• In a small mixing bowl, whisk 1/4 cup of milk and corn starch until a flurry forms. Set aside.
• In a small saucepan, add the remaining 1 cup of milk and warm over medium-high heat until it simmers and forms bubbles on the sides of the pan.
• Stir in the slurry and reduce to medium heat. Keep cooking and stirring slowly with a spoon until the mixture thickens - it takes about 5-8 minutes.
• Remove from the heat, transfer into a glass bowl and stir in banana stevia drops - or maple syrup and natural banana extract, and mashed bananas.
• Optional: You can also stir in a pinch of turmeric to boost the yellow color of the pudding. You can also stir in a tablespoon of vegan butter at the end to boost the creaminess of the pudding, or a tablespoon of natural peanut butter to add a creamy texture, or make a vegan banana peanut butter pudding.
• Set it aside uncovered for 20 minutes to steam out. Then, place a piece of plastic wrap on top of the bowl, making sure it touches the mixture to seal the pudding. No need to press. Just bring the plastic wrap in contact to prevent custard skin from forming on top when refrigerated.
• Refrigerate for at least 1 hour or overnight.

Serving - single serve

• Serve as single-serve desserts with layers of my whipped coconut cream recipe, mashed or banana slices, and crumbled of my 3-ingredients almond flour shortbread cookie recipe.

Serving large batch

• To fill a large 8-inch x 8-inch baking dish, double or triple the vegan pudding recipe.