Banana & Coconut Pudding with Toasted Coconut Topping
Banana & Coconut Pudding with Toasted Coconut Topping
Try out this simple and healthy dessert recipe by Zoe Bingley-Pullin from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 15 minutes
  • Yield 4 to 6 servings
  • 1 packet silken tofu, organic non-GMO
  • 1 ripe banana
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon pure vanilla bean extract or paste
  • 1 tablespoon desiccated coconut, toasted
  • 1 tablespoon Agar agar
  • Topping
  • ½ cup shredded coconut, toasted
  • Blueberries
  • Coconut Cream
  1. To make the topping, place coconut in a saucepan over medium heat, stir frequently until lightly golden and fragrant, set aside.
  2. To make the pudding, combine all of the ingredients in a food processor/blender, mix until smooth.
  3. Using a piping bag, pipe some of the mixture into 4 glasses/ramekins and place in the fridge to set. Top with a little coconut cream, toasted coconut and blueberries, and serve.

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