PROBABLY THE BEST BANANA PUDDING IN THE WORLD!

Now, let's talk about comfort food, shall we...But not any comfort food, a dessert that happens to be superb as well as easy and gorgeous looking. We are talking about banana pudding, my lovelies, my take on banana pudding which is so good, you're going to go back for seconds and, THIRDS!
INGREDIENTS FOR THE BANANA PUDDING:
1 liter of coconut milk
2 teaspoons vanilla extract, divided
4 sliced bananas
1/4 cup arrowroot powder or tapioca flour or cornstarch
1/3 cup agave or maple syrup
a pinch of turmeric
1/5 teaspoon of salt
1 slice of lemon or lime peel, optional
INGREDIENTS FOR THE COCONUT TOPPING:
toasted coconut flakes
Lime or lemon zests
2 to 3 sliced bananas
1 can of full-fat coconut milk
1 teaspoon of xanthan gum (see note if using a stand mixer)
1 to 2 tablespoons of confectionary sugar
METHOD:
Add the coconut milk to a pot, heat it in medium flame until it simmers. Do not boil the milk.
Add the sliced bananas, the vanilla extract, and the lemon peel; mix gently to coat the bananas in the milk
Cover the pot and let it rest at room temperature for about 4 hours, if you want a more fragrant and tasteful pudding, put it in the fridge and let it rest overnight.
Remove the milk from the fridge, remove the bananas (they won't be needed for this recipe anymore but you can use them for smoothies or baked goods)
Add the cornstarch, the agave or maple syrup, the turmeric, the salt, and vanilla, and whisk until very well incorporated and lump-free
Turn the heat to medium-low and stir until the pudding thickens.
Turn off the heat and add the remainder of the vanilla extract, whisk it then pass the pudding to a fine mesh sieve to get rid of any possible lumps.
Cover the pudding with cling film pressing it gently on the top of the pudding so it doesn’t form a skin, let it cool until room temperature then put it in the fridge for about 3 hours or overnight.
Divide the pudding into individual glasses or onto a small dish, garnish it with coconut cream, fresh bananas, coconut flakes, and lemon or lime zest.
FOR THE COCONUT WHIPPED CREAM:
Add the coconut milk to a blender along with the confectionary sugar and the xanthan gum and blend it for a few seconds until the cream thickens to your taste.
NOTE: If you own a stand mixer, you can use it then skip the xanthan gum, just blend the solid tart of full-fat canned coconut milk until it achieves a cloud-like consistency and almost doubles in size.
🤗PRINTABLE RECIPE: www.chefjanapinheiro.com
❤️ Inspired by Downshiftology: downshiftology...
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THE BEST BANANA PUDDING IN THE WORLD! recipe by chef Jana Pinheiro