Coconut, banana & rum puddings
Prep
5 mins
Cook
2 mins
Servings
6
Difficulty
Easy
This is my go to dessert when I want something impressive but honestly can't be bothered with fussing about in the kitchen. These creamy coconut and banana puddings come together in just seven minutes, so they're perfect for unexpected guests or when you're craving something indulgent. Bananas are packed with potassium, which is brilliant for your heart health, and the combination of coconut yogurt and plant based cream creates this luxuriously smooth texture that tastes far more decadent than it actually is. The rum adds a sophisticated warmth that really brings everything together, making these feel like a proper treat without the hefty price tag or complicated method.
Ella x
Ingredients
- 250 mlselmlea plant double alternative to cream
- 250 gramsthe coconut collaborative natural coconut yog
- 1½ tbspcoconut flavouring(coconut flavouring, or to taste)
- 4 tbspthe duppy share rum
- ¼ground nutmeg
- 4bananas
- 25 gramsdesiccated coconut
- 1 tbsplight brown soft sugar
Detail level
Instructions
- 1
Put the plant-based cream alternative in a large bowl, then whip with an electric hand whisk until thick. Add the coconut yog and whisk again until combined, then whisk in the coconut flavouring (to taste), maple syrup, rum and nutmeg.
- 2
Slice 3 of the bananas. Dollop a couple of spoonfuls of the thick coconut mixture into 6 ramekins or small dessert bowls/glasses. Add a layer of sliced banana, then top with the remaining coconut mixture. Chill for 45 minutes, or until softly set.
- 3
Before serving, heat a small frying pan and add the desiccated coconut. Toast for 1-2 minutes, until golden. Slice the remaining banana and scatter it over the top of the puddings, along with a sprinkling of toasted coconut and sugar.
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