A scrumptious, cool and refreshing, gluten free dessert everyone will love. They ate almost the entire tray on Easter! Can be served on any holiday or for any celebration.
HOW TO MAKE PUDDING
Combine sugar, tapioca starch and salt in a pot and place on stove. Stir together well. Do not turn on heat just yet.
Pour cream and milk over the sugar mixture. Now it's time to turn on the stove top. On medium heat, whisk mixture until it comes to a slight boil. Be careful not to burn, do not leave pot, watch it continuously and mix constantly. When the blend starts to boil, reduce to low heat and allow to simmer, again stirring constantly.
Allow pudding to thicken as you stir. Keep mixing approximate 2 minutes. It doesn't have to be the consistency of pudding at this point, but you do want it to be almost as thick as pudding. It will thicken to appropriate texture when it cools.
Remove the pot from the burner. Add butter and vanilla to the pudding and blend well.
Pour mixture into a glass pan. It stays colder in glass. You will want to cover with Saran wrap placed right on top of the pudding so it doesn't form a skin on top. Refrigerate until pudding is completely cold. This will take at least 2 hours.
Remove pudding and Beechnut banana jars from the refrigerator. Spread Beechnut bananas on top of the pudding. Cover again with saran wrap and place back into the refrigerator.
HOW TO MAKE WHIPPED CREAM
For best results, everything should be ice cold. Place your bowl and wire whisks into the refrigerator for approximately one hour. Remove when you are ready to use them. You want to be sure your heavy cream is very cold. Do not remove from refrigerator until the minute you are going to use it.
Pour cream into your bowl. Add sugar and vanilla. Mix on high until it becomes whipped cream. This will take a bit, be patient. Do not over mix. Watch it closely as if you over mix it you will ruin the cream and have to start over.
Remove pudding from refrigerator when whipped cream is ready. Stir pudding to combine bananas with the pudding. It won't be smooth, but that's fine. After mixing, spread evenly in pan.
Place whipped cream on top of banana pudding mixture and spread evenly. Cover with tin foil and place back into refrigerator. Allow to get very cold.
TOPPING PUDDING
Slice bananas and place into lemon juice (I used fresh lemons, you can use store bought lemon juice if you like). Place slices on top of whipped cream. Sprinkle with chocolate chips. Serve immediately or put back into fridge covered with tinfoil until ready to serve.
Remove from fridge only when you are ready to serve dessert immediately. Serve cold.
Ingredients:
FOR PUDDING
1 3/4 cup whole milk
3/4 cup heavy cream
3 tablespoons tapioca starch
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
2 tablespoons butter
1 or 2 jars Beechnut baby food bananas refrigerated
1 or 2 whole bananas
gluten free chocolate chips (I use Enjoy Life Brand)
FOR WHIPPED CREAM
2 - 4 cups heavy cream
1 - 2 tablespoons sugar
1 - 2 teaspoons vanilla
