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.