In one word: YUM! This pudding is delicious. Trust me on this one. Although this pudding is chilled after cooking, I couldn’t wait and ate it warm off the stove. The warmth of the pudding was perfect for a cold November day.
Add to Vitamix or Blender:
2 cans coconut milk (not lite)
3/4 cup coconut sugar
2 ripe bananas
3 egg yolks
2 teaspoons pure vanilla extract
2 tablespoons arrowroot powder
1/8 teaspoon sea salt
1/4 teaspoon liquid vanilla stevia
Blend on high for several minutes. Pour into a large pot and cook on medium heat until it begins to boil. Stir the mixture continuously while it is heating. Once it begins to boil, remove from stove and let it cool. Pour into a large bowl and refrigerate for 1-2 hours.
Scoop pudding into small bowls and top with banana slices.
I shared my recipe on Whole Food Wednesday, Allergy-Free Wednesdays, Hearth and Soul Hop, Homemaker Monday, Frugal Days, Sustainable Ways, Mrs. Fox’s Sweet Party, Healthy 2 Day Wednesdays, Tea Time Tuesday, Tasty Tuesday Party, Sweet Tooth Friday, Tastetastic Thursday, Strut Your Stuff Thursday, This Chick Cooks, Crazy Sweet Tuesday, Sweet Shot Tuesday, Simply Sugar and Gluten Free and Mandy’s Recipe Box.