30 May, 2015
Toasted Coconut Banana PuddingComments : 8 Posted in : Dessert, Gluten-Free on by : Cook Plate Fork Tags: arrowroot starch, Baking powder, Banana pudding, Brown sugar, Chocolate cake, Coconut, Coconut milk, Coconut oil, Coconut sugar, Dietary fiber, Egg white, gluten free, Glycemic index, Himalayan salt, Olive oil, organic bananas, organic ingredients, Sea salt, Sheet pan, Sodium bicarbonate
Our pudding is referred to as “Toasted Coconut,” because it has that appearance of being toasted as we used coconut sugar. Coconut sugar is like brown sugar in appearance, but doesn’t have the same effect on blood glucose in the blood stream. In other words, it does not spike your sugar levels.
Coconut sugar has many natural occurring nutrients, including magnessium, potassium, zinc, iron, B vitamins, and amino acids. Because it is unprocessed, the nutrient content is intact, unlike refined white table sugar.
Now for the featured recipe: Toasted Coconut Banana Pudding, and here is what you will need.
1/2 cup organic coconut sugar
1/3 cup organic arrowroot starch
1/2 teaspoon organic Himalayan salt
3 cups silk Coconut milk (or your preferred organic brand)
3 tablespoons organic coconut butter
1 teaspon organic vanilla extract
About 30 to 40 organic vanilla wafers
3 ripe organic bananas
Toasted organic coconut for garnish (optional)
Organic heavy cream, whipped for topping (optional)
Whisk together coconut sugar, starch and salt in a medium saucepan.
Slowly whisk in coconut milk, oil, and vanilla. Bring mixture to a boil over medium heat, whisking constantly.
Lower heat and simmer whisking occasionally until mixture thickens, about 3-4 minutes. Remove from the heat and let cool.
Continue with another layer of vanilla wafers followed by remaining bananas and ending with remaining pudding, spreading to cover all banana slices.
Cover with plastic wrap and chill for at least 4 to 5 hours or overnight.
What Others Are Reading: