I love pudding. I was the kid in the cafeteria trading for as many snack packs as my bag lunch resources would allow. In my experience, pudding was the unquestioned champion of the supply and demand lunchroom trading system. I traded every bag of chips I had for that one delicious pudding snack.
I would have surely have been able to corner the pudding market in short order if I hadn’t gleefully eaten each pudding that I acquired! I never used a spoon. I used my animal crackers as a utensil and cleaned the container with my finger. No pudding snack pack was safe when I was in the cafeteria. I no longer have a cafeteria in which to trade for delicious pudding, but I do have a kitchen outfitted with pudding ingredients. So why not make my own?
This is hands down one of my favorite puddings. It’s smooth, refreshing, light and not too sweet.
The tofu acts as a light fluffy thickener, but doesn’t overpower the recipe and still lets the bananas shine. The ripened bananas offer just the right amount of sweetness with an extra little kick from maple syrup. The coconut milk creates a beautiful smoothness, and the turmeric provides some awesome health benefits with the bonus of a beautiful, natural yellow hue.
Looking for a gluten free wafer to pair with the pudding? Check out our Gluten Free Vegan Vanilla Wafer recipe!
- • 2 over-ripe bananas
- • ¼ tsp sea salt
- • 1 tsp vanilla extract
- • ¼ cup full fat condensed coconut milk
- • 1 package tofu (14 oz)
- • 1 tbsp maple syrup or agave
- • ½ tsp turmeric (makes the pudding a pretty yellow)
- Combine all ingredients in a food processor or blender. Blend until smooth and creamy.