Low Sodium Banana Coconut Cream Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

For the pudding

2 cans (13.5 oz each) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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3 tbsp arrowroot starch
3 tbsp maple syrup
½ tsp vanilla powder
¼ tsp ground ceylon cinnamon
⅛ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For assembling

3 medium ripe bananas, sliced into ¼-inch rounds

For serving

2 tbsp unsweetened shredded coconut, toasted (optional)

Instructions

1
Shake the coconut milk cans well before opening. Pour 1/4 cup of the coconut milk into a small bowl, add the arrowroot starch, and whisk until completely smooth with no lumps. Set aside.
2
Pour the remaining coconut milk into a medium saucepan. Add the maple syrup, vanilla powder, Ceylon cinnamon, ground ginger, and salt. Whisk to combine and set over medium heat, stirring occasionally, until the mixture is steaming and just beginning to bubble at the edges, about 5–6 minutes.

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