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Peanut Butter Banana Pudding
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4.50 from 2 votes

Peanut Butter Banana Pudding


  • 2 13.5 oz. cans full fat coconut milk
  • 1/2 cup peanut butter*
  • 1/2 cup pure maple syrup*
  • 3 bananas
  • 1 T pure vanilla extract*
  • dark chocolate (optional)


  • To make it easier to separate coconut cream from liquid, refrigerate cans overnight. Do not shake cans.
  • Place 3 bananas in blender and mix until smooth (can add 1/4c water if needed).
  • Separate cream from the liquid in both cans of coconut milk. Save coconut water to use in smoothies or freeze it in an ice cube tray for refreshing summer drinks!
  • Combine pureed bananas + 2 cans of coconut milk (discard the liquid in the can) + 1/2c peanut butter + 1/2c maple syrup in a small sauce pan. Heat over med-low heat, whisking until completely smooth.
  • Once mixture begins to bubble remove from heat and add 1T vanilla. 
  • Mix and store in a container in refrigerator until set. 
  • Grate or rough chop dark chocolate bar. (optional)
  • Serve cold, option to sprinkle with dark chocolate.


*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.