Gluten Free, Vegan, Three-Ingredient Coconut Pudding
Easy and quick coconut pudding, perfect for allergy-friendly events.
Cook Time 30 minutes mins
Total Time 30 minutes mins
Coconut Pudding
- 2 Cups Coconut Milk
- 1.5 Cups Powdered Sugar
- 1/4 Cup Corn Starch
Raspberry Reduction
- 1 Cup Water
- 1 Cup Raspberries
- 1/2 Cup Sugar
Fried Bananas
- 1 TBSP CocnutOil
- 1 Banana Sliced Diagonally
Coconut Pudding
In a medium sauce pan, mix together coconut milk and powdered sugar. Cook on medium-high heat and bring to a boil. Allow mixture to boil for 2 minutes, and then reduce heat to a simmer. In a small bowl, mix together corn starch and two tablespoons of the coconut milk mixture until the corn starch is dissolved. Add mixture to the sauce pan until combined and simmer for 5 minutes. Allow to cool before serving.
Raspberry Reduction
In a small pot, mix together sugar, berries, and water. Bring to a boil and then simmer on low for 5 minutes. Turn off heat and allow to cool before serving. Letting the reduction cool with thicken it up.
Fried Bananas
In a small pan, melt and heat coconut oil until it sizzles when bananas are added to the pan. Slice a banana into long diagonal pieces and add to the oil. Cook for about 2 minutes on each side, or until golden and crispy. Remove from pan and allow to cool before serving.