoring instead of vanilla. Toss in a few tablespoons of peanut butter for a peanut butter banana bliss pudding. Add in a couple tablespoons of cocoa powder or raw cacao powder to make a chocolate banana variation. The banana-tofu base allows for a lot of different ingredients and flavor palettes, so experiment and enjoy!
This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients.
1 (15-ounce) can full-fat coconut milk, refrigerated overnight
1 (12.3-ounce) package firm silken tofu, drained
2 large very ripe bananas
3 to 4 tablespoons maple syrup
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Grated dairy-free dark chocolate, or dairy-free dark chocolate chips, for garnish
Fresh mint, for garnish
Steps to Make It
Gather the ingredients.
Puncture the can of coconut milk and drain out the liquid. Scoop out the creamy, thick, white portion of the coconut milk that remains and place it into a blender. Add the silken tofu, bananas, maple syrup (or another sweetener, if using), vanilla, and sea salt, and blend until very creamy and smooth.
Transfer to a bowl, cover with plastic wrap and refrigerate for 1 to 2 hours or until chilled.
Place in frosted glasses or bowls to serve. Garnish with grated dairy-free dark chocolate or dark chocolate chips and a sprig of fresh mint. Serve cold.
- Replace the maple syrup with agave nectar.