If this recipe doesn’t convince you that neither dairy nor eggs are necessary for a rich, decadent dessert, there is no hope for you. The richness in this comes from coconut milk, roasted coconut, and bananas. So–if it makes you feel any better–it is still loaded with sugar and fat. It isn’t a health food (just because a dish is animal-free does not mean you should indulge in it every day), but it still has lower saturated fat than a traditional pudding and no cholesterol.
This one is delicious, fast, and easy.
1/4 cup corn starch
1/2 cup sugar (This turned out pretty sweet, so if you want to experiment with less sugar to cut calories, be my guest.)
3 cups coconut milk
1/2 cup roasted coconut* (It is important that you get the unsweetened kind, as there is already enough sugar in this recipe.)
2 tsp vanilla extract
2 ripe bananas, sliced
*As you see above, I roasted the coconut beforehand. It is quite easy. Spread it out on a cookie sheet, and roast it at 400 F for about 5 minutes. It browns fast, so keep an eye on it.
*Place sliced bananas in the bottom of baking dish.
*Sprinkle 1/2 the roasted coconut over the bananas.
*In a medium saucepan, mix the corn starch and sugar together.
*Over medium heat, gradualy whisk in the coconut milk. I usually do just a cup at first, and make sure all the solids are absorbed into the milk before proceeding. If you dump all the liquid in at once, it tends to get lumpy.
*Continue to gently whisk over medium heat until mixture thickens, about 10-15 minutes.
*Remove from heat, and stir in the vanilla extract.
*Pour the pudding mixture over the bananas, and chill in the refrigerator for at least 2 hours (though overnight wouldn’t hurt).
*Sprinkle remaining coconut over the top.