A creamy paleo, vegan, gluten free and dairy free pudding, thickened with chia seeds which gives it the texture of tapioca banana pudding!
With The Oscars on last night, I wanted a special treat to ‘indulge’ in while watching, without feeling like I’m undoing all of the slimming effects of the yoga I’ve been practicing. However, it has been an arctic, chilly, snowy winter in Ohio, and it takes a lot to get me to do anything but sleep and work when it feels like -15 degrees outside. Getting me out of my warm car to go into the grocery only happens when eating almonds and frozen blueberries is the only option for dinner, so the ingredients on hand last night were a tad limited. I ALWAYS have bananas, avocados, sweet potatoes and coconut milk in the house; making sweet potatoes into a dessert might be challenge, and since I didn’t have chocolate on hand to make Paleo Vegan Chocolate Pudding with the avocados I had, I decided to experiment with the bananas! I threw this cinnamon banana pudding together and I have to say, I love how it turned out!
*Makes two servings
2 ripe bananas (you don’t want any green on these or you won’t get that sweet, banana pudding taste, yellow with some spots is best)
1 Tbsp honey
1 cup coconut milk
2 Tbsp chia seeds
2 tsp ground cinnamon
Place bananas, honey, coconut milk, and cinnamon in a blender, blend until smooth. Stir in the chia seeds, cover and refrigerate for 15 minutes. (Optional: Serve topped with whipped, full fat coconut milk) Enjoy!