Banana Coconut Pudding or Pie Filling recipe

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Ingredients

6 cups unsweetened vanilla-flavored almond milk
6 large egg yolks
⅔ 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

Nutrition Info

335.5 calories
carbohydrate: 39.1 g
cholesterol: 168.9 mg
fat: 18.7 g
fiber: 3.9 g
protein: 4.2 g
saturatedFat: 11.5 g
servingSize: -
sodium: 395.7 mg
sugar: 23.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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