My goal for this summer dessert was simple: don’t turn on the oven! I toyed around with the idea of doing some black bean chocolate cookie dough balls, but ultimately settled on a creamy, coconut-based pudding. Little did I know how easy this recipe would be.
The last pudding I made called for gelatin as a thickening agent. And while I would make that recipe again, I would argue that this pudding recipe without any gelatin is even more foolproof, as you don’t have to worry about the gelatin clumping together into unsavory bits if not properly sprinkled and whisked. That’s the benefit of using both a heavy coconut cream as well as semisweet chocolate chips: they are firm enough when chilled to provide the right texture without any gelatin.
Lately, I’ve been loving on Simple Mills’ Crunchy Double Chocolate Cookies. They make the perfect chocolate crumb crusts for a variety of recipes! Just a few seconds in the food processor or blender and you will have a uniformly fine crumb which can be mixed with melted butter or used dry.
Chocolate Banana Pudding
This dessert has 5 ingredients, takes 10 minutes, and can be made without turning on the oven. Win, win, win!
1 box of Simple Mills Crunchy Double Chocolate Cookies
2 cans of heavy coconut cream
8 oz of semisweet chocolate chips
2 tablespoons powdered sugar
2 bananas, sliced
Using a blender or food processor, grind the cookies into fine crumbs. Place almost all of the crumbs in the bottom of a pie pan, reserving just ¼ cup for the topping. Bring all of the coconut cream to a low boil in a saucepan. Remove from heat and add chocolate chips. Let sit for 5 minutes, then whisk together along with the powdered sugar. Pour half of the chocolate cream mixture in the bottom of the pie pan. Top with almost all of the banana slices, reserving just a few pieces for the topping. Pour the remaining chocolate cream mixture overtop (some bananas will float to the top of the pan). Refrigerate until fully set, about 4 hours. Top with chocolate crumbs and banana slices.