Banana Split Pudding: the childhood treat, rebuilt from real ingredients

A pudding like this one is a genuine dessert, not an afterthought, built entirely from real, whole ingredients. Coconut milk set with gelatin makes the base, and banana, pineapple, and strawberry go on top exactly the way a banana split asks for.

Gelatin is a source of glycine and the amino acids that make up collagen, which are involved in supporting the lining of the gut. The fruit on top brings potassium and vitamin C into the bowl, and the strawberries sit on the lower-sugar end of that fruit trio. The honey across the pudding and syrup, 6 tablespoons total spread over 4 servings, is there for flavor and easy to scale back if you want it lighter.

Make it slowly if you can. 4 small dishes, fruit cut with some care, the carob syrup warmed and drizzled at the table. A beautiful plate is part of the care too.

Ingredients

For the pudding:

• 1 can coconut milk
• 1 tablespoon gelatin
• 2 tablespoons honey
• 1 tablespoon vanilla extract (OMITTED for strict elimination, since extract contains alcohol; swap in vanilla powder to taste if you want the flavor)
• 2 bananas, sliced
• 1 cup diced pineapple
• 1 cup diced strawberries

For the syrup:

• 2 tablespoons carob powder
• 2 tablespoons honey
• 1 tablespoon coconut oil

Method

Warm the coconut milk in a saucepan. Remove about a quarter cup, bloom the gelatin in it until softened, then stir it back into the pan along with the honey. If you are using vanilla powder, add it now.

Divide the mixture between four serving dishes and chill for about 30 minutes. If it sets firmer than you want, whip it briefly to loosen it back to a pudding texture.

Top each dish with the sliced banana, pineapple, and strawberries.

For the syrup, warm the carob powder, honey, and coconut oil together in a small saucepan until smooth. Drizzle over the puddings and serve.

*Adapted from a-clean-plate*

*Lower-sugar note: most of the sweetness here is the honey. We have already trimmed it, and you can cut it back further to taste, starting with half and adding only if you need it.*