Coconut Banana Pudding
Total time2 hr 35 min
Prep time20 min
Cook time15 min
4.6(10)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pudding
- 2 cans (13.5 oz each) full-fat coconut milk
- ¼ cup arrowroot starch
- 3 tbsp maple syrup
- ¼ tsp vanilla powder
- ¼ tsp ceylon cinnamon
- ⅛ tsp fine sea salt
For assembly
- 4 ripe bananas, sliced into ¼-inch rounds
For the wafers
- 1 cup cassava flour
- 3 tbsp coconut oil, melted and cooled
- 2 tbsp maple syrup
- 2 tbsp water
- ⅛ tsp vanilla powder
- ⅛ tsp fine sea salt
Instructions
- 1
Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
- 2
In a mixing bowl, stir together the cassava flour, 2 tbsp maple syrup, melted coconut oil, water, 1/8 tsp vanilla powder, and 1/8 tsp salt until a soft, pliable dough forms. If the dough feels crumbly, add water 1 tsp at a time until it holds together when pressed.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!