Tag Archives: pudding

Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

I think chocolate pudding was amongst one of the first things I learned how to cook. And by that, I definitely don’t mean the method below. I mean the Jell-O instant pudding stuff… like this. What I didn’t know then was how easy it is to make pudding from scratch. Pudding that is made up of ingredients I recognize, not stuff like tetrasodium pyrophosphate, artificial flavoring, and weird food colorings (who needs to food-color a brown-colored pudding?!). The taste of homemade pudding versus the stuff from a box is reason alone to make this dessert! It’s decadent, rich, not overly sweet but perfectly chocolatey.

The other day I was craving banana pudding (my mother-in-law is the queen of banana pudding making, by the way)… but I was also craving chocolate. So I thought, why not just smash-bang the two into one dessert?

Forbidden Rice Blog | Chocolate Banana Pudding

Chocolate Banana Pudding

Serves roughly 6-8 folks.


2 cups whole milk
1/2 cup sugar
1/3 cup unsweetened cocoa powder
4 teaspoons cornstarch
2 egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
15-18 chocolate wafer cookies *
3 medium sized ripe bananas, peeled, then halved and cut into thin layers
optional sweetened whipped cream

*I used these, but if you want to make homemade wafers, please feel free…

Forbidden Rice Blog | Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

Prepare the pudding: In a medium sized pot, whisk together the sugar, cocoa powder and cornstarch until well combined. Pour in the milk. Bring to a simmer, whisking over medium heat. Continue cooking over medium heat, whisking constantly, until the pudding thickens, about 5 to 10 minutes.

Add a couple tablespoons of the hot pudding mixture to your egg yolks, stirring constantly so you don’t end up with scrambled eggs… Pour the tempered egg yolks into the pudding. Whisk the pudding over low heat, also adding in the vanilla and salt until completely combined. Remove from the heat.

Forbidden Rice Blog | Chocolate Banana Pudding

Prepare the final dessert by layering five chocolate wafers in a 2-quart glass casserole bowl.

Forbidden Rice Blog | Chocolate Banana Pudding

Next, add 1/3 of the chocolate pudding, smoothing out the top. Add banana slices in a single layer, to cover the pudding, followed by an additional layer of chocolate wafers. Add another 1/3 of the pudding, followed by a layer of bananas, then cookies.

Forbidden Rice Blog | Chocolate Banana Pudding

Finally add the last 1/3 of pudding. Cover the bowl tightly and refrigerate for at least 2 hours (this will soften the cookies between layers). When you’re ready to serve the pudding, you can add a layer of whipped cream and crumbled chocolate wafers. Or you can serve as is, or topped simply with crumbled wafers.

Forbidden Rice Blog | Chocolate Banana Pudding

Forbidden Rice Blog | Chocolate Banana Pudding

Chocolate Peanut Butter Tofu Pudding

photo 3Don’t run off too quickly! If there was ever something a girl could cook up that would make her immediately feel like a total hippie, tofu pudding is at the top of the list. Tofu pudding — does the name itself make you cringe? It did for me, for a long time. The first time I ever tried “chocolate tofu pudding” was a definite no-go. One bite of this particular store-bought variety was enough for me to swear it off forever. And I did for nearly a decade after that one bite.

Then a couple weeks ago, Vincent’s mom gave us a bit of chocolate tofu mousse she’d made. I didn’t know it was tofu until my husband told me so when it was half gone. I think the trick is two-fold: using the right tofu (so it’s creamy without residual graininess or tofu-tasting) and using good quality chocolate so that flavor takes over. I found myself immediately thinking how can I make this into puddings of other flavors? Chocolate peanut butter seemed urgently necessary.

This pudding is ridiculously creamy, sweet, and certainly it doesn’t feel like you’re being cheated out of dessert by this healthier option. This particular tofu pudding has nearly half the calories and fat as a traditional pudding, with added protein and an equal amount of tastiness. Plus it’s cheap and easy to throw together, as well as entirely kid-friendly.

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Chocolate Peanut Butter Tofu Pudding

Serves 8-10 people.

