I was really wanting something creamy, sweet and dreamy. That means research for me. I found several idea’s and that is how I come up with a lot of my recipes. I am sure this has probably been done by someone else, but I didn’t find it in my search.
The coconut milk I use is found at Walmart in the Asian section. It has no extra ingredients a 6 year old couldn’t pronounce, just coconut and water and the can is BPA free, only 1.49 per can
Banana pudding, so good I will only make this once a month, if I make it more my hips will expand! This stuff is epic!
3 very ripe bananas (turning black)
1 tsp vanilla or 1/2 vanilla bean scraped
2 egg yolks brought to room temperature
1 can full fat Golden Star coconut milk ( it’s just coconut and water BPA free can )
1 TBS coconut oil
1 TBS coconut butter
1 tsp cinnamon
Combine coconut milk, vanilla, and egg yolks to a medium sauce pan over medium heat, cook until it starts to thicken stirring all the time. Once it is thickened, remove from heat.
Place coconut oil,coconut butter slightly smashed bananas and cinnamon in medium sauce pan and cook over medium heat until the bananas start to caramelize .
Put banana and coconut mixture in a blender or food processor and blend until smooth and creamy. Place into a glass bowl or bowls and cover with plastic wrap touching the surface of pudding, this will keep a skin from forming on top. Chill well and serve with fresh banana slices on top.