I’ve been waiting for a good excuse to share one of my best kept secrets. Dairy free whipped cream! I was leafing through the new york times and I came across a new recipe for Banana Pudding which inspired me to make my own version using healthier ingredients. Years ago I had the very sugary version at Magnolia Bakery which was strangely addictive, layered with vanilla wafers and sliced banana rounds, but I didn’t feel so good after eating it. Later I realized it was made with a vanilla pudding mix, which explained a lot. I think you’ll find this riff on banana pudding even better-instead of heavy cream and milk, I’m using coconut milk and almond milk.