Banana Fig Pudding

I’ve been craving pudding like nobody’s business, which is weird for me to say since I’ve never been a fan of anything mushy or slimy but this pudding is quite the contrary. I’m a big fan of bananas, just not overly ripe ones. This pudding tastes best when the bananas are still slightly green at the stem and what’s great about this recipe is that it’s also dairy and sugar free.

Pudding Base

  • 1/2 Banana
  • 1 cup chopped Figs
  • 1/3 cup Almonds (blanched)
  • 1/4 cup coconut milk

Coconut Whip Cream

  • 1 1/2 cup Full Fat Organic Coconut milk (canned, should be solid when shaken not milky)
  • 1/8 teaspoon Vanilla Extract
  • 2 teaspoons of Stevia (or to taste)

Directions for Pudding

1. Blend almonds in food processor for a few seconds until it reaches a meal consistency

2. Add in other ingredients

Directions for Coconut Whip Cream

3. Pour out the cream from the can and throw out the liquid part that usually sits on top

4. Add the stevia and vanilla and whisk to blend ingredients together

You can let these chill for 1-2 hours in the fridge or overnight until ready to serve. Lasts in the fridge for 2 days.

13 Replies to “Banana Fig Pudding”

  1. I’ve just come back to this post because ever since reading it, I’ve been (consciously? unconsciously?) seeking out figs and having this gorgeous pic pop into my mind! Definitely hanging onto this recipe until I can eat this… just a little while longer to go :-) thanks also for the peach recipe – another keeper!

  2. This is so simple there is no reason I shouldn’t make it! The whip cream will take the most time, but well worth it. I once went through an entire batch of coconut whipped cream in like..24 hrs..whoops.

  3. One of the highlights of my week is reading your new posts & this post has me craving this pudding & I don’t even have a sweet tooth!!

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