Homemade Banana Pudding

1 can coconut milk (13 oz / 400 ml)  4 bananas

That’s it.

Heat over medium-low heat on stove (4 on my electric stove).  Add 1.5 tbsp lemon or lime juice to keep it from turning brown. If you don’t care what color it is, you can omit that. Add 1 to 2 tbsp vanilla and other spices to flavor if you want. You can also add other fruit and reduce the amount of bananas – a small mango and a small peach worked well with 2.5 bananas, but I wouldn’t go with anything too juicy. I also omitted the lime juice in this batch and it didn’t turn brown.


Tip, open the coconut milk can from the bottom, that’s where the liquid has settled. It will be easier to get the coconut milk out – you’ll want to use both the liquid and the part that has solidified.

I made one batch and wasn’t watching closely enough – it burned/scorched, turned brown, but still tasted good! But then again I like burned things, so perhaps I’m not the best judge.

About 40 calories/oz, but who’s counting. About 120 calories for 4 oz (1 serving) which is 10 oz less than Kozy Shack Rice pudding.

Also, the liquid doesn’t separate, as with natural storebought pudding, unless you freeze and unfreeze it, then it’s only a little bit. So, it’s less fattening, because I don’t have to finish off a container at one setting (about 5 servings) 😃!


This entry was posted on April 20, 2016, in Food. Bookmark the permalink.