For the peanut butter pudding:
one 12-ounce package silken soft tofu (the unrefrigerated, shelf-stable kind)
2 tablespoons sugar
5 tablespoons smooth peanut butter
1/2 teaspoon vanilla extract

For the chocolate pudding:
one 12-ounce package silken soft tofu (the unrefrigerated, shelf-stable kind)
1/2 cup dark chocolate chips
1 tablespoon unsweetened cocoa powder
3 tablespoons sugar
1/2 teaspoon vanilla extract

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Prepare the peanut butter tofu pudding: Blend one box of tofu in a blender until smooth and creamy (1-2 minutes).  Add the sugar, peanut butter, and vanilla. Blend again until completely smooth. Scoop the pudding into a bowl until needed.

Prepare the chocolate tofu pudding: Melt the chocolate chips. To do so, place water in the bottom of a double boiler so the top of the water is a 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.

While the chocolate cools slightly, blend the remaining box of tofu in your blender (I didn’t even rinse it out after making the peanut butter pudding first) until smooth and creamy. Add in the sugar, cocoa powder, unsweetened cocoa, vanilla and melted (and slightly cooled) chocolate. Blend until smooth and completely combined.

Layer the pudding: In a serving dish, scoop in half the chocolate pudding. Smooth out the top. Gently scoop the peanut butter pudding over the first layer of chocolate pudding. Smooth over the top, then gently add the remaining chocolate pudding on top, smoothing it out. Cover with plastic wrap and refrigerate for at least 1 hour before serving.

You can serve the pudding scooped out as is, or top with whipped cream if you prefer!

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Toasted Coconut Cardamom Rice Pudding with Blueberries


In the last few weeks, I’ve grown a deep appreciation for leftovers and nearly empty refrigerators. I’m not even being sarcastic (gasp, I know). The sparseness remaining once all the newer groceries have been consumed can be motivation to try new recipes. When I found leftover rice the other day, I knew I wanted to make rice pudding. I don’t know about you, but I absolutely think rice pudding should be breakfast (or lunch, maybe dinner), rather than merely dessert. After all, when I cook oatmeal, I add many of the same ingredients. The butter, the milk, sugar, vanilla. Same-same.

I enjoy good rice pudding. In the distant past, I’ve looked for various recipes to attempt. There have been 3-hour-long cooked rice puddings, burnt stuck-to-the-bottom-of-the-pan puddings, still crunchy rice grain puddings, baked rice puddings… This week’s theme was SIMPLICITY. Thus the pre-cooked rice. And the majority of the cooking time requiring little to no work. The warming flavor and scent of fresh cardamom is intoxicating. When allowed time to flavor the milk that makes up the pudding, the cardamom creates a depth of flavor even when the pods have been removed.

This rice pudding is delicious immediately after it’s done cooking. It’s ridiculously tasty cold. You really cannot go wrong. Keep leftovers refrigerated for up to 3 days.


Toasted Coconut Cardamom Rice Pudding with Blueberries

Serves 3-5 people


1½ cups cooked long grain white rice
1 can (13.7 oz.) full fat coconut milk
⅓ cup granulated sugar
1 tbsp. unsalted butter
1 vanilla bean, scraped
1 tsp. pure vanilla extract
4 whole cardamom pods
1 egg, lightly beaten
¼ cup unsweetened coconut flakes
½ cup unsweetened dried blueberries


Toast the coconut: place the coconut flakes in an even, single layer, in a pan. Turn the heat on to medium heat, occasionally stirring the coconut until it is nicely golden brown. Remove from heat and set aside to cool.

Make the pudding: in a medium saucepan, combine the coconut milk, sugar, butter, vanilla bean, vanilla extract, and cardamom pods. Stir to combine everything well. Turn the heat on to medium heat, allowing the mixture to cook for 10-15 minutes.

Add the rice to the liquid ingredients, stirring to combine everything well. Cook for 30-40 minutes over medium heat, uncovered, until the mixture thickens and most of the liquid has been absorbed by the rice.

