Raw Food Lemon Pudding (Banana Base)

There’s a unique joy in discovering how simple, whole ingredients can transform into something utterly decadent. I remember my early days exploring the raw food movement, feeling a bit overwhelmed by the philosophy but undeniably drawn to the promise of pure, unprocessed goodness. One of the first “desserts” that truly captivated me was a raw food pudding. Standard store-bought puddings felt like a distant memory, laden with additives and artificial flavors. When I learned that you could create a creamy, satisfying pudding using just a humble banana as the base, I was intrigued. I’ve experimented with both banana and avocado bases, and while both have their merits, there’s a bright, cheerful simplicity to the banana version that always wins me over, especially when infused with the zesty kiss of lemon. It’s a testament to nature’s pantry, proving that profound deliciousness doesn’t require heat or complex processes.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 0 minutes (Raw)
• Total Time: 5 minutes
• Servings: 1
• Yield: Approximately 1 serving
• Dietary Type: Vegan, Dairy-Free, Gluten-Free, Refined Sugar-Free (depending on sweetener choice)

Ingredients

This recipe is incredibly straightforward, relying on just a few pantry staples to create a surprisingly delightful treat. The beauty lies in its simplicity and the vibrant flavors that emerge.

• 1 ripe banana
• 1/2 tablespoon honey (or 1/2 tablespoon agave nectar for a strictly vegan option)
• 1-2 tablespoons unsweetened flaked coconut
• 2 tablespoons fresh lemon juice (from about 1/2 of a small lemon)
• 1/2 tablespoon olive oil (optional) or 1/2 tablespoon coconut oil (optional)

A Note on Sweeteners: The recipe suggests honey or agave nectar. If you prefer to avoid liquid sweeteners or are looking for an even more naturally processed option, pitted Medjool dates can be used. The original notes suggest that one pitted Medjool date might suffice, though it might not yield as smooth a texture as the liquid sweeteners. For this recipe, I personally find the liquid sweeteners provide a smoother, more traditional pudding consistency, which is delightful when combined with the vibrant lemon.

Equipment Needed

For this incredibly simple recipe, you won’t need much. The key is to have something to mash and mix your ingredients effectively.

• A fork for mashing (if opting for a manual approach)
• A small bowl for mixing
• A spoon for stirring and serving
• Alternatively, a food processor can be used for an even smoother texture.

Instructions

The magic of this raw lemon pudding lies in its almost instantaneous preparation. No cooking, no waiting – just pure, unadulterated enjoyment in mere minutes.

1. Begin by taking your ripe banana and placing it in a small bowl. Using a fork, mash the banana thoroughly. You want to break it down until it’s as smooth as possible, aiming for a consistency that resembles a thick puree.
2. Next, add the remaining ingredients to the mashed banana. This includes the honey (or agave nectar), the unsweetened flaked coconut, the fresh lemon juice, and if you’re using it, the olive oil or coconut oil.
3. Using a spoon, mix all the ingredients together thoroughly. Ensure everything is well incorporated. You want to see a uniform color and texture throughout the pudding. Stir until the sweetener is dissolved and the lemon juice is evenly distributed.
4. Alternatively, for a silkier, more uniform texture, you can process all the ingredients together in a food processor. Simply add the banana, sweetener, flaked coconut, lemon juice, and optional oil to the food processor and blend until everything is thoroughly combined and the mixture is smooth and creamy. This method is particularly effective if you want to ensure no banana lumps remain.

A Word on the Optional Oils: The inclusion of olive oil or coconut oil is entirely optional, but I find it adds a subtle richness and a more luscious mouthfeel to the pudding. If you choose to use it, a good quality extra virgin olive oil will impart a very mild flavor, while coconut oil will add a hint of tropical sweetness. Experiment to see which you prefer, or omit them entirely if you wish.

Expert Tips & Tricks

Even with such a simple recipe, a few small touches can elevate your raw lemon pudding from good to truly exceptional.

