I am leaning more towards milk-free recipes whenever possible. Therefore, I got in the kitchen to experiment with a dairy-free, milk-free pudding. In making this recipe it was obvious that using homemade almond milk with dates was going to make this recipe dark. So, it was safe to add some pureed bananas well before serving, as they darken naturally. My batch was way too sweet, therefore, I reduced the sugar from 1/2 cup to 1/3 in the recipe below. This makes a great gluten free dessert, but can be made with regular milk, as well. In that case you will want to stir the pureed banana in the pudding right before serving, as to prevent its browning. Enjoy this dairy free pudding. I did!
Gluten Free Banana Pudding
* The raw almond milk also darkens the pudding, as the dates are dark.
** The healthiest pudding you'll probably ever eat; all natural and flavorful!
- 1/3 cup sugar (I used evaporated cane sugar.)
- 2 tablespoons + 2 teaspoons tapioca-, potato- or corn starch
- 1/4 teaspoon sea salt
- 3 cups Homemade Raw Almond Milk*, strained (or store bought)
- 6 egg yolks
- 2 bananas, ripe, but not overly ripe
- 1 teaspoon pure vanilla extract (optional)
- 1/2 teaspoon lemon juice (optional), to prevent browning**
- Beat the eggs in a small bowl and set aside.
- In a saucepan, combine sugar, cornstarch and salt.
- Place on the stove on medium heat.
- Gradually add milk while stirring.
- Cook until mixture comes to a boil.
- Stir about half of the hot mixture slowly into the egg yolks, while whisking; and return the egg mixture to the sauce pan.
- Cook until the pudding is thick enough to coat the back of a spoon, about 5 minutes.
- Remove from the heat; whisk in banana puree and, if using, vanilla.
- Pour in serving glasses or cups and chill for at least 4 hours or overnight.
The lemon juice will help to prevent browning of the bananas. Because of my citrus allergies I was not able to use it, as shown in the above photo.
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