Do you ever have those nights when dinner’s done, dishes are cleaned up, your exhausted from a long day, and you’re craving something sweet but the cupboards are bare, even after you’ve looked five times? Something homemade sounds really good but everything feels like it will just take too long. I always have bananas in the house because I’m a banana freak, and eat at least one a day. And we usually have peanut butter as well as a few cans of coconut milk hanging out in back of the fridge. Just a few more ingredients and you’ll have a light and easy dessert that will definitely satisfy for those nights I believe we probably all have. You can whip this up in 15 minutes or less, it’s vegan, and delicious!
Peanut Butter Banana Pudding
Prep time
Total time
Author: Healthy Cooking Daily
Recipe type: Vegan Dessert
Serves: 4 servings
Ingredients
- 1 can full fat coconut milk
- 1-3 Tbl honey or maple syrup
- 4-5 Tbl peanut butter
- 1 tsp vanilla
- 1 banana sliced into rings
- Chocolate shavings
Instructions
- Refrigerate the coconut milk overnight. Scoop the cream off the top of the can, then transfer to a medium mixing bowl.
- Add 1 tablespoon of sweetener along with the vanilla.
- Beat with electric mixer until fluffy.
- Turn mixer off and set aside about ⅓ cup, and place in the fridge.
- To the remaining coconut milk, add the peanut butter, 1-2 tablespoons remaining sweetener, and continue to beat well until it reaches a pudding-like consistency. Adjust the sweetness level of your liking here.
- Transfer to four, 4 oz. ball jars, or dessert cups that have been lined with a few banana rings.
- Top with sliced bananas, then finish with a dollop of the remaining coconut cream. You can use a pastry bag, or just spoon it on.
- Sprinkle with chocolate shavings.
Notes:
- To make chocolate shavings, stand a chocolate bar up on its side and use a potato peeler to shave into fine shreds of chocolate.