Is there anything tofu can't do? That's right: silken tofu makes this banana coconut pudding creamy, luscious, and healthy and delicious to boot. The creamy part of the coconut milk just adds to the affair, along with uber-ripe bananas, a touch of sweetener, and dairy-free dark chocolate to top it all off.
Feel free to experiment with other variations. Add a touch of rum flavoring instead of vanilla. Toss in a few tablespoons of peanut butter for a peanut butter banana bliss pudding. Add in a couple tablespoons of cocoa powder or raw cacao powder to make a chocolate banana variation. The banana-tofu base allows for a lot of different ingredients and flavor palettes, so experiment and enjoy!
NOTE: it is not a persnickety instruction that the can of coconut needs to be refrigerated overnight--it is important to the success of the recipe. Refrigerating the can overnight allows you to more easily remove the coconut cream from the liquid, which is needed in order to give the pudding its thick consistency without making it watery.
**This recipe is suitable for dairy-free, gluten-free, and wheat-free diets, but as with any recipe intended for persons with allergies or dietary restrictions, make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten or wheat ingredients, if these apply to you). Good quality dark chocolate is usually dairy-free, but be sure to read the labels to make sure that no milk products have been slipped in there!
- 1 can/15 ounces coconut milk (full fat, refrigerated overnight)
- 1 package/12.3 ounces tofu (firm silken, drained)
- 2 large bananas (very ripe)
- 3 to 4 tablespoons maple syrup (or agave, or other liquid sweetener or 2 .5g-pkgs. stevia or to taste)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- Garnish: grated dairy-free dark chocolate or dairy-free dark chocolate chips
- Puncture the can of coconut milk and drain out the liquid. Scoop out the creamy, thick, white portion of the coconut milk that remains and place it into a blender. Add the silken tofu, bananas, maple syrup (or another sweetener, if using), vanilla, and sea salt, and blend until very creamy and smooth. Transfer to a bowl, cover with plastic wrap and refrigerate for 1-2 hours or until chilled.
- Place in frosted glasses or bowls to serve. Garnish with grated dairy-free dark chocolate or dark chocolate chips and serve cold.