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“This smooth custard has a hidden chocolate-crunch surprise. Easy to make on the stovetop, it should be made-ahead to give it time to chill.”

Ingredients Nutrition


  1. * Cooks note: If you don't have/can't find tapioca starch, whiz instant tapioca in the blender or food processor until the beads pulverize.
  2. Combine sugar, tapioca starch, salt and egg yolks, whisking until smooth.
  3. Heat banana nectar over medium-low heat in a small, heavy saucepan, gradually whisking in the egg mixture. Heat until thick and gently bubbling stirring constantly. Remove from heat.
  4. Whisk egg whites until light and frothy.
  5. Gradually add several tablespoons of the hot nectar and blend in gently. (You don't want it to scramble!).
  6. Return pudding to low heat and fold in the hot egg whites.
  7. Stir until mixture returns to tiny bubbles. Remove from heat. Add 1/2 teaspoon vanilla. Set aside to cool.
  8. Layer small ginger snaps on the bottom of a 2 quart baking dish (or individual dessert dishes.).
  9. Sprinkle about 1/4 cup of the granola to fill the open spaces.
  10. Slice bananas.
  11. Lightly fold whipped cream into cooled pudding.
  12. Spoon 1/2 of the pudding over the cookies and granola, top with the banana slices, sprinkle with the remaining granola and half of the chopped chocolate.
  13. Cover with remaining pudding and garnish with rest of chocolate.
  14. Cover and chill. Serve with a dollop of reduced fat whipped cream if desired.

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