Sugar Free Coconut Banana Pudding Recipes

Steps:

• Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
• Divide sliced bananas between 8 serving bowls and pour pudding over top.

Steps:

• 1. In a large sauce pan whisk together first 7 ingredients. Be sure to dissolve all corn starch into this mixture.
• 2. Cook over medium heat, whisking constantly, until the custard begins to thicken. When thickened enough to coat the back of a spoon add butter a few cubes at a time. Stirring until all butter is incorporated. Stir in half the coconut at this time as well.
• 3. Remove pan from heat and carefully stir flavorings into custard. Cool completely
• 4. In a 2 quart casserole dish pour 2 Tbs of cooled custard to coat the bottom. Layer wafers to cover bottom. Cover wafers with a layer of bananas. Just cover bananas with more custard.
• 5. Repeat layers until dish is filled. End with custard. Sprinkle remaining coconut over the top of dish.
• 6. Refrigerate for at least 2 hours before serving. Over night is even better. Store any leftovers in the fridge.

Steps:

• In a food processor, puree 4 of the bananas until smooth, then set aside. In a large saucepan set over medium heat, whisk together the agave, cornstarch, salt, egg yolks and coconut milk until smooth. Bring the mixture to a rolling boil, then reduce the heat to a simmer. Cook, stirring constantly, until thick, about 10 minutes. To check for doneness, coat the back of a spoon with the pudding and run your finger down the center of the spoon. The pudding should hold a clear, clean line. Remove from the heat, then fold in the pureed banana. Refrigerate until cool, at least 2 hours or up to overnight. The pudding will continue to thicken as it cools.
• Slice the remaining banana. Crumble 2 wafers into the bottom of four 10-ounce ramekins. Divide the pudding among the ramekins. Top each serving with banana slices, toasted coconut flakes and another crumbled wafer.
• Serve cold or at room temperature.