Indian Banana Pudding with Cardamom and Coconut

This Indian-inspired banana pudding combines the natural sweetness of ripe bananas with creamy coconut milk and aromatic cardamom. Topped with toasted coconut flakes and a hint of pistachios, this dessert is a delightful balance of traditional Indian flavors and a modern twist. Perfect for those seeking a vegan-friendly, gluten-free dessert that's both satisfying and nutritious.

Ingredients:

• 4 ripe bananas, mashed
• 1 can (400 ml) coconut milk
• 1/4 cup maple syrup or agave nectar
• 1 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes
• 1/4 cup chopped pistachios for garnish

Instructions:

1. In a medium saucepan, whisk together the coconut milk, maple syrup, ground cardamom, and salt over medium heat until warmed through.
2. In a small bowl, mix the cornstarch with a few tablespoons of the warm coconut milk until smooth. Gradually stir this mixture back into the saucepan.
3. Continue to cook the mixture, stirring constantly, until it thickens (about 5-7 minutes).
4. Remove from heat and stir in the mashed bananas and vanilla extract until well combined.
5. Pour the pudding into serving dishes and let it cool to room temperature before refrigerating for at least 2 hours to set.
6. Before serving, top each pudding with toasted coconut flakes and chopped pistachios.