A light, guilt and gluten free banana pudding made with fresh ingredients and topped with crushed nuts, coconut whipped topping, mint and bananas slices.

Serves 6

Instructions:

1. In a medium pot over medium heat, whisk together honey and coconut milk, bring to a simmer.
   
2. In a medium bowl, whisk egg yolks until fluffy. Temper egg yolks by whisking a little of the warm coconut mixture at a time. Once tempered, whisk yolk mixture into the pot and return to the stove.
   
3. Bring to a simmer and whisk in diluted arrowroot starch. Pudding should thicken immediately. Once thickened fold in bananas puree and refrigerate overnight.
   
4. To serve, layer pudding with whip topping, banana slices and crushed nuts. Garnish with mint sprigs before serving.
   

Tip: Allergic to nuts but would like a nice crunchy topping? Try dried bananas slices or gluten free granola.