This dessert requires very little effort. Extremely easy and no fancy ingredients. Most of all it is soy and dairy free. And can be done in 15 minutes… of course, you still have to cool it in the fridge.
I came up with this pudding when I had plenty of egg yolks in the fridge and had to figure out a recipe without using milk or butter. At that time I also had plenty of bananas, but no vanilla wafers or cookies. But I thought “Hey, why not make pudding and just serve it with slices of bananas?!” And thus this recipe was born.
½ cup + 2 TBSPs. granulated sugar
½ cup + 2 tablespoons flour
¼ tsp. kosher salt
5 large egg yolks, beaten
1 can (13.5 ounces) coconut milk + water to make 3 cups
1 tsp. pure vanilla extract
5 – 6 large ripe bananas (ripe but no brown spots) – peeled and sliced
Note: I used Chaokoh (brand ) coconut milk for this recipe. (This brand is available at Wal-Mart.) This brand of coconut milk is rich and thick that’s why I mixed it with purified bottled water to make 3 cups. If you are going to use another brand, use two cans and add enough water to make 3 cups.
Combine flour, cornstarch, sugar, and salt in 3 quart pot.
Turn on the stove to medium heat.
Gradually whisk in coconut milk and water mixture. Keep whisking until mixture is smooth and no lumps. (This will take about 3 minutes.)
Slowly pour beaten egg yolks over the flour mixture. Again, keep whisking until the mixture thickens and comes to a full boil. Immediately reduce the heat to low. Keep whisking for another minute.
Remove pan from the heat.
Add vanilla extract and whisk until vanilla extract is well incorporated with the pudding.
Pour pudding into a large glass bowl. Cover and refrigerate for at least 4 hours before serving.
Serve pudding in a glass or bowl with slices of bananas at the bottom and on top.
Enjoy and Happy Cooking!