Monday, January 2, 2012

Coconut Banana Cream Pudding...OH MY!!!

From Kristi’s Kitchen


14 oz. coconut milk
3 ripe bananas
1 ½ tsp. sugar-free vanilla
½ tsp. sea salt
A sprinkle of cinnamon, allspice, cloves & nutmeg
½ tsp. xanthan gum

-Place all ingredients in a food processor and process until smooth and thickened

Walnut Crisps 

1 c. walnuts
1 tbsp. coconut palm crystals
½ tsp. cinnamon
½ tsp. sea salt
2 tbsp. organic unsalted butter
1 tbsp. coconut nectar

-Preheat oven to 400 degrees
-Combine ingredients in food processor
-Turn “dough” out onto parchment lined baking sheet
-Using a second sheet of parchment, flatten “dough” to cracker thickness
-Bake in preheated oven for 7 minutes, until golden brown
-While still warm, cut into 2” round crisps
-Cool completely (crisps will harden as they cool)

Cream (you may also purchase a healthful non-dairy whipped topping for this step)

1 c. organic whipping cream
½ tsp. sugar-free vanilla
2 tbsp. sweetener (coconut palm crystals or xylitol OR equivalent of stevia, organic raw honey or coconut nectar)

-Combine all ingredients in chilled bowl
-Chill beaters and beat with hand mixer until stiff beaks form

Assembly Directions:

-Place one crisp in the bottom of individual serving ramekin
-Cover crisp with layer of banana slices
-Add spoonful of pudding followed by another crisp
-Repeat sliced banana, pudding and a spoonful of whipped topping
-Garnish with two banana slices and a crisp

Makes 4-5 single servings

This is amazingly delicious and perfect for making ahead - the flavors marry overnight...
You won't believe it is healthy for you!

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