Banana Lemon Pudding

Ingredients:

  • 1 young coconut (optional, but recommended)
  • 1 Tbsp unsweetened soymilk powder (recommended: something that is made from just soybeans, and if it has any other ingredients, that the ingredients are natural and vegan), and about 2 Tbsp-1/4 cup water, give or take a little or about 2 Tbsp-1/4 cup of soy, almond, or coconut milk
  • 4-6 tiny bananas (I used those bananas that are about the size of long, fat fingers), or 2 small to medium sized bananas (the kind popular in America) or 1 to 1 1/2 large banana (also found in America) Tiny bananas can also be found in the USA, too.
  • about 1 tsp-1 Tbsp lemon juice fresh squeezed from a lemon (I cut the end off a large lemon and squeezed in the juice) Try the smaller amount and add more if desired.

To Make:

  1. Crack open the coconut, making a hole in the top and removing some of the meat (you can eat it or save it to mix into the pudding, if desired) and drink the water of a young coconut (I think the one I had was roasted a little, but am not sure.), or pour the water into a container to save for later (you can, if desired, use some of it to mix up the soy milk).
  2. Smash/pound bananas into a gooey pudding texture.
  3. Mix mashed banana, soymilk or other vegan milk option, and lemon juice.
  4. Stuff into the coconut, or you can mix it in the coconut. I actually squeezed the lemon juice onto the mashed banana and then mixed it all together in the coconut.
  5. To eat, use a spoon to scrape the meat from the coconut and mix it with the pudding as you eat (or you can scrape it out and mix it into the pudding before stuffing the coconut, or instead of stuffing the coconut, and eat it out of a bowl. If you don’t have a coconut, but access to shredded or grated unsweetened coconut, you could mix some of that into your pudding, if desired.

The soymilk powder in the mix seemed to add a special taste. I do recommend unsweetened and the most natural you can find, and a vegan variety. I think that all the soymilk powder that I use has is soybean, but will need to look at the box, if it’s in English, before I can confirm that or disprove it (so you can look back here later). This dish made a delicious, satisfying (if not filling) and fun supper, though it did get a little messy and scraping that coconut from the shell with a spoon seems to be a bit of work. Definitely worth a try, though, especially if you live in the tropics where these ingredients are readily available for cheap. The coconut was a gift and so were the bananas, so this meal cost me very little while most food especially produce is very cheap here anyway.

For extra healthy, raw pudding, try using coconut milk instead of the soymilk powder (recommended: use the heavy cream part), or don’t use any milk. You may not even need to add water. I wanted a banana milk kind of taste, but got something surprisingly better. The lemon juice is definitely a good addition to this.

I love Thailand and am thankful for God’s bringing me here, and for how He is providing. God is good.

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