AIP Friendly Banana Coconut Cream Pudding
Rich, creamy, and naturally sweet, this coconut pudding is the kind of dessert that feels indulgent without a single compromise. Full-fat coconut milk forms a silky base that sets beautifully thanks to arrowroot starch — a thickener that works perfectly here in place of cornstarch or eggs, both of which are off the table on the autoimmune protocol. Maple syrup adds gentle sweetness, while vanilla powder, Ceylon cinnamon, and a whisper of ginger layer in warmth that makes every spoonful feel considered and complex. Layered with fresh banana rounds, the finished pudding has that classic creamy-fruit combination that feels nostalgic and satisfying in the best way. The technique is straightforward — just a stovetop whisk and a few hours in the fridge — and the result serves four people generously. A scatter of toasted shredded coconut on top adds a little crunch and makes it look like something you'd order at a restaurant. It's proof that dessert doesn't have to be complicated or full of off-plan ingredients to be genuinely worth looking forward to.
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Learn more →Ingredients
4 servings
For the pudding
- 2 cans (13.5 oz each) full-fat coconut milk
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~2 1/4 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
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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