Low Iodine Banana Coconut Cream Pudding
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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
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- ¼ tsp fine sea salt
Chef's tipFine sea salt and table salt measure the same - no conversion needed.
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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