How about making a real Banana Pudding for dessert?
Have a look at this delicious recipe, that serves 14-16 people. Great for when having friends over.
Ingredients:
* 5 banana’s, sliced
* 28 gluten-free vanilla cookies
* 1/2 cup walnuts, chopped
For the pudding:
* 3 whole eggs
* 1 egg yolk
* 27 ounces coconut milk
* 1/4 cup maple syrup
* 1 vanilla bean
* 2 tbsp arrowroot starch
* 1 tsp cinnamon
* A pinch of salt
For the whipped cream:
* 2-3 cups chilled coconut cream
* 1 tbsp grade A maple syrup
Instructions:
1. In a medium-sized saucepan, combine coconut milk and vanilla bean. Heat milk to almost boiling and then reduce to low.
2. In a separate bowl, whisk eggs, arrowroot, cinnamon, maple syrup and salt until well-combined.
3. Temper egg mixture by slowly pouring heated milk into the bowl while whisking continuously.
4. Once all is well-combined, add this mixture back to the saucepan over medium-low heat.
5. Whisk continuously until mixture thickens and remove and let cool before placing in the fridge to chill completely about 1 hour.
6. In the meanwhile, pour the two cans of coconut milk into a medium-sized bowl.
7. With a hand mixer, beat the cream until light and fluffy.
8. Add 1 tbsp maple syrup while beating cream. Set aside.
9. In the desired serving dish, layer ingredients in this order: pudding, cookies, bananas, whipped cream. Repeat this step until you’ve used all ingredients and whipped cream is the final topping.
10. Top with chopped walnuts and any remaining banana slices. Serve.
It can be stored in the refrigerator in an airtight container for 2–3 days. Enjoy.
