Ingredients
Method
BANANA PUDDING
- Whisk sugar, corn starch, and salt in a medium saucepan to integrate.
- Add coconut and almond milks, turn heat to medium, and whisk vigorously to remove any clumps.
- Bring to a boil, whisking constantly, then reduce heat to a simmer and continue whisking as the pudding thickens, 10-20 minutes. It's done when it looks a bit jiggly, and when you can drizzle a ribbon over the top and see it remain a bit distinct.
- Stir in vanilla and let cool while you slice the bananas.
- Transfer pudding to a bowl and fold in banana slices, ensuring they're fully submerged to prevent browning.
- Cover bowl and place in fridge to chill completely.
PECAN OAT COOKIE CRUMBLE
- Preheat oven to 350ºF. Line a small baking sheet with parchment paper.
- In a blender or food processor, pulse pecans, oats, coconut sugar, and sea salt into a meal.
- Pour in coconut oil and pulse a few more times to incorporate into a dough.
- Remove dough from blender and pat down into an even layer about 1/4-inch thick on parchment paper. Bake for 12 minutes, then increase heat to 375ºF and bake an additional 3-5 minutes, until golden brown on top and toasty around the edges.
- Remove from heat and let cool completely, then break up into multi-sized crumbles.
PREPARE THE POPSICLES
- Fill each popsicle mold 1/3 full with banana pudding, then add a layer of crumbles, then another layer of pudding, leaving 1/3-inch at the top for one more layer of crumbles. Repeat on all molds.
- Insert popsicles sticks and freeze at least six hours or overnight.
- To remove, run mold under hot water while pulling up on the popsicle stick until it loosens.
Notes
Banana pudding recipe adapted from Vegetarian Times. Oat crumble recipe adapted from Minimalist Baker.