Coconut, banana & rum puddings
These creamy-tasting plant-based puddings by Lara Luck can be prepared in advance and finished at the last moment, making them perfect for entertaining
- Prepare5 mins
- Cook2 mins
- Total time7 mins
- 250ml Elmlea Plant Double alternative to cream
- 250g The Coconut Collaborative Natural Coconut Yog
- 1½ tbsp coconut flavouring, or to taste
- 4 tbsp The Duppy Share Rum
- ¼ ground nutmeg
- 4 bananas
- 25g desiccated coconut
- 1 tbsp light brown soft sugar
Put the plant-based cream alternative in a large bowl, then whip with an electric hand whisk until thick. Add the coconut yog and whisk again until combined, then whisk in the coconut flavouring (to taste), maple syrup, rum and nutmeg.
Slice 3 of the bananas. Dollop a couple of spoonfuls of the thick coconut mixture into 6 ramekins or small dessert bowls/glasses. Add a layer of sliced banana, then top with the remaining coconut mixture. Chill for 45 minutes, or until softly set.
Before serving, heat a small frying pan and add the desiccated coconut. Toast for 1-2 minutes, until golden. Slice the remaining banana and scatter it over the top of the puddings, along with a sprinkling of toasted coconut and sugar.
These can also be made using standard double cream.
Typical values per serving when made using specific products in recipe