Banoffee Pudding

Posted by in Cooking, Pudding, Sweets | 0 comments

 

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Hello & Happy Tuesday!!

 

 

 

Let me just start by saying, I’m not a HUGE banana person or coffee person. Although I do love a good vanilla latte, the flavor profile just doesn’t call to me when in the kitchen 

 

 

That is, ..before I explored banana and coffee together. 

 

 

Believe it or not the flavors blend seamlessly together, and now I can’t crave one without the other. While I wanted to create more of a bar with this concept and avoid using cashews, as they can be expensive at nearly $10 for a small container and can be time consuming to soak.. I decided to explore a tofu pudding option!

 

 

 

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What I love about this recipe is the richness, simplicity in the ingredients, and the coffee grinds and bruleed banana with coconut whip! 

 


 

 

This recipe can be made with a quickness and even in bulk to cater to a large group! Also, the appearance is so on point!

 

If you’ve never tried bananas & coffee, you need to get it together and try this recipe for Banoffee Pudding!

 

 

 

 

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Why this recipe rocks:

 

Easy

Minimal ingredints

Sweetened with bananas and coconut sugar

Appearance

Can be made with alcohol for an adult version

Can add more coffee for more of a coffee flavor profile 

Can be made in bulk

 

 

 

 

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Banoffee Pudding
Serves 4
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Prep Time
25 min
Total Time
25 min
Prep Time
25 min
Total Time
25 min
Pudding
  1. 2 bananas (mashed)
  2. 1/2 cup coconut sugar
  3. 2 tsp vanilla
  4. 4 tbsp espresso or 1/3 cup coffee (as desired)
  5. 1 block of tofu (extra firm, drained)
  6. 1 package of Follow Your Heart Cream cheese
Coconut whip
  1. 1 can coconut (solid portion only)
  2. 1 tsp vanilla extract
  3. 1/3 cup powdered sugar
Bruleed bananas
  1. 2 bananas (sliced)
  2. 1/2 cup coconut sugar
  3. blow torch
  4. Optional: coffee grinds for topping
Instructions
  1. Pudding: drain the tofu and throw in a food processor, blend until smooth. Add cream cheese, pureed bananas, coconut sugar, vanilla extract, espresso, and blend again.
  2. Coconut whip: store in the fridge for a minimum of 2-4hrs. Throw in a bowl of a standing mixer (solid portion only), blend on low. Add the extract and powdered sugar.
  3. Bananas: slice and top with coconut sugar. Take a blow torch to them for a few seconds.
  4. Throw everything together, creating layers with the pudding and top with coconut whip, coffee grains and bruleed bananas. Store in fridge until ready to serve.
Notes
  1. If you want to create layers and top all four with coconut whip you may need two cans depending on the size of the serving dish.
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and soon to be MS in Nutrition & Health Sciences.

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