Author: Dr. Sonja Fung


Here’s my dilemma.

I’m going to my friend’s house for thanksgiving dinner and their children are gluten-free and dairy-free and I’m bringing dessert! One of my favorite thanksgiving treats is southern-style banana pudding. So after scouring the web, I found a recipe that I could adapt to my gfcf needs.

Hope you like it as much as I did.

P.S. It’s not sugar free = )

Happy Thanksgiving from my kitchen to yours.

Gluten-free Dairy-free Banana Pudding with Meringue

  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 12 servings

Ingredients:

Pudding Ingredients:

  • 2/3 cup cane sugar
  • 1/3 cup tapioca starch
  • 1/4 teaspoon salt
  • 18oz coconut milk
  • 14oz coconut cream
  • 4 egg yolks – reserve egg whites for meringue
  • 1 teaspoon vanilla extract or half of a vanilla bean
  • 4 ripe, peeled and thinly sliced medium bananas
  • 50 Trader Joes Gluten free (and dairy free) Ginger snaps (about 1 ¼ bags)
  • Meringue Ingredients:
  • 4 egg whites, room temperature
  • ¼ teaspoon cream of tartar (optional)
  • 4 tbsp cane sugar or vanilla sugar
  • ½ cup unsweetened coconut flakes

Preparation:

You will need a 3″ deep x 10″ wide dish or bowl

Prepare pudding:

Combine sugar, tapioca starch, salt, coconut milk and coconut cream in a heavy saucepan and whisk to blend ingredients. Cook over medium heat, whisking constantly for about 6-8 minutes or until the mixture begins to thicken and bubble. Boil for 1 minute while continuing to whisk. Remove the pan from heat.

Place egg yolks in a medium bowl and whisk to blend. Slowly drizzle 1/2 cup of hot pudding mixture into egg yolks while briskly whisking. Slowly drizzle the egg mixture into the saucepan with remaining pudding. Return pudding to medium heat and whisk constantly until the mixture begins to bubble, about 2 minutes. Remove from heat. Don’t overcook or mixture will thin out. If pudding thins, add 1-2 tbsp more tapioca or corn starch to thicken.

To assemble pudding:

Ladle out thin layer of pudding into bottom of dish. Place 1 layer of ginger snaps on pudding. Dish out another thin layer of pudding over ginger snaps. Put 1 layer of bananas on pudding and dish out a thin layer of pudding on top. Alternate layers of ginger snaps and bananas with pudding separating each layer. The top layer should end with pudding.

Prepare meringue:

Preheat oven to 400* F

Place room temperature egg whites and cream of tartar in a medium mixing bowl. Use an electric mixer and beat on high for about 2 minutes. Mixture will be frothy. With mixer on high, add sugar, 1 tablespoon at a time. Beat until glossary and peaks form but don’t over beat or meringue will be dry.

Use a spoon to mound meringue on top of each pudding cup. Spread meringue out to edges of custard cup and make high peaks in the center. Sprinkle coconut flakes over meringue. Bake on the middle rack of the oven for 5-8 minutes or just until meringue is golden brown. Watch carefully to avoid scorching the meringue.

Cool puddings on a rack for about 30 minutes. Serve warm or refrigerate and serve chilled.

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