Coconut Cream Banana Pudding

Coconut Cream Banana Pudding

Coconut Cream Banana Pudding


I love dessert, but I’m one of those rare people who can consume just a few bites and be completely satisfied with a dessert.  I don’t like to make whole cakes, pies, or a complete pan of any type of dessert unless I’m taking it to a party.  At home it will just get thrown in the trash.  I’m a single serving dessert kind of gal.  One serving desserts make me happy, their super delicious, quick and easy to make, and always satisfying without the guilt and temptation to eat more. This Banana Coconut Cream dessert is exactly that.  It’s light, takes minutes to make, and is gone just as quickly.  The key to this dessert is refrigeration. Unlike whole milk cream, you don’t need to whip coconut cream for it to set into pillow like mountains, just put it into the refrigerator and  The coconut cream will set up nicely. If you want to make this for an after dinner snack, put the cream into the refrigerator at least an hour before you want to make this.  The best part of this dessert–besides the fact that it’s out of this world delicious–is that it only requires four ingredients, and you don’t have to cook any of them!


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Prep time: 5 minutes

Cook time: none

Makes 2 servings


1 cup of coconut cream

1 teaspoon of vanilla extract

2 tablespoons of maple syrup–can sub agave

2 bananas( one smashed with a fork, the other sliced)

5  ginger snaps roughly crumbled (can sub with graham crackers, or granola, or vanilla wafers, or nuts)


Directions: Smash banana, with a fork and set aside.  To a small bowl add the coconut cream, vanilla extract, and maple syrup, mix well, cover and refrigerate  until coconut cream has set–meaning it’s firm like a custard.  Once set, remove from the refrigerator, and fold in the mashed banana. If you’re short on time, you can fold the mashed banana into the cream when you add the vanilla and the sweetener.  Check out the video below  to see exactly how I put it together.  If you like this dessert then you’ll love my Banana Marshmallow Split, it’s also a single serving dessert, super easy and delicious!

Click on the link to see how I put this dessert together:

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Strawberry Creamsicles


Strawberry Creamsicle Half and Half bar

Strawberry Creamsicle Half and Half bars

Strawberries and cream, what’s not to love about this combination?  When I was making Orange Creamsicles the other day I decided I’d make a few strawberry cream bars as well.  My daughter loves strawberries, and she loves ice cream, so I thought since it’s so hot out lately I’d give her the best of both worlds.  The verdict? She loved this creamsicle of course–who wouldn’t?  If you are doing this, my suggestion is to use very ripe, and very sweet berries, otherwise you’ll have to add sugar in some form to make these sweet.

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Prep time: 5 minutes

Makes 2-3 strawberry creamsicles

Ingredients: 1 cup of pureed organic strawberries

1 cup of heavy cream or coconut cream

1/2 teaspoon of vanilla extract

2 tablespoons of maple syrup

Directions: Add the cream, vanilla extract and maple syrup to a cup, mix well and set aside.  If using classic pop molds, place all ingredients in a blender and blend until well combined.  Divide mixture evenly among molds and freeze for 6-8 hours or until frozen solid. If you are using the Zoku Quick pop maker, Pour the strawberry juice into the molds and allow to set for 2-3 minutes.  At the 2 minute mark siphon out the remaining unfrozen juice with a straw or a unused infant aspirator–I purchased one just for this.  Zoku sells a tool kit for $20 which includes a siphon tool, but the aspirator is $3 and does the job equally as well.  After you have removed all of the juice, pour cream into the molds, and allow to set for another 4-5 minutes, then follow the directions for removing the pops.  If you aren’t going to eat the pops right away, you can store them in sandwhich size zip lock bags and place them in the freezer until you’re ready to eat them.  These never last longer than a few hours in our house, so I can’t say how long you could store them that way.  If you like these, you’ll probably love my Orange creamsicle recipe too. image