Scott wanted banana pudding with meringue like his Memaw made when he was growing up. I got to work making this yummy dessert allergy friendly and tasty too. I decided to make individual servings. As I looked in the oven when the meringue was browning I was reminded of a restaurant called Ronnie’s in Orlando, Florida when I was growing up. We went to my grandparents every summer in the 80s and usually ate at Ronnie’s. They had the prettiest desserts and the tallest meringue I’ve ever seen. Thirty plus years later, I think my banana pudding would have made the cut!
Shelton wanted bananas pudding too but with an egg white allergy she needed another topping. I crushed vanilla wafers on top for her.
5 egg yolks
1 can full fat coconut milk
1/3 cup tapioca flour
1/3 cup sugar (I use This)
2 teaspoons vanilla
Vanilla wafers (this one)
1. Heat the coconut milk until there are bubbles around the edge of the pan but not boiling.
2. Separate 5 eggs place yikes in one bowl and egg whites in another bowl.
3. Take 1/2 cup of the warm coconut milk and slowly add it to the egg yolks stirring constantly. Once the egg yolks are tempered add them to the rest of the milk on the stove.
4. Add the sugar stirring constantly.
5. Add the tapioca flour stirring constantly.
6. Once everything is smooth and thick like a pudding remove from heat place the warm pan into an ice-bath.
7. Add vanilla.
8. To assemble place 1-2 vanilla wafers in the ramekin. Put a layer of pudding o. Top of the vanilla wafers. Next slice bananas for the next layer. Next layer a few more vanilla wafers. Top with a generous amount of meringue. Baking directions below in number 3.
5 egg whites
1/3 cup sugar
1/3 teaspoon cream of tartar
I use a stand mixer with the whip attachment.
1. Whip the egg whites until they are glossy and smooth, then add the cream of tartar to help the egg whites hold their form.
2. Slowly add the sugar to the egg whites while leaving the mixer running beating until the sugar is incorporated. Continue beating until stiff peaks form.
3. Spread meringue on top of the banana pudding. Place about 4 inches under the heat and bake for about 10 minutes, until golden.
So Scott said it was just like his Me Maw’s which is such a complement. Cooking around allergies is always an adventure and I’m so thankful he is always my willing tester.