I’m not going to lie to you, this pudding was an utterly unscheduled pitstop in my kitchen on the way to no-added-sugar-ice-cream-land. But what a ridiculously splendid detour it turned out to be!
We’ve all made that Paleo ice cream from frozen bananas and lord knows that it is fantastic, HOWEVER, it necessitates the forward planning of slicing and freezing bananas BEFORE dessert cravings hit. I don’t know about you, but if I decide I want dessert, I want it now. That’s probably why you’re never going to see me Paleo baking. Well, that and the fact that I’d mindlessly eat an entire batch of whatever the heck it was that I’d made. Anyway.
So plantains. They’re genius. When you whip up a frozen banana, it’s kind of soft. Frozen, yes, and yet.. almost liquidy. Which brings me back to the not wanting to wait for dessert thing. I don’t want to have to stick my banana-goo back in the freezer to harden up a little. I may even pout and throw my princess wand across the room at that point. But if you whip up a non-frozen plantain with a little coconut milk, you know what happens? You get this airy, whipped, almost mousse-like texture. See? PALEO PUDDING! That you can eat instantaneously, should you so choose!
(A side note: that top photo is one I took as a reshoot of this recipe in 2018. The original photo just above was the one I snapped on my phone five years back in March 2013. I’ve left it here so that you can see the difference a few years of regular practice can make to your food photography! And if you want to learn more about my photography kit these days, I wrote about it all here.)
Now, while I shall shamelessly scarf my pudding down in the time that it takes most people to pour a glass of water, you can even put this stuff in the freezer if you want. Several hours later, it’s still soft enough to scoop with a spoon. I don’t know why you’d wait that long, but, you could if you were crazy enough.
Why are you still sitting here? Make plantain pudding, people!Print
Cinnamon Plantain Pudding
Blending very ripe plantains with coconut cream gives a whipped texture to this plantain pudding which is almost effortlessly delicious.
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 servings 1x
For the pudding:
- 1 lb ripe (yellow with plenty of black spots) plantains (about 2), peeled and sliced
- 1/2 cup / 120 ml coconut cream
- 1 tsp ground cinnamon
- Pinch of fine sea salt
PUREE: Add the sliced plantains to a mini food processor & process until roughly chopped, about 1 minute. Scrape down the sides, then add the coconut cream and cinnamon. Process another minute or so until the mixture is smooth.
CHILL: Use a wide mouth canning funnel to divide the pudding between four 4 oz jelly jars, or spoon into similar sized ramekins. Refrigerate until the pudding sets up, at least 1 hour. Alternatively, use freezer safe containers and freeze for 1 – 2 hours for a texture reminiscent of soft serve ice cream! If you like, top with whipped coconut cream, caramel sea salt coconut chips or toasted pecan halves before serving.
If you’re entirely too impatient to wait for chilling or freezing, you can eat this plantain pudding as soon as it’s whipped up in the mini food processor! It’s a little more airy, but still plenty delicious.