Temper the egg by mixing about one quarter cup of the hot rice mixture into it, about a tablespoon at a time. Add the tempered egg into the rice pudding on the stove, stirring steadily. Cook for an addition 5-10 minutes.

Remove the cardamom pods from the pudding, then stir in the blueberries and toasted coconut. Serve hot, warm, or cold. Keep leftovers refrigerated for up to 3 days.


Banana Pudding

Until I met my husband and mother-in-law, I didn’t know what a banana pudding was. I envisioned something like vanilla pudding with bananas thrown in, or something similar to the chocolate pudding my mom would make when we had a craving for something sweet come 10:30 or 11 at night… I’ve married into Southern born and raised folks though. Banana pudding’s a whole different Southern-creature. Layers of homemade vanilla custard, sliced bananas, and vanilla wafers (Nilla Wafers), topped with meringue or whipped cream… Oh goodness.

I’ve decided you can really tell the severity of someone’s OCD by the way they construct their banana pudding. For instance, how delicately (or hastily) you layer your wafers, bananas, and custard… I decided my technique is quite meticulous. I’m not one to just throw in the cookies, all haphazard. In fact, it took quite some time to align them like checkers up the sides of my bowl. Unnecessary, really… but so much prettier.

Also, my mother-in-law would likely have a heart attack to know how UN-gentle I am towards heating the custard in order for it to thicken… She goes for low heat, lots and lots and lots of stirring, and a lengthy amount of time. I go for the end-in-sight, probably-too-high temperature, vigorous whisking, and speedy method.

I’ve seen homemade Nilla Wafer recipes I’d love to try someday, but with a lack of time and store-bought cookies in our cupboard, I opted for those. Lots of traditional recipes have you top the pudding off with a meringue, but I voted for whipped cream this time around. A good decision, based on the reviews from our house of 3 boys.

This really wasn’t overly complicated or time consuming. Plus, it’s delicious and good-looking! Try it!

Banana Pudding

Makes one large bowl, serves 8-10.


For the custard:
3 cups milk (I used 2 cups whole milk, 1 cup unsweetened almond milk)
½ cup sugar
3 tbsp. cornstarch
¼ tsp. sea salt
1 ½ tsp. pure vanilla extract
3 egg yolks, lightly beaten
2 tbsp. unsalted butter

For the  whipped cream:
1 cup heavy whipping cream
¼ cup sugar
1 tsp. pure vanilla extract

For the banana pudding:
3 large ripe bananas, sliced about ¼-inch thick
1- 12 oz. box Nilla Wafers (or homemade if you prefer)
1 recipe of custard
1 recipe of whipped cream


For the pudding:
In a medium-sized pot, whisk together the sugar, cornstarch, and salt. Pour in the milk, whisking to combine everything well. Heat over medium heat (or high, if you’re impatient like I was), whisking often until the mixture thickens to a pudding-consistency.

Remove from heat. Add a little of the pudding to your egg yolks, whisking, to temper them. Pour the tempered yolks into the pot of pudding. Whisk quickly. Stir in the vanilla and butter, then set the pudding aside.

For the whipped cream:
With an electric hand mixer or standing mixer with a whisk attachment, beat the cold whipping cream. Start slowly. If you start at high, you’ll have cream all over the place. Set the mixer so it goes as fast as possible without splashing. Add in the vanilla and sugar. As the cream begins to thicken, turn up the speed. Start to check for really soft peaks forming — that is when you want to stop the mixer. If you beat it too long, the cream will clump up and separate, more or less turning to a butter-consistency. (You don’t want that!)

For the banana pudding:
In a large bowl (I used a 2.5 quart bowl), place a layer of Nilla wafers along the bottom and up the sides of the bowl, trying to fit as many as you can without overlapping (or overlap ’em if you want–doesn’t hurt anything). Place a layer of bananas over the cookie layer. The spoon one-third of the custard over the bananas. Continue layering with: wafers, bananas, custard, wafers, bananas, custard, then top with your whipped cream. You can crumble one or two wafers over the top for decoration, but it’s not necessary.

Either serve immediately or wrap with saran wrap and refrigerate until ready to eat!