Paleo Banana Coconut Cream Pudding
Recipe type: Dessert
Cuisine: American
Prep time: 
Total time: 
Serves: 4-6
A creamy, banana cream pudding perfect on its own or layered into a pudding parfait.
  • 2 medium bananas, extremely ripe
  • ½ cup full fat coconut milk
  • ½ cup coconut milk light
  • 1 egg yolk (if you cannot do egg yolks, you can just skip this ingredient)
  • 1-2 Tbsp Perfect Supplements Gelatin
  • 2 tsp vanilla extract
  • ¼ tsp sea salt
  1. Place bananas, full fat coconut milk, sea salt, egg yolk and vanilla extract in a medium bowl, and blend together with a Smart Stick (or a hand-held blender on low).
  2. Heat the coconut milk light on the stove (on low, and don’t allow it to bubble).
  3. Once heated, add the coconut milk light to your bowl, and stir in the gelatin by hand with a whip or spoon, making sure there are no gelatin clumps.
  4. Place entire mixture in the fridge for about 4 hours to cool and “gel” together.
  5. Serve with a non-dairy whip cream, sprinkle some shredded coconut/banana slices on top, and/or layer with crushed grahams/crushed banana chips.
Use 1 Tbsp gelatin if you want thin (almost runny) pudding; use 2 Tbsp if you want a firm pudding.
Recipe by A Gutsy Girl® at