Low Iodine Coconut Banana Pudding

Total time2 hr 35 min

Prep time20 min

Cook time15 min

4.6

(10)

About Fig

Fig 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
Chef's tip
Fine sea salt and table salt measure the same - no conversion needed.

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
Fine sea salt and table salt measure the same - no conversion needed.

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!