3 Ingredient Banana Pudding is light and refreshing! Each cup is layered with paleo friendly cookies and fresh coconut whipped cream. The perfect snack or dessert for anyone who is dairy free or gluten free!
Gluten Free Vanilla CookiesI used Hu Kitchen Snickerdoodle cookies.
Instructions
Banana Pudding
Start by adding bananas into a mixing bowl. Mashed with a fork, potato masher, or hand mixer.
Next add in vanilla extract and coconut yogurt. Blend with a hand mixer or whisk until fully combined.
Cover the bowl and let the mixture chill for 1 hour.
Coconut Whipped Cream
Place the mixing bowl into the refrigerator to chill for a few minutes before adding the coconut milk. (The colder the better.)
Add the THICK part at the top of your coconut cream to the mixing bowl. Whip with a hand mixer or stand mixer for about 90 seconds until it thickens up. (It will thicken, be patient!)
Next, add in the powdered sugar and vanilla extract. Whip the mixture for another minute or so. (Should take about 3-4 minutes in total.) Leave in the refrigerator until you're ready to assemble the cups.
Assembling the Cups
Add into small glass cups layered with gluten-free cookies and coconut whipped cream!
Notes
**Nutrition facts are JUST for the banana pudding. Any additional toppings must be calculated individually.
Topping Ideas
Add some crunch - Granola (Grain-Free or regular!)
For chocolate lovers - Dark or White Chocolate Chips
Add some creaminess with - Almond Butter, Sunflower Seed Butter, or Peanut Butter
Fresh Fruit - Strawberries, Blueberries, or Pineapple
Storing Leftovers
Leftovers should be stored in mason jars with a lid in the refrigerator. You can also add a covering to the cups!