This kid approved recipe comes from Hannah Springer, traditional foods chef, mother of two boys, and owner of the Oliver Weston Company
2 cups coconut milk (no additives, full-fat)
2 tbsp raw honey
1 tbsp vanilla extract (organic, fair-trade if possible)
1 tbsp high-quality gelatin (She recommends . For a stiffer pudding add another 1-2 tsp of gelatin.)
2 very ripe organic bananas, pureed
First warm the coconut milk in a saucepan, and sprinkle the gelatin on top. Whisk thoroughly until completely dissolved. Remove from heat and blend in the remaining ingredients. Pour into glass jars or custard cups and place in the refrigerator to set for several hours (do not put lids or covers on the containers until the pudding is no longer warm). If you wish, fresh organic berries may be mixed in as the pudding is setting.