AIP Friendly Coconut Banana Pudding
Creamy, lightly spiced, and layered with ripe banana, this pudding is the kind of comfort dessert that feels indulgent without a single ingredient that would derail a healing protocol. The pudding base comes together from full-fat coconut milk thickened with arrowroot starch, sweetened with maple syrup, and warmed with Ceylon cinnamon and vanilla powder — no eggs, no dairy, no grains. What makes this recipe especially satisfying is the homemade cassava wafer layer, which mimics the classic vanilla wafer experience using just cassava flour, coconut oil, and a touch of maple syrup. Those wafers bake up crisp, then soften beautifully as the pudding chills, giving you that nostalgic layered texture without any of the usual off-limits ingredients. The whole thing gets assembled in an 8x8 dish and refrigerated until set, so it's a great make-ahead option when you're feeding a crowd of six. It's proof that elimination-phase eating doesn't have to mean giving up the desserts that feel like home.
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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
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 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.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon 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.
- 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 syrupIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 1/2 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.
AIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon 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.
- 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.
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