Coconut Recipe # Banana Coconut Pudding or Pie Filling

Rich and creamy, with an excellent, almost butterscotch-like flavor. Fairly healthy for a sweet treat. I make it gluten- and refined sugar-free, sweetening with coconut sugar.

Ingredients

• 6 cups unsweetened vanilla-flavored almond milk
• 6 large egg yolks
• ⅓ cup coconut sugar
• ½ cup cornstarch
• 1 teaspoon sea salt
• 1 cup toasted unsweetened shredded coconut
• ¼ cup butter
• 1 tablespoon bourbon vanilla extract
• 3 bananas, sliced

Cooking Directions

1. Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
2. Divide sliced bananas between 8 serving bowls and pour pudding over top.

Nutrition Facts

• calories335.5
• carbohydrateContent39.1 g
• cholesterolContent168.9 mg
• fatContent18.7 g
• fiberContent3.9 g
• proteinContent4.2 g
• saturatedFatContent11.5 g
• sodiumContent395.7 mg
• sugarContent23.9 g