This Chocolate Banana Pudding can fake out even the most avid sweet eater into eating a healthy dessert. My friend Dan is a big, pretty imposing, Aussie-Figian guy that has a heart as big as the whole of Australia. Just to give you a better picture of him, many people mistake him for being a popular rugby player because of his build. Dan knows that what I serve him is not always as it appears…which I think, scares this big guy just a bit. His typical words to me when he eats at my house are, “so Jeanenne, what are we looking at here?” I chuckle and refuse to tell him until he has at least tried it and sometimes I never tell him. Dan liked this among other dishes I tried on him. This dessert is rich tasting and satisfying. My husband has a giant sweet tooth and this is his go-to healthy treat that he regularly eats.
2 large avocados or 3 small
1 medium banana, fairly ripened
4 Tbl. raw cacao or cocoa powder
1 Tbl. raw honey or maple syrup (add more if you like it sweeter)
1 tsp. vanilla extract
1/4 tsp. cinnamon
1 can coconut milk refrigerated over night
1/4 tsp. vanilla extract
Place peeled avocados in a food processor and blend to smooth. Add banana and process till smooth again. Next add cacao or cocoa powder, honey, vanilla extract and cinnamon. Process till smooth and glossy. Taste and adjust sweetness if needed. Divide into individual dessert cups.
To make the coconut whip cream: carefully scoop out some of the coconut cream from the top of the refrigerated can of coconut milk or coconut cream. Place it in a small bowl along with 1/4 tsp. vanilla extract and whip with a whisk till it is fluffy. You may want to sweeten it, but we like ours just as it is. Top each chocolate pudding with the coconut whip and a sprinkle of cinnamon. They will last in the fridge about 4 days.