1cupvanilla yogurtI used vegan coconut yogurt ** See notes
Instructions
In a high speed blender or food processor, add all your ingredients and blend until completely smooth.
Distribute the mixture into four glasses and refrigerate for at least an hour, to firm up.
Notes
* For a lower fat option, use reduced fat coconut milk** I used vegan vanilla yogurt, but non-fat vanilla yogurt can be used.TO STORE: Healthy banana pudding should always be stored in the refrigerator, covered. The pudding will keep well for up to 1 week.TO FREEZE: Place leftover pudding in single serve containers and store them in the freezer for up to 6 months.