30 May, 2015
Toasted Coconut Banana Pudding
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.
The Glycemic Index of coconut sugar is 35 as reported by the Philippine Coconut Authority, the largest supplier of coconut sugar along with Indonesia. 35 is classified as a low glycemic food.
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.
Coconut sugar is actually more sustainable than sugar cane. The coconut palm tree produces up to 75% more sugar per acre than cane sugar, while only using 20% of the resources.
Toasted Coconut Banana Pudding
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.
To assemble spread a layer of vanilla wafers in a 9 X 9 inch square baking dish, or a 9-inch round baking dish (your choice) top with half of the banana slices and half of the pudding.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.
To serve, line a dessert glass or small dessert bowl with some vanilla cookies, and top with fresh organic whipped cream and toasted coconut.
8 thoughts
Reblogged this on The Militant Negro™.
Reblogged this on ' Ace Foodie News ' and commented:
Really nice Chef CJ
looks like a delicious dessert
Thanks Jovina 😃 It really was 👌🏻 All natural ingredients without any additives like you get in traditional boxed puddings.
This one looks like a trip to paradise! Thank you for offering this, Randy! Much love and many naked hugs! 🙂
I am glad getting to paradise can be as easy as Pudding 😜 LOL – But hey I know what you mean Roger – When you eat some – what they call exotic foods (from the Island nations) you can feel like you are in paradise 👍🏼😃
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