This sweet, light treat is delicious and layered with different flavors and textures. The perfect Springtime dessert leaves you feeling satisfied!
Makes 3 servings
Ingredients:
2 large bananas
1 cup of granola
Cinnamon, for topping
For the pudding:
3 tablespoons of cornstarch
1 can of coconut milk
3/4 cups of oat milk (or other non-dairy milk)
1/4 cup of maple syrup
Pinch of turmeric, for color (optional)
For the whipped topping:
Aquafaba from 1 can of garbanzo beans (liquid in can)
1/4 teaspoon of cream of tartar
1/2 cup of powdered sugar
1/4 teaspoon of vanilla extract
Start by making the pudding. Mix the cornstarch and oat milk together in a small bowl. In a small pot, heat the coconut milk over medium heat. Once the coconut milk is simmering, pour in the oat milk mixture and stir until the two are combined. Continue to simmer this for around 8 minutes, or until thickened. Add in the maple syrup and turmeric. Remove from the heat and let cool to room temperature. Transfer to another bowl and move the pudding to the fridge for 2-3 hours.
10 or so minutes before your pudding is thickened, make the whipped topping. Pour the aquafaba into a large mixing bowl. Using a hand blender, whip the aquafaba for around 30 seconds, or until a light foam is formed. Add in the cream of tartar, whipping until you have stiff peaks, it should take a few minutes (if they aren't forming, add in 1/8 teaspoon more cream of tartar at a time). Pour in the powdered sugar and vanilla and whip until everything is combined.
To assemble the dish, split the pudding into three cups. Add in a layer of granola, then of sliced banana, and finally scoop some of the whipped topping on top. Sprinkle with cinnamon, and enjoy!
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