Thick, creamy and tangy, this dairy-free chocolate banana cheesecake pudding is a dessert delight. No refined sugars, gluten or grains either.
Add cold coconut cream to a chilled glass or stainless steel bowl with 1 Tbsp of the maple syrup (or honey) and 1 tsp of the vanilla. Beat with a hand mixer until light, fluffy and fully whipped. Set aside. Tip: chill beaters in freezer along with bowl until ready to use.
Next, beat softened cream cheese, cacao or cocoa powder, mashed banana, remaining vanilla and remaining maple syrup or honey with the hand mixer. Once mixed, fold in half of the coconut whipped cream with a spatula (the rest is for topping). Taste and adjust flavor as desired. Note: the mixture will be smooth, but still have small pieces of mashed banana.
Divide pudding among 3-4 small dishes and top each with remaining coconut whipped cream. If desired, serve with cacao nibs, dark chocolate chips, sliced banana, chopped nuts, a drizzle of nut butter or a dusting of cocoa powder. Store any leftovers in the refrigerator and eat within 2-3 days.
I like this brand of coconut cream, which comes in a 32 oz box and has no gums, etc. Alternatively, you can chill canned coconut milk in the refrigerator overnight and then scoop out only the cream part. Save the leftover liquid for soups, curries, smoothies, etc.