Ingredients
For the Pudding:
- ▢1 cup mashed ripe bananas (approximately 2 medium, spotted bananas, not overly ripe)
- ▢1 cup dairy-free coconut yogurt, (I used Cocojune, or sub Greek yogurt if you can eat dairy)
- ▢2 teaspoons pure vanilla extract
- ▢4 tablespoons vanilla protein powder
- ▢1 tablespoon tapioca starch
- ▢Pinch of kosher salt
For Assembly:
- ▢1 (9 ounce) container dairy-free coconut whipped cream, thawed, (I used So Delicious)
- ▢24 gluten-free Mexican shortbread cookies, (I used Siete Foods, each bag has approximately 20 cookies so you may need 2 bags)
- ▢2 medium ripe bananas, cut into coins
Instructions
For the Pudding:
- In a high-speed blender, add the mashed banana, dairy-free yogurt, vanilla extract, protein powder, tapioca starch, and a pinch of kosher salt.
- Blend on low until just combined. Scrape down the sides and blend again, slowly increasing the speed and blending for about 30 seconds until the mixture becomes slightly fluffier. It will not be thick like pudding yet unless you use Greek yogurt.
- Transfer to an airtight container and chill for 4 hours in the fridge.
- If not already thawed, move the frozen whipped topping from the freezer to the fridge to let it thaw while the banana mixture thickens (4 hours).
To Assemble:
- In a medium bowl, add 1 cup of the thawed, whipped topping. Slowly pour in the banana pudding mixture, folding it gently with a rubber spatula until there are no more streaks, and the mixture is totally combined.
- Arrange 6 ramekins, or short, clear glasses (like stemless wine glasses). Add a heaping 1/2 cup of the mixture to each glass.
- Add five banana slices to each glass, ensuring they touch the sides so that they are visible. Crumble 3 cookies over each layer.
- Top with a few heaping tablespoons of the dairy-free whipped cream. Crumble one more cookie over the top and garnish with a single banana coin.
- Transfer to the fridge until you’re ready to serve. The mixture will continue to thicken in the fridge and is best enjoyed the day you make it.
To Prep Ahead and Store:
- If you would like to make these ahead of time, I suggest storing the pudding in an airtight container on its own (without the cookie crumbles/cookies and banana coins, as the cookies will get soggy if left in the fridge too long). It should hold up well for up to 3 days.When you are ready to serve, assemble in the ramekins as mentioned above. Enjoy!