• Banana Ripeness is Key: For the sweetest and creamiest pudding, ensure your banana is very ripe. Look for one with plenty of brown spots. This natural sweetness will reduce the need for added sweetener and contribute to a smoother texture.
• Lemon Juice Freshness: Always use freshly squeezed lemon juice. Bottled juice often has a slightly metallic or less vibrant flavor. The bright acidity of fresh lemon juice is crucial for balancing the sweetness of the banana and coconut.
• Texture Control: If you prefer a lumpier, more rustic pudding, mashing the banana with a fork is perfect. If you crave an ultra-smooth, almost custard-like consistency, the food processor is your best friend. Don’t be afraid to pulse a few extra times in the food processor to achieve your desired smoothness.
• Flaked Coconut Variety: While unsweetened flaked coconut is called for, you can also experiment with shredded coconut for a slightly different texture. Ensure it’s unsweetened to maintain the raw and natural aspect of the dessert.

Serving & Storage Suggestions

This raw lemon pudding is best enjoyed fresh, allowing you to appreciate its vibrant flavors and creamy texture at their peak.

• Serving: Spoon the pudding into a small, attractive bowl or ramekin. You can garnish it with a sprinkle of extra unsweetened flaked coconut, a thin slice of lemon, or even a fresh mint leaf for a pop of color and freshness. It’s a delightful light dessert, a refreshing snack, or even a quick breakfast option.
• Storage: Due to its fresh, uncooked nature, this pudding is best consumed immediately. If you do have leftovers, they can be stored in an airtight container in the refrigerator for up to 1 day. However, be aware that the texture may change slightly over time, becoming a little softer. It is not recommended for freezing, as the banana base can become watery and lose its desirable texture upon thawing.

Nutritional Information

Here’s an approximate nutritional breakdown for this simple yet satisfying raw lemon pudding. Please note that these values are estimates and can vary based on the exact size of the banana, ripeness, and specific brands of ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	179 kcal	9%
Total Fat	3.8 g	5%
Saturated Fat	3.1 g	15%
Cholesterol	0 mg	0%
Sodium	3.8 mg	0%
Total Carbohydrate	39.5 g	13%
Dietary Fiber	4.1 g	16%
Sugars	24.2 g	27%
Protein	1.8 g	4%

Note: The “Sugars” value is primarily from the natural sugars in the banana and the added sweetener. The % Daily Value for Sugars can be quite high for a single serving if a significant amount of sweetener is used.

Variations & Substitutions

While this recipe is beautifully simple as is, the world of raw food is all about creativity and adaptation. Here are a few ideas to play with:

• Citrus Swap: If you’re not a fan of lemon, try fresh lime juice for a different tropical tang, or even a blend of lemon and lime. Orange juice could also work, but it will result in a sweeter, less tart pudding.
• Flavor Boosters: For a more complex flavor profile, consider adding a tiny pinch of ground ginger or a whisper of vanilla extract. These can add subtle warmth and depth without overpowering the main flavors.
• Coconut Milk Magic: For an even creamier, more pudding-like texture, you could try incorporating a tablespoon or two of thick, full-fat coconut milk. This will enrich the pudding further.

FAQs (Frequently Asked Questions)

Q: Why is my raw banana pudding not smooth?
A: This is usually due to the ripeness of the banana or the method of preparation. Ensure your banana is very ripe and well-mashed with a fork, or use a food processor for a guaranteed smooth texture.

Q: Can I use a green banana?
A: It’s best to use a ripe banana with brown spots. Green bananas are starchy and won’t mash well, nor will they provide the natural sweetness required for this pudding.

Q: How long will this pudding last?
A: This raw pudding is best enjoyed immediately. For optimal freshness and texture, consume it within 24 hours if refrigerated.

Q: Is this recipe truly raw?
A: Yes, as long as all the ingredients used are raw and no cooking or heating is involved, this recipe adheres to raw food principles.

Q: Can I make this pudding ahead of time?
A: While you can technically prepare it a few hours in advance and refrigerate, it’s best eaten fresh. The texture can soften considerably if left for longer periods.

Final Thoughts

There’s an undeniable satisfaction in creating something so delicious and nourishing from such basic, wholesome ingredients. This raw food lemon pudding is a perfect testament to that. It’s a reminder that true indulgence doesn’t require compromise. I encourage you to whip up a batch the next time you need a quick, guilt-free treat or a bright, zesty pick-me-up. It’s a wonderful way to introduce yourself or others to the simple joys of raw food. I often find myself making a small bowl of this on a warm afternoon, perhaps paired with a tall glass of sparkling water infused with cucumber and mint. It’s a small moment of pure, unadulterated pleasure. Don’t hesitate to share your creations and any delightful variations you discover!