Choosing the right milk- Coconut and banana go incredibly well together and because of that I chose coconut cream because it is slightly sweet and yields the richest and most velvety texture for pudding. You could also use Almond milk, just make sure it’s a milk that has a high fat content. 

How do I get my pudding to be yellow? If you’re looking for a more robust yellow color similar to what you get out of a boxed Jell-O instant pudding mix, there is an easy trick that has anti-inflammatory benefits too! Simply add turmeric (about 1/8 tsp) you won’t notice a taste difference, but you will get a beautiful shade of yellow. 

What to serve with pudding-Now if you are looking for the perfect wafer or vessel to go along with this dessert, look no further, simple mills honey thins just came out with this perfect sweet honey cinnamon thins that are to die for! If you are particularly fond of graham crackers or those vanilla wafers, these honey cinnamon thins blow them out of the park! Made Paleo, gluten free, refined sugar free and without preservatives or inflammatory oils these honey thins are a 10/10!

Bananas- You want ripe bananas in the pudding and green bananas for your decor. When assembling your pudding in jars or bowls, it is recommended to use slightly green bananas, they tend to hold up better and look more appetizing. For the base, ripe is the way to go, because they are sweeter and will yield a more banana flavor profile. 

Can I make this in advance? – It is best served the day of, due to the bananas changing color and getting browned. If you are making these for guests, I would recommend making them 2-4 hours in advance, so they have time to chill and thicken. Bananas won’t begin to brown until around 24 hours after making.