For weekly baked goodies Follow me @guiltlessbaker
To kick things off I'm keeping it simple, a different take on the classic banana pudding.
Even though banana pudding isn't exactly a "sinful" dessert I wanted to take a stab at reducing the fat, sugar and make it flourless. As a extra special add on I've made a delicious whipped topping made of coconut cream versus heavy cream. For all you lactose-intolerant foodies, this is for you!
The only thing that isn't homemade are of course the Nilla wafers. I can certainly bake those from scratch as well - but that's for another day's post!
And now for the recipe - believe me, you'll love this sweet alternative!
Coconut-banana pudding
Adapted from the classic Nilla back-of-the-box recipe
For the pudding:
1/2 cup of coconut palm sugar
1/3 cup corn starch
3 tbs. coconut flour
3 cups coconut milk
3 egg yolks
3 cups coconut milk
3 egg yolks
1 tsp. pure vanilla extract
3 ripe bananas
3 tbs. raw coconut, toasted
In a double boiler mix the sugar, corn starch and coconut flour. Add the coconut milk. Slowly add the egg yolks while whisking so the eggs won't "cook."
Mash one banana and add it to the mixture.
Add one tablespoon of toasted coconut
Add 1 teaspoon of vanilla.
Cook for 15-20 minutes, whisking every few minutes until the mixture thickens in consistency, like pudding.
While the pudding is cooking, add parchment paper to a baking dish and spray Pam.
Once the pudding is ready, add enough to coat the bottom of the dish. Arrange slices of bananas and nilla wafers on top. Add another layer of pudding. Feel free to arrange more Nilla wafers on top or leave as is.
Place the baking dish in a 350 degree oven and bake for 15-20 minutes.
After baking, remove from the oven and let cool. Once the pudding cools, place in the fridge for 2 hours or overnight.
Once you're ready to eat, scoop up some pudding onto a cup and garnish with more Nilla wafers, bananas, toasted coconut and whipped topping (recipe below). Enjoy!
In a double boiler mix the sugar, corn starch and coconut flour. Add the coconut milk. Slowly add the egg yolks while whisking so the eggs won't "cook."
Mash one banana and add it to the mixture.
Add one tablespoon of toasted coconut
Add 1 teaspoon of vanilla.
Cook for 15-20 minutes, whisking every few minutes until the mixture thickens in consistency, like pudding.
While the pudding is cooking, add parchment paper to a baking dish and spray Pam.
Once the pudding is ready, add enough to coat the bottom of the dish. Arrange slices of bananas and nilla wafers on top. Add another layer of pudding. Feel free to arrange more Nilla wafers on top or leave as is.
Place the baking dish in a 350 degree oven and bake for 15-20 minutes.
After baking, remove from the oven and let cool. Once the pudding cools, place in the fridge for 2 hours or overnight.
Once you're ready to eat, scoop up some pudding onto a cup and garnish with more Nilla wafers, bananas, toasted coconut and whipped topping (recipe below). Enjoy!
For the whipped topping:
1 cup coconut cream
2 tbs. powdered sugar or coconut sugar
1 tsp. pure vanilla extract
beat one cup of coconut cream with 3 tablespoons of powdered sugar and 1 teaspoon vanilla for 3 minutes or until fluffy.
beat one cup of coconut cream with 3 tablespoons of powdered sugar and 1 teaspoon vanilla for 3 minutes or until fluffy.
No comments:
Post a Comment