Looking for a dessert that doesn’t contain refined sugar? Or additives and preservatives? And one that takes about 5 minutes to throw together? Then, this recipe is for you.
I have gotten raves from kids and adults alike for this pudding. You will never know there is no dairy or refined sugar in it. The banana and avocado make it super thick and creamy and just a small amount of maple syrup combined with the coconut milk and banana gives it its sweetness.
Besides being dairy, gluten, and refined sugar free – it’s also chock full of vitamins and minerals. Bananas and avocados are high in potassium, vitamin C, B-6 and fiber. And what’s great about the fiber, besides helping to keep us regular, is that it helps slow down the absorption of sugar in our bloodstream so our glucose levels don’t spike.
I also use raw cacao (vs processed cocoa) because it’s high in magnesium and is one of the richest antioxidant foods in the world. To learn more about the health benefits of cacao, go here.
The one thing you need to remember though is to put a can of the coconut milk in the fridge overnight so that the cream rises to the top. That’s what you’ll be using to make the whipped cream.
Go ahead and try it out and let me know what you and the kids think – enjoy!!
- 2 medium, ripe avocados, skin & seed removed
- 2 ripe bananas, peeled (I like mine a little browned for extra sweetness)
- 1 cup full fat coconut milk
- ¼ cup raw cacao powder (you can use unsweetened cocoa powder if that’s all you have on hand)
- 3 tablespoons pure maple syrup (I use organic, grade B)
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon cinnamon
- 1-2 pinches of sea salt
- Place all the ingredients in your food processor or high-speed blender (if you want it super smooth), stopping to scrape down the sides and giving it a stir a few times until the pudding is smooth and creamy with no clumps. Eat right away or it will keep in the fridge for about 2 days.
- 1 can coconut milk, full fat – refrigerate overnight so the cream rises to the top
- 2 tablespoons grade B maple syrup
- 1 ½ teaspoons vanilla
- Make sure to leave the can of coconut in the refrigerator overnight so the cream can rise to the top. When opening the can, turn it upside down so the clear liquid part is on top and drain it out. Can be saved for smoothies.
- Next, scoop the cream out into a bowl, add in the maple syrup and vanilla and using a hand mixer, mix on high-speed for about 5 minutes. It takes longer to thicken than regular cream. Refrigerate the whipped cream for a few hours to help thicken.