Aren’t those cute?! Don’t they just scream “SUMMER!”? I think so.
Not that long ago, my best friend from high school came to visit. We talk on the phone almost daily, but we had not been in the same room for 12 years. That’s a long time. Anyway, she arrived and it was as though not one minute had passed from the last time we were together. It was so great to see her, and we had a great time. Of course, while she was here, the conversation turned to food.
Anne is southern, and so she had a lot to tell me about barbecue. She told me that serving ribs with grits would be all wrong. It’s coleslaw and cornbread that I need to serve if I plan to make ribs this summer. Grits should be served with shrimp. I had no idea, but then I’m the Yankee who used to pour sugar on her grits in high school, much to the chagrin of my Southern dining companions.
As we talked, I realized that I even though I’ve drastically cut back on hosting dinner parties, I’d really like to make a rib feast this summer. Of course (now that I know), I’ll be serving my coleslaw from The Complete Allergy-Free Comfort Foods Cookbook and the corn bread from Allergy-Free Desserts. There was one thing that Anne and I unequivocally agreed upon and that was dessert for this fete. In the South, there are three options: 1) Banana Pudding 2) Caramel Cake 3) Red Velvet Cake. Anne and I agreed that a rib dinner called for a vat of banana pudding at the end of the meal.
In this recipe, I used Jello-O cook and serve vanilla pudding made with So Delicious coconut milk, because the Jell-O is quick and also dairy and gluten-free. However, if you are concerned about cross- contamination, you can also use the vanilla pudding recipe from The Complete Allergy-Free Comfort Foods Cookbook.
I don’t know about you, but I can already taste summer!
Banana Pudding Parfaits
1 box Jell-o vanilla cook n’ serve pudding
2 cups So Delicious plain coconut milk (in the refrigerated dairy section)
2 bananas, sliced
1) Combine the coconut milk and the Jell-O pudding mix in a medium saucepan and prepare according to the package directions. Pour the finished pudding into a bowl and refrigerate it until it is cool.
2) When the pudding is cool, spoon a couple of spoonfuls into a parfait dish and top with one crumbled, vanilla cookie. Top the cookies with a few of the banana slices. Spoon another spoonful or two of the pudding on top. Cover with a few more banana slices, the other crumbled cookie and a dollop of whipped topping. Repeat with the remaining parfait glasses. Serve immediately.