Description
This High-Protein Banana Pudding is a deliciously creamy, dairy-free dessert featuring ripe bananas, vanilla protein powder, and coconut yogurt. It’s layered with gluten-free shortbread cookies and topped with coconut whipped cream, making it a perfect make-ahead treat that’s rich in protein and full of flavor.
Ingredients
Pudding Ingredients
- 1 cup mashed ripe bananas (approximately 2 medium, spotted bananas, not overly ripe)
- 1 cup dairy-free coconut yogurt
- 2 teaspoons pure vanilla extract
- 4 tablespoons vanilla protein powder
- 1 tablespoon tapioca starch
- Pinch of kosher salt
Topping and Assembly
- 1 (9 ounce) container dairy-free coconut whipped cream, thawed (e.g., So Delicious)
- 24 gluten-free Mexican shortbread cookies
- 2 medium ripe bananas, cut into coins
Instructions
- Prepare the Pudding: In a high-speed blender, combine the mashed banana, dairy-free coconut yogurt, vanilla extract, vanilla protein powder, tapioca starch, and a pinch of kosher salt. Blend on low until just combined, then scrape down the sides of the blender.
- Blend to Fluff: Increase blending speed gradually and blend for about 30 seconds until the mixture becomes slightly fluffier. The mixture will be more liquid than traditional pudding unless Greek yogurt is used.
- Chill the Mixture: Transfer the banana mixture to an airtight container and refrigerate for 4 hours to allow it to thicken.
- Thaw Whipped Cream: While the pudding chills, move the frozen dairy-free whipped cream to the fridge to thaw over the 4-hour period.
- Combine Pudding and Whipped Cream: In a medium bowl, fold together 1 cup of the thawed whipped topping with the chilled banana pudding mixture gently using a rubber spatula until fully combined with no streaks.
- Assemble the Dessert: Arrange six ramekins or short clear glasses (such as stemless wine glasses). Spoon a heaping 1/2 cup of the pudding mixture into each glass.
- Add Bananas and Cookies: Place five banana slices inside each glass, pressing them against the sides for visibility. Crumble three shortbread cookies over the pudding layer in each glass.
- Top with Whipped Cream and Garnish: Add a few heaping tablespoons of dairy-free whipped cream on top of the cookies. Crumble one additional cookie over the whipped cream and garnish with a single banana coin.
- Refrigerate Until Serving: Store the assembled puddings in the fridge until ready to serve. The pudding will continue to thicken and is best enjoyed the same day it is made.
- Prep Ahead and Storage Tips: For advance prep, store the banana pudding mixture alone in an airtight container for up to 3 days without cookies or banana coins to prevent sogginess. Assemble just before serving for the best texture and presentation.
Notes
- Use ripe but not overly ripe bananas for best flavor and texture.
- Make sure the coconut whipped cream is fully thawed before folding to ensure smooth mixing.
- If Greek yogurt is substituted, the pudding mixture will be thicker immediately after blending.
- Do not add cookie crumbles or banana coins until serving time to avoid soggy texture.
- This dessert is dairy-free and gluten-free, making it suitable for those with related dietary restrictions.
