Low Sodium Coconut Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

6 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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¼ cup arrowroot starch
3 tbsp maple syrup
¼ tsp vanilla powder
¼ tsp ceylon cinnamon
⅛ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

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.

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