Banana Coconut Cream
Blend, chill, enjoy. A fridge pudding made from two ripe bananas and coconut cream — no cooking, no fuss, no compromise.
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Best served chilled in small glasses — scatter with a pinch of vanilla to serve.
Method
- 1Peel and break bananas into chunks. Add to a blender.
- 2Add coconut cream and a pinch of vanilla powder.
- 3Blend until completely smooth and creamy.
- 4Pour into glasses or small bowls. Chill in the fridge for at least 20 minutes before serving.
Notes
- The riper the bananas, the sweeter the pudding — no extra sweetener needed.
- Lovely topped with sliced banana or a drizzle of honey.
- Can be frozen for a soft ice cream — blend again if it freezes solid.
- Keeps in the fridge for 1 day, covered.