Banana Pumpkin Pudding with Coconut Whip
Who says pumpkin is only for autumn? With canned pumpkin puree, you can lap up that creamy, spicy flavor all year round. Pair it with a ripe banana and some cool coconut whip and you have a treat that’s perfectly suited for summer.
This pudding is so simple it might even become a go-to dessert for you. You’ll need:
- 1 package silken tofu, drained
- 1 ripe banana
- 1/2 tsp salt
- 1/3 cup maple syrup
- 1 cup canned pumpkin
- 1 tsp pumpkin spice (or any combination of cinnamon, cloves nutmeg, etc. )
- 1 can full-fat coconut milk, chilled in the fridge overnight
- 3 tbsp powdered sugar
- 1/4 cup flour or corn starch (optional/for a thicker whip)
In a blender, combine the tofu, banana, salt, maple syrup, pumpkin and spice. Once you have a smooth, even consistency, pour into individual serving dishes and place into the fridge to chill for about 15 minutes.
To make the coconut whip, take the can of coconut milk out of the fridge being careful not to tilt or shake the can. Easy now! Open the can and carefully skim off the white “cream” that’s risen to the top and place it into a mixing bowl. Leave the remaining translucent liquid in the fridge for a future recipe. Smoothies are delicious with coconut milk, for instance. Once you have all the cream in your bowl, add the powdered sugar and beat with an electric mixer on medium speed until it’s smooth and forming peaks. If you want it a little thicker, add the flour or corn starch a little at a time while beating until you reach the desired consistency. This coconut whip can be placed into an airtight container in your fridge.
When you’re ready to serve the pudding, place a dollop of the coconut whip on top, sprinkle some cinnamon and garnish with a pecan if you’d like.