The Best Recipes Banana Coconut Pudding or Pie Filling

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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
• 2/3 cup coconut sugar
• 1/2 cup cornstarch
• 1 teaspoon sea salt
• 1 cup toasted unsweetened shredded coconut
• 1/4 cup butter
• 1 tablespoon bourbon vanilla extract
• 3 bananas, sliced

Instructions :

Prep : 10M	Cook : 8M	Ready in : 20M

• 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.
• Divide sliced bananas between 8 serving bowls and pour pudding over top.

Notes :

• If after cooking this pudding does not thicken to your liking, there's an easy fix. Simply stir in about 1/2 cup chia seeds. It will thicken fast, and continue to the longer it sits in the refrigerator.
• Margarine can be substituted for butter if desired.
• Try topping pudding with nutmeg, toasted coconut, crumbled graham crackers, or a non-dairy topping.
• If desired, you can crumble graham crackers in bowls before serving.
• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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