Banana pudding is a classic dessert in the southern United States. The homemade gluten-free vanilla pudding takes about 30 minutes to prepare and is worth every minute.
Use either ready-made gluten-free vanilla wafers, gluten-free animal crackers or homemade vanilla wafers in this classic comfort food dish. You will need six 8-ounce custard cups or ramekins for this recipe.
This recipe is a gluten-free adaptation of "Banana Pudding with Meringue," which appears in "The South—The Beautiful Cookbook," by Mara Reid Rogers and Jim Auchmutey.
Ingredients
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2/3 cup sugar
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1/3 cup cornstarch
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1/4 teaspoon kosher salt
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4 cups light coconut milk, or milk
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4 large egg yolks (reserving egg whites for meringue)
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
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4 medium, ripe bananas, peeled and sliced
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30 gluten-free vanilla wafers or animal crackers
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4 large egg whites
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1/4 teaspoon cream of tartar
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1/4 cup sugar
Steps to Make It
Prepare Pudding:
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Gather the ingredients.
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Preheat oven to 425 F. Combine sugar, cornstarch, salt and coconut milk or milk in a heavy saucepan and whisk to blend ingredients.
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Cook over medium heat, constantly whisking for about 6 to 8 minutes or until mixture begins to thicken and bubble.
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Boil for 1 minute while continuing to whisk.
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Remove pan from heat.
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Place egg yolks in a medium bowl and whisk to blend.
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Slowly drizzle 1/2 cup of hot pudding mixture into egg yolks while briskly whisking.
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Slowly drizzle egg mixture into saucepan with remaining pudding.
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Return pudding to medium heat and whisk constantly until mixture begins to bubble, about 2 minutes.
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Remove from heat. Be aware to not overcook.
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Stir in dairy-free butter substitute or butter and vanilla extract.
To Assemble Individual Puddings:
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Place 2 gluten-free vanilla wafers or animal crackers in the bottom of each of the 8 ounce custard or ramekin cups (6 ramekins in total).
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Use a measuring cup to pour 1/4 cup pudding into each ramekin.
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Top pudding with sliced bananas (about 5 slices per layer).
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Add another 1/4 cup pudding followed by another layer of bananas.
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Top with enough pudding to fill custard cups.
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Ring top of cups with extra cookies or animal crackers.
Prepare Meringue:
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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.
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With mixer on high, add sugar, 1 tablespoon at a time. Beat until glossy and peaks form—but don't over beat or meringue will be dry.
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Use a spoon to mound meringue on top of each pudding cup.
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Spread meringue out to edges of custard cup and make high peaks in center.
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Bake on middle rack of oven for 5 to 8 minutes or just until meringue is golden brown. Watch carefully to avoid scorching meringue.
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Cool puddings on a rack for about 30 minutes.
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Serve warm or refrigerate and serve chilled.
Nutrition Facts (per serving) | |
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387 | Calories |
16g | Fat |
50g | Carbs |
11g | Protein |
Nutrition Facts | |
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Servings: 6 | |
Amount per serving | |
Calories | 387 |
% Daily Value* | |
Total Fat 16g | 21% |
Saturated Fat 7g | 35% |
Cholesterol 168mg | 56% |
Sodium 293mg | 13% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 3g | 10% |
Total Sugars 25g | |
Protein 11g | |
Vitamin C 7mg | 35% |
Calcium 85mg | 7% |
Iron 3mg | 14% |
Potassium 502mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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