If you know me, you know I am a bit of a rule breaker--rarely to the extreme but in the most subtle of ways. Like not crossing the street at the corner, using Instagram to post non-aesthetic photos, or whipping up a dessert using pappadam bowls.
The third is one of my favorite acts of rebellion thus far. As usual, when I'm cooking something, my housemates gave me looks of skepticism at first. They didn't believe that a lentil-based pappadam could make a perfect vessel for pudding--banana pudding to be exact, although I'm sure other flavors would work nicely as well.
But upon trying the dish, they quickly changed their tune because it became apparent that pappadams make a PERFECT crunchy base for a dessert filling.
When formed into a bowl shape, a pappadam can hold any number of sweet treats, from ice cream to sliced fruit to a smoothie to a creamy ganache. I opted for mashed banana topped with banana slices, plus a drizzle of chocolate (which automatically makes everything better).
The end result was reminiscent of dessert nachos, given the crunchiness of the pappadam bowls. For something even crispier and more decadent, you can opt to fry the base although I baked mine for an oil-free alternative.
However you decide to make your pappadam bowls, they are sure to be a hit. They may not fit the guide book of classic pappadam uses, but hey--it's healthy to push boundaries every now and again. So I encourage you to mix things up and try out these pappadam dessert bowls for yourself.
YIELDS
4 servings
PREP TIME
COOK TIME
TOTAL TIME
- 4 plain pappadams
- 5 very ripe bananas
- 1/3 cup unsweetened soy yogurt
- 1 tablespoon tahini
- 1 teaspoon vanilla
- 1 tablespoon rum
- 1 tablespoon coconut sugar
- 1 tablespoon coconut flour
- pinch ginger
- pinch cinnamon
- 1 tablespoon almond milk
- 1 tablespoon coconut oil, melted
- 1 tablespoon cocoa powder
- 1/4 teaspoon liquid stevia
Directions
1. Soak pappadams in water for about 5 minutes, until soft.
2. Pat dry on paper towel and place individually in oven-safe bowls.
3. Either microwave for 1 minute or place in toaster oven for 2-3 minutes, until crispy.
4. Let pappadams cool and set aside.
5. Slice four bananas and put in a saucepan with yogurt, tahini, vanilla, and rum.
6. Set on stove over medium heat.
7. Cook for about 5 minutes, until mixture starts to bubble a bit, then reduce heat and add coconut sugar, flour and spices while continuing to stir.
8. Slowly pour in almond milk, mix a bit more, then remove from heat.
9. Set banana mixture aside and whisk together coconut oil, cocoa powder, and stevia.
10. Scoop banana mixture evenly into pappadams.
11. Slice last banana and place slices on top drizzle with chocolate sauce and serve.
2. Pat dry on paper towel and place individually in oven-safe bowls.
3. Either microwave for 1 minute or place in toaster oven for 2-3 minutes, until crispy.
4. Let pappadams cool and set aside.
5. Slice four bananas and put in a saucepan with yogurt, tahini, vanilla, and rum.
6. Set on stove over medium heat.
7. Cook for about 5 minutes, until mixture starts to bubble a bit, then reduce heat and add coconut sugar, flour and spices while continuing to stir.
8. Slowly pour in almond milk, mix a bit more, then remove from heat.
9. Set banana mixture aside and whisk together coconut oil, cocoa powder, and stevia.
10. Scoop banana mixture evenly into pappadams.
11. Slice last banana and place slices on top drizzle with chocolate sauce and serve.
Also by Quincy: Vegan Tiramisu Smoothie
Related: Gluten-Free Banana Cream Pudding
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Photos: Quincy Malesovas
